Colombian
Mote de queso
A coastal Colombian soup from Córdoba and Sucre, thickened naturally with ñame and finished with salty queso costeño. It is creamy, rustic, and usually served with suero costeño and a squeeze of lime.
Watch it madeHEBER DE JESÚS / ADN ROCA · 24:32
Ingredients
- Ñame blanco or ñame espino, peeled and cut into chunks450g
- Water3 cups
- Queso costeño, cut into small cubes180g
- Suero costeño1/4 cup, plus more to serve
- White onion, finely chopped1/2 small
- Scallion, finely chopped1
- Garlic cloves, crushed2
- Ají dulce, finely chopped1
- Cilantro, chopped2 tbsp
- Achiote oil or neutral oil1 tbsp
- Fresh lime juice1 tsp, plus wedges to serve
- Saltto taste
Method
- Place the peeled ñame in a pot with the water, 1 crushed garlic clove, and a small pinch of salt.
- Bring to a boil, then reduce to a steady simmer and cook for 25 to 30 minutes, until the ñame is very soft and beginning to fall apart.
- While the ñame cooks, heat the achiote oil in a small pan over medium heat.
- Add the onion, scallion, remaining garlic, and ají dulce, then cook for 5 to 7 minutes until soft and fragrant but not browned.
- Mash some of the softened ñame directly in the pot with a spoon to thicken the broth, leaving a few chunks for texture.
- Stir the sofrito into the pot and simmer for 3 minutes so the flavors blend.
- Lower the heat and add the queso costeño cubes, stirring gently so they warm through without fully melting.
- Turn off the heat and stir in the suero costeño, lime juice, and chopped cilantro.
- Taste before adding more salt, since queso costeño is naturally salty.
- Serve hot in bowls with extra suero costeño and lime wedges on the side.
Common questions
What can I use instead of ñame blanco or ñame espino if I can’t find it?
Best substitutes are yuca or a mix of potatoes and a little cassava flour for body. They won’t taste exactly the same, but they’ll give you a similarly creamy, starchy broth.
How do I know when the ñame is cooked enough for mote de queso?
It should be very soft and starting to break down at 25 to 30 minutes. If a fork slides in easily and some pieces mash with a spoon, it’s ready to thicken the broth.
What are the most common mistakes when making mote de queso?
The main mistakes are overcooking the cheese, browning the sofrito too much, and adding too much salt too early. Also avoid boiling hard after adding queso, or it can turn grainy.
How should I store leftover mote de queso and reheat it?
Store it in the fridge in a covered container for up to 3 days. Reheat gently over low heat with a splash of water or milk, stirring often so the cheese doesn’t separate.
What should I serve with mote de queso?
Serve it hot with white rice, avocado, or arepas for a fuller meal. A little extra lime on the side works well, and a simple salad helps balance the rich, salty broth.