Name: Mote de queso — Colombian Caribbean yam and cheese soup
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Colombian
Ingredients: 680 g peeled ñame, cut into small even cubes; 1.1 L water, enough to cover the ñame for the first simmer; 600 ml water for the second simmer; 680 g queso costeño, cut into small cubes; 45 g suero costeño or sour cream; 1 g fine salt, optional; add only after tasting; 225 g red onion, finely diced; 75 g scallion, thinly sliced; 225 g ripe tomato, finely diced; 115 g sweet red pepper, finely diced; 18 g garlic, finely minced; 22 ml neutral vegetable oil

Mote de queso — Colombian Caribbean yam and cheese soup

Yield 8 bowls; 8 servings

Serving size About 435 g (1/8 of the recipe)

Difficulty Moderate; the yam needs a long simmer and regular stirring

Dietary style Meat-free ingredients; contains dairy

Preparation About 25 minutes

Ingredients ↓

Overview

Mote de queso — Colombian Caribbean yam and cheese soup

A thick, gently simmered soup with ñame, costeño cheese and a tomato-scallion sofrito

Mote de queso, also called mote de ñame, is a Caribbean Colombian soup built around two ingredients: ñame and salty queso costeño. It is associated with the sabanas of Sucre and Córdoba, and yam-based preparations are part of food life in Montes de María across Sucre and Bolívar. Its texture is distinctive: some of the yam breaks down as it cooks, thickening the broth, while chunks of cheese stay visible in the bowl.

There is no single formula used across every town or household. Some Córdoba versions keep the seasoning simple with onion, garlic and cheese. Tomato appears in Sucre preparations, and other local versions may include eggplant, bledo or chicharrón. This version uses red onion, scallion, tomato, sweet pepper and garlic, then finishes with a little suero costeño or sour cream. It follows one documented preparation pattern without presenting it as the only regional form.

Choose a firm, fresh ñame and peel it just before cooking. Cut the pieces evenly so they soften at a similar pace. Queso costeño can be quite salty, so start with almost no added salt and taste only after the cheese has warmed in the soup. A lower-salt fresh cheese changes the flavour and is a substitute rather than a like-for-like match.

Ingredients

Yam and cheese soup

680 g peeled ñame, cut into small even cubes
1.1 L water, enough to cover the ñame for the first simmer
600 ml water for the second simmer
680 g queso costeño, cut into small cubes
45 g suero costeño or sour cream
1 g fine salt, optional; add only after tasting

Sofrito

225 g red onion, finely diced
75 g scallion, thinly sliced
225 g ripe tomato, finely diced
115 g sweet red pepper, finely diced
18 g garlic, finely minced
22 ml neutral vegetable oil

Method

Prepare the ñame Rinse the whole ñame under running water, trim the ends, peel it with a sturdy knife or vegetable peeler, then weigh 680 g of peeled flesh. Cut it into even cubes. Keep the cut pieces on the board only while you prepare the pot; do not soak them, because their starch helps the broth thicken.
Cook until the yam softens Put the ñame in a large pot and add 1.1 L water, or just enough to cover the cubes. Bring it to a boil, then lower the heat to maintain a steady gentle simmer. Cook for 35–45 minutes, stirring occasionally and scraping the base. The ñame is ready when a cube crushes easily and several pieces have begun to break apart.
Make the sofrito While the ñame simmers, warm 22 ml oil in a wide skillet over medium-low heat. Add the red onion and scallion and cook for about 5 minutes, stirring until they look glossy and start to soften. Stir in the tomato and sweet pepper; cook for another 4–5 minutes, then add the garlic for the final 1–2 minutes. The vegetables should be soft and fragrant, not browned.
Combine and simmer again Scrape the sofrito into the pot of softened ñame. Pour in 600 ml water and stir from the bottom to release any yam that has settled. Bring the soup back to a gentle simmer and cook uncovered for 25 minutes. Stir every few minutes; the broth should become creamy, thick and spoonable, with some small yam pieces still visible.
Taste before seasoning Turn the heat to low and taste the broth before adding salt. Queso costeño varies in salinity, so the soup may need none. If it tastes flat, add the measured 1 g salt and stir. If the cheese you have is especially salty, leave the salt out and do not rinse the cheese unless the package specifically recommends it.
Warm the cheese and dairy Fold in the queso costeño cubes and 45 g suero costeño or sour cream. Keep the pot at a low simmer for 10 minutes, turning the cheese gently once or twice. The soup is ready when it is steaming throughout, the dairy has blended into the broth and the cheese is hot and softened but still holds its shape.
Check the texture and serve Stir once from the base and draw the spoon through the soup. It should leave a brief trail that closes slowly. Add a splash of hot water if it has become too thick; simmer for a few more minutes if it is loose. Divide evenly among eight bowls and serve hot, with cheese cubes visible in each portion.

