Ajonjolí Molido: Colombian Toasted Sesame Paste
Ajonjolí Molido is a rich, savory, and incredibly aromatic paste made purely from toasted sesame seeds. Highly popular as a traditional snack (tentempié) across the Colombian Caribbean coast, this preparation turns simple seeds into a thick, butter-like spread that perfectly complements local starches!
The secret to this rapid 20-minute recipe is the toasting process and the residual heat. By meticulously washing, drying, and toasting the seeds in a heavy-bottomed caldero before immediately grinding them, the natural oils release rapidly, binding the crushed seeds into a flawlessly smooth and deeply flavorful paste.
Ajonjolí Molido (Colombian Toasted Sesame Paste)
A rich, savory, butter-like paste made from freshly toasted sesame seeds. A simple and classic Caribbean coastal snack!
Utensils and Equipment
- Traditional mill or heavy-duty food processor
Ingredients
- 1 lb Sesame seeds
- Salt to taste
Instructions
- Wash and dry: The very first step is to wash the sesame seeds thoroughly and drain them completely. You must let them dry before proceeding to the heat.
- Toast the seeds: Once dry, place the sesame seeds directly into a traditional caldero or a heavy-bottomed pot over medium heat. Stir continuously until they are beautifully toasted and highly fragrant.
- Grind into a paste: As soon as they are toasted, remove them from the heat. While they are still warm, pass the seeds through a traditional mill (or process them in a food processor). You must keep grinding until they release their natural oils and turn into a thick, smooth paste with a texture similar to butter.
- Season and serve: Add salt to your personal taste, mix it in thoroughly, and the paste is ready to serve!
Notes
- Coastal Pairings: On the Colombian Caribbean coast, this savory, nutty paste is famously and traditionally consumed spread generously over freshly boiled yuca or thick slices of bollo limpio (steamed white corn rolls).
- The “Bolita” Variation: If you want a more fun, snackable presentation, you can easily turn these into bolitas de ajonjolí! Simply reserve a handful of the whole, toasted seeds before you start grinding. Once you have your seasoned paste, use a spoon to form small bite-sized balls and roll them in the reserved whole seeds for a beautiful, crunchy coating!
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