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Her book, Colombiana, is out now.
The story behind the recipe comes straight from her childhood.
Mariana Velásquez is a food stylist with more than a decade of styling amongst New York’s most celebrated culinary circles and publications across the globe. Her book, Colombiana, is out now.
Keep reading to learn the story and to see how to make the dish yourself.
It has a really rich history and there are so many legends about Magdalena.
Its just a really magical place.
Bananas grow in abundance in Magdalena; they are a very important crop for this region.
Theyre incorporated into Colombian dishes in many different ways, both savory and sweet.
You know what we topped it off with?
I didnt make cayeye con huevo y hierbas myself until about five years ago.
Ill just have a bunch of people over for cayeye con huevo y hierbas.
I forgot just how deeply delicious this dish is.
Mariana Velásquez is a food stylist with more than a decade of styling amongst New York’s most celebrated culinary circles and publications across the globe. Her book, Colombiana, is out now.
And you know what?
Itseasy.None of the ingredients are expensive or hard to find.
The consistency is also important to get right: It should be creamy, almost like mashed potatoes.
Personally, I like mine a little chunky.
What I love about this dish is that its comforting but it isnt time-consuming to make.
Who knows, it could be the meal you close your eyes and come back to years later.
Reduce the heat to medium-low and cook until soft, 8 to 10 minutes.
Over high heat, bring a medium pot of water to a boil.
Lower the heat to medium-high, and keep the water at a gentle simmer.
Prepare a medium-size bowl of warm water and place near the stove.
Crack one egg into a small strainer over a bowl and drain any watery egg white.
Discard the clear liquid in the bowl.
Repeat with each egg.
Remove the bananas from the heat and set aside.
Discard the garlic clove and strain and reserve one cup of the cooking liquid.
Scrape down the sides of the processor with a rubber spatula.
Add a half cup of the reserved cooking liquid and puree to soften.
The mixture should be creamy but not too loose.
Add some or all of the remaining half cup reserved liquid if it feels stiff.
Transfer the mixture to a bowl and cover with foil to keep warm.
In a small saucepan, heat the oil.
Finish with salt and pepper to taste.
As told to Emily Laurence.
Recipe credit: From the bookColombianaby Mariana Velasquez Villegas.
Copyright 2021 by Mariana Velasquez Villegas.
Published by Harper Wave, an imprint of HarperCollins Publishers.
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