Practical guidance

Practical

Nutrition per serving

Estimated by scaling the ICBF Colombian food-composition entry for prepared mote de queso per 100 g to an approximately 435 g bowl. This is a direct Colombian dish profile, not a calculation from a generic cheese alone. Actual queso costeño salt levels, the optional added salt and the final amount of water retained can raise or lower the values.

Allergens and dietary notes

Contains milk from the queso costeño and suero costeño or sour cream. It contains no meat or fish ingredients, but strict vegetarians should check whether their cheese uses animal rennet. It is not vegan or dairy-free. Check packaged-product labels and cross-contact information; no gluten-free or halal certification is claimed.

Food safety

Use pasteurized dairy and keep the cheese and suero refrigerated until they are needed. Wash the ñame and vegetables under potable running water, and use clean knives and boards. Serve the soup promptly. Refrigerate leftovers in shallow containers within 2 hours, use within 3–4 days and reheat the soup thoroughly to 74°C or bring it to a rolling boil while stirring.

Overview

Keys to success Simmer the ñame until a spoon can crush a piece against the side of the pot. A few broken-down pieces should make the cooking water creamy and thick; if the cubes stay intact, keep simmering and check again in five minutes. Cook the sofrito gently until the onion is soft and the tomato has collapsed into the oil. Browning the garlic can make the broth bitter, so lower the heat if it starts to colour quickly. Add the cheese after the yam has thickened. Keep the soup at a gentle simmer and stir with a folding motion so the cubes warm through but remain visible rather than dissolving completely. Equipment Large, heavy-bottomed pot with enough room for the soup to bubble without spilling Cutting board and sharp knife for the yam and vegetables Kitchen scale and measuring jug for repeatable portions Wide skillet for the sofrito Wooden spoon for scraping the thickening yam from the pot base Ladle and serving bowls Shallow food containers for chilling leftovers quickly

Practical guidance

Serving Serve mote de queso as a substantial lunch or as a first course in a smaller bowl. A little lime at the table can sharpen the rich broth, and plain rice may be served alongside in some homes; neither is included in this recipe or its nutrition estimate. The soup is satisfying on its own, so keep added sides simple and season them separately. Storage and reheating Keep the pot off the table once the meal is finished. Transfer leftovers to shallow containers and refrigerate within 2 hours. Use them within 3–4 days. The soup thickens as it cools because the yam continues to bind the liquid; reheat gently in a saucepan, stirring often and adding a little water if needed. Heat until steaming throughout and bring soup to a rolling boil, or check that it reaches 74°C. Avoid repeated cooling and reheating of the whole pot. Troubleshooting If the broth remains thin after the first simmer, cook the ñame longer and crush a few pieces against the pot wall; do not add flour or starch. If it catches on the bottom during the second simmer, lower the heat and stir more often. If the cheese turns too salty, add hot water in small splashes and taste again rather than adding more dairy. If the cubes disappear, the soup boiled too hard or was stirred too vigorously after the cheese went in; use a gentler simmer next time. Common question Can the soup be made ahead? Yes, but the cheese is best added close to serving. Cook the yam and sofrito, combine and chill the base in shallow containers within 2 hours. Refrigerate the costeño cheese and suero separately. Reheat the base until steaming, fold in the dairy and cheese, simmer gently for 10 minutes, and serve. If using a different fresh cheese, expect a milder and less salty result; add salt only after tasting.

Final notes

Let the ñame thicken the broth: Wait until pieces crush easily and some have dissolved before adding the sofrito. Season after the cheese: Queso costeño supplies salt, so taste before using the optional pinch.

Nutrition per serving

Serving size: About 435 g (1/8 recipe)
Calories: 444 kcal
Carbohydrate: 44 g
Protein: 23 g
Fat: 17 g
Fibre: 10 g
Sodium: 1070 mg

Mote de queso — Colombian Caribbean yam and cheese soup

Ingredients

Yam and cheese soup

Sofrito

Method

Practical

Nutrition per serving

Allergens and dietary notes

Food safety

Overview

Practical guidance

Final notes

Nutrition per serving

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