Ajiaco, a traditional Colombian soup, is more than just a meal. It's a rich amalgamation of flavors and traditions that reflects the soul of Colombian heritage. With its roots in the heart of the Andes, in the mist-enshrouded streets of Bogotá, this soup has become an icon of Colombian cuisine.
The name "Ajiaco" is derived from the indigenous word "aji", meaning "pepper". But don't be deceived by its name: the taste of Ajiaco is both mild and rich. What sets it apart is the blend of different types of potatoes, the flavor of guascas (a local herb), succulent pieces of chicken, and the finishing touch of cream and capers.
Ajiaco is a dish that has united generations of Colombians. From family kitchens where grandmothers have preserved the recipe of their ancestors, to modern Colombian restaurants that reinterpret it. Although strongly associated with Bogotá, each Colombian region has its own version of Ajiaco, adding to the dish a diversity of flavors and traditions.
The origins of Ajiaco date back to pre-colonial times, where indigenous potato varieties and guascas were central to the local diet. With the arrival of the Spaniards, new ingredients and cooking techniques were introduced, leading to the current distinctive profile of the soup.
In this blog, we'll delve into the fine nuances of Ajiaco's ingredients, as well as the culture and history behind it. Whether you're a culinary connoisseur or someone eager to explore the diversity of world cuisines, this deep dive into Ajiaco will offer you a profound insight into the culinary heart of Colombia.
Welcome to this journey of flavors and traditions!
Colombian Ajiaco
| Category: | Soups |
| Cooking Time: | 1 h 10 min |
| Portions: |
4
|
| Kitchen: | Colombian Cuisine |
| Cost Range: | Cheap |
Ingredients:
-
750 gr Chicken breast
-
3 fresh Corn cobs
-
2 cloves Garlic
-
1 bunch Fresh cilantro
-
150 gr Baby potatoes
-
150 gr White potatoes
-
150 gr Red potatoes
-
1 bunch Parsley
-
2 tbsp Guascas
-
100 ml Cream
-
100 gr Capers
Instructions:
- Wash and slice the spring onions into thin rings. Finely chop the garlic.
- Peel the white and red potatoes and cut them into bite-sized pieces. Depending on their size, the baby potatoes can be left whole or halved.
- In a large soup pot, add the chicken breast, spring onions, garlic, and enough water to cover everything. Bring to a boil.
- After boiling for 10 minutes, add the three types of potatoes and the broken-up corn cobs to the pot.
- Let the mixture simmer for about 30 minutes or until the chicken is cooked and the potatoes are soft.
- Remove the chicken from the pot and shred the meat with two forks. Then return it to the pot.
- Add the guascas, finely chopped cilantro, and finely chopped parsley to the soup. Let it boil for another 10 minutes.
- Taste the soup and season with salt and pepper as needed.
- Serve the soup in bowls and garnish with a spoonful of heavy cream, capers, and avocado slices.
Note: Guascas give Ajiaco its distinctive taste, so it's important not to skip it.
Enjoy your meal!
