Majule: Thick Sweet Plantain Beverage
Majule is a traditional preparation that easily blurs the line between a thick, warm beverage and a creamy dessert. Made primarily from very ripe plantains, milk, and fresh cheese curds (cuajada), it is a comforting and filling staple from the Colombian Eastern Plains.
The secret to this 50-minute recipe is slicing the plantain flesh very thinly while discarding the dark core, then boiling and actively mashing it until the fruit completely dissolves. The crumbled cheese is then cooked down with the fruit until the mixture thickens and develops a distinctive reddish hue.
Majule (Thick Sweet Plantain Beverage)
A comforting drink and dessert from the Llanos! Ripe plantains boiled, mashed, and thickened with fresh cheese curds and milk.
Ingredients
- 6 Very ripe plantains Hartón variety
- 1.5 Liters Water
- 1/2 lb Fresh cheese curd Cuajada
- 1 Liter Milk
- Cinnamon sticks or ground (Optional)
Instructions
- Prep the plantains: The very first step is to peel the ripe plantains. Carefully slice the outer flesh into very thin strips or ribbons, making sure to discard the inner core (the heart) of the plantains.
- Boil and mash: Place the thin plantain strips into a pot with the 1.5 liters of water. Cook over medium heat for about 20 minutes. While it boils, use a molinillo (traditional whisk) or a wooden spoon to continuously beat and mash the plantains until the strips dissolve and break down.
- Add the cheese: Once the plantains are well mashed, add the finely crumbled fresh cuajada to the boiling water. Let this mixture continue to boil until it naturally takes on a reddish color.
- Add milk and finish: Pour in the liter of milk and let the mixture simmer and reduce until it reaches your desired thick consistency.
- Serve: Remove from the heat and serve immediately in bowls or deep mugs. You can optionally sprinkle ground cinnamon on top before serving!
Notes
- Regional Reach: This specific preparation is heavily consumed and deeply appreciated in the plains departments of Arauca, Meta, and Casanare.
- Traditional Pairings: Due to its thick, sweet nature, Majule is traditionally served as an accompaniment to savory regional corn dishes like cachapas (sweet corn pancakes) or tungos (steamed corn dough wrapped in leaves).
- Plantain Core: Discarding the core or heart of the plantain before boiling is crucial for this recipe, as the seeds inside the core can create a bitter taste and an unpleasant, gritty texture in the final drink.
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