Colombian cabeza de gato is made by boiling 3 green plantains in salted water for about 20 minutes until tender, peeling and mashing them with butter and salt, mixing in finely diced onion, and shaping the mash into balls, served with costeño cheese and hard-boiled eggs. It takes 30 minutes of preparation plus 25 minutes of cooking and serves 2 people.
It is a very popular breakfast on the Caribbean coast of Colombia.
How to Make Cabeza de Gato?
The key is large, healthy green plantains, boiled and mashed into a smooth purée with butter and onion.
Nutritional Information
Each serving of cabeza de gato contains approximately 270 kcal, 51 g of carbohydrates, 7 g of fat, 6 g of protein, 4 g of fiber, 9 g of sugars, 110 mg of cholesterol, and 360 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Colombian Cabeza de Gato Recipe
Preparation: 30 minutes
Cooking: 25 minutes
Servings: 2 people
Ingredients
- 3 green plantains
- 2 hard-boiled eggs
- 1 small onion, finely diced
- 1 cup of costeño cheese (or fresh salty white cheese)
- 1 tablespoon of butter
- Salt
Instructions
- Wash the green plantains, place them in a medium pot, cover with water, add a teaspoon of salt, and boil for about 20 minutes until tender. Drain, peel, and place in a large bowl.
- Add the butter and a pinch of salt and mash with a fork or potato masher.
- Add the diced onion and mix until evenly combined. Taste and adjust the seasoning, cover with a kitchen towel, and rest a few minutes so the flavors blend.
- Shape the mash into balls with your palms and serve right away, with costeño cheese and hard-boiled eggs.
Additional Tips
Mash while hot
Hot plantains mash smoothly; once cold they turn stiff and lumpy.
Use truly green plantains
Green plantains give the firm, savory mash; ripe ones are sweet and soft.
Add fried pork
For a heartier version, mix in crispy chicharrón or fried pork belly, a common coastal variation.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Costeño cheese | Feta or queso fresco | 1:1 | Milder or saltier |
| Butter | Pork fat | 1:1 | More traditional |
| Raw onion | Sautéed onion | 1:1 | Sweeter |
| Green plantain | Cassava | 1:1 | Denser |
Frequently Asked Questions (FAQs)
1. Why is it called cabeza de gato?
The name, meaning cat’s head, comes from the round shape of the mashed plantain balls.
2. What is costeño cheese?
A firm, salty fresh cheese from Colombia’s Caribbean coast; feta or queso fresco are good substitutes.
3. When is it eaten?
Mostly at breakfast, with eggs, cheese, and coffee.
4. Can I prepare it ahead?
It is best fresh, but you can reheat the mash in a skillet with a little butter.
What Is Cabeza de Gato?
Cabeza de gato is a Colombian Caribbean breakfast of mashed green plantain with butter and onion, shaped into balls.
Benefits of Green Plantain
Green plantain is a good source of fiber, resistant starch, B vitamins, and minerals such as potassium.
Did You Know?
Similar green plantain mashes are eaten across the Caribbean, such as mangú in the Dominican Republic.
