Mote de Guandú: Colombian Caribbean Pigeon Pea Soup
Mote de Guandú is an iconic, deeply beloved, and incredibly hearty soup from the Colombian Caribbean coast that stands as a true masterpiece of regional gastronomy. If you want to experience the authentic, rustic flavors of coastal family gatherings (especially during the Carnaval de Barranquilla season), this thick pigeon pea stew is an absolute must-make. Built on a foundation of earthy guandules (pigeon peas), the soup is heavily fortified with a massive amount of starchy local tubers like hawthorn yam (ñame espino), yuca, and sweet ripe plantains.
The secret to this spectacular dish lies in the slow, patient boiling of the pigeon peas and the perfect balance of sweet, salty, and savory flavors. Once the tubers break down to naturally thicken the broth, a rich tomato and onion sofrito is added, along with optional crunchy bits of pork belly (chicharrón). The absolute crowning glory of the soup happens off the heat, when generous amounts of tangy Suero Costeño and salty Queso Costeño are stirred in, creating an irresistibly creamy, sweet-and-salty masterpiece!
Mote de Guandú (Colombian Pigeon Pea Soup)
Ingredients
- 1 lb Pigeon peas guandú or guandules
- 3 lbs Hawthorn yam ñame espino, peeled and chopped into small pieces
- 2 lbs Yuca cassava, peeled and chopped into small pieces
- 1 Ripe plantain plátano maduro, peeled and chopped into small pieces
- 2 Large tomatoes finely chopped
- 2 Red onions cebollas cabezonas rojas, finely chopped
- 3 cloves Garlic finely minced
- 3 tablespoons Cooking oil
- 1/2 lb Pork belly or cracklings chicharrón, chopped into small bits (optional)
- 2 cups suero costeño Colombian coastal sour cream
- 1/2 lb queso costeño Salty coastal white cheese, cut into small cubes or grated
- Salt to taste
Instructions
- Boil the peas: In a very large soup pot, add the pigeon peas (guandú) and plenty of water. Cook over medium-high heat for about 2 hours, or until the peas have completely softened.
- Add the starches: Once you notice the pigeon peas are soft and tender, add the chopped ñame, yuca, and ripe plantain to the boiling pot. Let them cook until they begin to break down and thicken the soup.
- Make the sofrito: While the tubers are boiling, heat the cooking oil in a separate skillet. Add the finely chopped red onions, garlic, and tomatoes, seasoning with salt to taste. Sauté until it forms a rich sauce. Once the tubers in the soup are soft, pour this sofrito directly into the large pot.
- Add the pork: Mix everything well, then stir in the chopped pieces of chicharrón (if using). Let the soup simmer together for 10 more minutes so the flavors marry perfectly.
- Cream the soup: Remove the large pot completely from the heat. Immediately pour in the 2 cups of Suero Costeño and stir it thoroughly into the thick broth.
- Garnish and serve: Serve the soup piping hot in deep bowls, generously topping each portion with the cubed or grated Queso Costeño!
Video
Notes
- Nutritional Powerhouse: The guandú (pigeon pea) is an incredible source of plant-based nutrition. It contains between 18% and 25% protein and has high levels of essential amino acids like lysine and methionine, as well as potassium, magnesium, calcium, iron, and phosphorus.
- Regional Cousins: The pigeon pea is beloved across the Caribbean and South America. In Venezuela, a very similar and equally popular preparation is known as Sopa de Quinchoncho.
- Other Variations: Within the Colombian Caribbean coast, another very popular and slightly heartier preparation using this exact same legume is the Sancocho de Guandú, which typically incorporates salted meats.
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Rondón (Rundown): Traditional Colombian Island Seafood Stew
Sancocho trifásico: Traditional Colombian Three-Meat Soup
Sancocho vallenato: Traditional Colombian Beef Rib and Root Vegetable Soup
Sancocho de Guandú: Traditional Colombian Pigeon Pea Soup