Mote de Queso: Colombian Yam and Cheese Soup
Mote de Queso (Colombian Yam and Cheese Soup) is a world-renowned, creamy, and comforting vegetarian soup that stands as one of the greatest culinary treasures of the Colombian Caribbean coast. Originating from the Montes de María region, this incredibly rich and hearty stew is built on a foundation of ñame (a starchy local yam) that is boiled until it completely dissolves, creating a naturally thick, velvety broth. If you want to experience authentic coastal comfort food, this meatless masterpiece is a must-try, especially famous during the Lent and Easter seasons!
The secret to this dish lies in the magical combination of two iconic coastal dairy products: salty Queso Costeño and tangy Suero Costeño. Mixed with a vibrant tomato and onion sofrito, the melting cheese cubes add an irresistible, gooey texture to the thick yam broth. Recently recognized globally as one of the best soups in the world, this foolproof recipe is traditionally served with a side of white rice and will instantly become a comforting family favorite!
Mote de Queso (Colombian Yam and Cheese Soup)
Ingredients
- 2 lbs Ñame Espino Hawthorn Yam, substitute with regular Yam or white Malanga
- 8 cups Water
- 1/2 lb Queso Costeño Substitute: Halloumi, Feta, or any firm, salty white cheese
- 3 tablespoons Suero Costeño Substitute: Sour cream or Crème fraîche
- 2 Large ripe tomatoes finely chopped
- 2 White onions cebollas cabezonas, finely chopped
- 2 cloves Garlic finely minced
- 2 tablespoons Cooking oil
- 2 Bleo leaves finely chopped (Optional local herb, omit if unavailable)
- Ground cumin to taste
- Salt to taste
- Black pepper to taste
Instructions
- Prep the yam: Wash the ñame, peel off the thick skin, and cut the flesh into medium-sized cubes.
- Boil and thicken: In a large soup pot, bring the 8 cups of salted water to a boil. Add the cubed ñame and cook over high heat for about 45 minutes. Stir constantly with a wooden spoon until the yam completely breaks down and the broth becomes thick and creamy.
- Make the sofrito: While the soup is boiling, heat the cooking oil in a separate skillet. Add the finely chopped tomatoes, white onions, and minced garlic. Season with ground cumin, salt, black pepper, and the chopped bleo leaves (if using). Sauté until it forms a rich, fragrant sauce.
- Combine and simmer: Once the yam broth is thick, cut the Queso Costeño into small cubes. Add the cheese cubes and the prepared tomato sofrito directly into the large soup pot. Lower the heat and let everything simmer gently together for 10 more minutes.
- The final touch: Stir in the 3 tablespoons of Suero Costeño (or sour cream), mixing it well into the hot soup until completely integrated. Remove the pot from the heat.
- Serve: Your world-class Mote de Queso is ready! Serve it piping hot in deep bowls, traditionally accompanied by a side of fluffy white rice.
Video
Notes
- World-Class Recognition: Mote de Queso was recently chosen as one of the best soups in the world by TasteAtlas, cementing its status as a global culinary treasure.
- The Montes de María Origin: While popular across the entire Caribbean coast, this dish traces its deep, traditional roots to the Montes de María subregion, where yam farming is a way of life.
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