Cayeye Samario with Queso, Fried Egg, and Suero

Why You’ll Love This Recipe

• Comforting, coastal Colombian classic with vibrant achiote color and flavor.
• Budget-friendly and hearty, yet elegant enough for weekend brunch.
• Creamy, savory mash balanced by salty cheese, runny yolk, and tangy suero.
• Make-ahead friendly components: achiote oil and cooked guineos reheat beautifully.

Grocery List

• Produce: 8 green guineo bananas, 6 scallions, 2 garlic cloves, 1 lime (if making suero substitute)
• Dairy: Queso costeño, unsalted butter, suero costeño (or sour cream and buttermilk)
• Pantry: Neutral oil, annatto (achiote) seeds or ground annatto, kosher salt, black pepper, white vinegar

Full Ingredients

For the Cayeye Base

• 8 green guineo bananas (about 3 lb / 1.4 kg), ends trimmed, peels scored lengthwise
• 1 tbsp kosher salt, for the boiling water
• 1 tsp white vinegar (optional; helps reduce stickiness)
• 1 to 1.5 tbsp achiote oil (from recipe below), for sautéing
• 6 scallions (spring onions), whites finely chopped, greens thinly sliced and reserved
• 2 garlic cloves, minced
• 2 tbsp unsalted butter (28 g), or use additional achiote oil for dairy-free
• 1/2 tsp ground cumin (optional)
• 1/2 to 3/4 cup reserved guineo cooking water, as needed
• Fine salt and freshly ground black pepper, to taste

For the Toppings

• 4 large eggs
• 1 tbsp achiote oil, for frying eggs, plus more to drizzle
• 4 oz (115 g) queso costeño, crumbled (about 1 cup loosely packed)
• 1/2 cup suero costeño (120 ml), or substitute 1/3 cup sour cream + 2 tbsp buttermilk + 1 tsp fresh lime juice
• Reserved scallion greens

Homemade Achiote Oil (Make Once, Keeps)

• 1/4 cup (60 ml) neutral oil
• 2 tsp annatto (achiote) seeds or 1 tsp ground annatto

Step-by-Step Instructions

Step 1: Prep and boil the guineos

Bring 3–4 quarts (3–4 liters) of water to a boil with 1 tablespoon kosher salt and 1 teaspoon white vinegar. Trim the ends of the green guineo bananas and score each peel lengthwise. Add the guineos to the boiling water, reduce to a lively simmer, and cook until a knife slides in with slight resistance, 15–18 minutes. Reserve 3/4 cup of the starchy cooking water, then drain. While warm, slip off the peels (use a towel or tongs if hot) and set the guineos aside.

Step 2: Make the achiote oil

In a small pan over low heat, warm 1/4 cup neutral oil with 2 teaspoons annatto seeds until gently bubbling, 3–4 minutes; the oil should turn a deep brick-red. Do not let the seeds blacken or the oil will taste bitter. Strain out the seeds and keep the tinted oil nearby. If using ground annatto, warm it in the oil for 60–90 seconds, then strain through a fine mesh sieve or cheesecloth.

Step 3: Sauté scallions and garlic

In a large skillet over medium heat, add 1 to 1.5 tablespoons achiote oil. Sauté the chopped scallion whites with a pinch of salt until fragrant and just softened, about 2 minutes. Stir in the minced garlic (and cumin, if using) and cook 30 seconds more. Remove from the heat.

Step 4: Mash the guineos

Add the warm guineos to the skillet with the aromatics. Add 2 tablespoons butter. Mash with a potato masher until creamy with small chunks, drizzling in 1/4 to 1/2 cup reserved cooking water as needed for a soft, scoopable consistency. Season with black pepper and a modest pinch of salt—remember the queso and suero are salty.

Step 5: Fry the eggs

Heat 1 tablespoon achiote oil in a nonstick skillet over medium heat. Crack in the eggs and cook sunny-side up until whites are set and the yolks are still runny, 2–3 minutes. Season lightly with salt and pepper. For lacy edges, let the oil get hot enough to sizzle when the eggs hit the pan.

Step 6: Plate and finish

Spoon a generous mound of cayeye into shallow bowls. Top each with a shower of crumbled queso costeño and nestle a fried egg on top. Drizzle with suero and a little extra achiote oil. Finish with sliced scallion greens and a few grinds of black pepper. Serve immediately.

Pro Tips

• To manage sticky latex from green guineos, rub your knife with oil and add a splash of vinegar to the boiling water.
• Reserve that starchy cooking water—it makes the mash silky without diluting flavor.
• Go easy on salt in the mash; queso costeño and suero bring plenty of salinity.
• Keep achiote oil over low heat only; overheated seeds turn bitter and the oil loses its vibrant color.
• For brunch service, keep the mash warm over very low heat with a lid while you fry eggs to order.

Variations

• Plantain Cayeye: Substitute 3 large green plantains for the guineos. Boil 20–25 minutes until tender; proceed as directed.
• Hogao Finish: Spoon 1/2 cup warm hogao (Colombian tomato-scallion sauce) over the mash before the egg for a saucier version.
• Dairy-Free: Use extra achiote oil instead of butter, skip queso, and drizzle with lime-seasoned coconut yogurt or a thin cashew crema.

Storage & Make-Ahead

Achiote oil keeps 2 weeks refrigerated in a sealed jar. Boiled guineos can be mashed up to 2 days ahead; reheat gently with 2–4 tablespoons hot water, stirring until creamy. Cook eggs fresh for best texture. Leftover assembled cayeye (without egg) keeps 2 days refrigerated; reheat on the stovetop with a splash of water. Freezing is not recommended—the texture of cooked green bananas becomes mealy.

Nutrition (per serving)

Approximate: 520 calories; 29 g fat; 50 g carbohydrates; 6 g fiber; 18 g protein; 900–1,000 mg sodium.