it soft and yellow. The matoke is then mashed while still wrapped in the leaves and is served with a sauce made of vegetables, ground peanuts, or some type of meat such as goat or beef. Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas or plantains in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote. Cayeye are usually served for breakfast with fresh grated Colombian cheese (Queso Costeño) and fried fish, shrimp, crab, or beef. Most popular is Cayeye with fresh cheese, avocado and fried egg on top. As a dough In Puerto Rico, mofongo is made by mashing fried plantains in a mortar with chicharrón or bacon, garlic, olive oil and stock. Any meat, fish, shellfish, vegetables, spices, or herbs can also be added. The resulting mixture is formed into cylinders the size of about two fists and eaten warm, usually with chicken broth. Mofongo relleno is topped with creole sauce rather than served with chicken broth. Creole sauce may contain stewed beef, chicken or seafood; it is poured into a center crater, formed with the serving spoon, in the mofongo. Grated green bananas and yautias are also used to form masa, a common ingredient for dishes such as alcapurria, which is a type of savory fritter. Fufu de platano is a traditional and very popular lunch dish in Cuba, and essentially akin to the Puerto Rican mofongo. It is a fufu made by boiling the plantains in water and mashing with a fork. The fufu is then mixed with chicken stock and sofrito, a sauce made from lard, garlic, onions, pepper, tomato sauce, a touch of vinegar and cumin. The texture of Cuban fufu is similar to the mofongo consumed in Puerto Rico, but it is not formed into a ball or fried. Fufu is also a common centuries-old traditional dish made in Côte d'Ivoire, Ghana, Nigeria, Cameroon and other West & Central African countries. It is made in a similar fashion as the Cuban fufu, but is pounded, and has a thick paste, putty-like texture which is then formed into a ball. West African fufu is sometimes separately made with cassava, yams or made with plantains combined with cassava. Other dishes While cooking bananas are starchier and often used