Ajiaco (potato soup)

ajiaco_(potato_soup)

Colombian Ajiaco is a traditional soup that originates from the Andean region of Colombia, particularly the capital city, Bogota. This hearty stew is typically made with several varieties of potatoes, chicken or beef, and a blend of traditional herbs and spices, making it a must-try for anyone visiting Colombia.

The dish is named after the key ingredient in the recipe, the ajiaco pepper. This pepper is native to the Andes and gives the soup its signature flavor and aroma. The soup is also known for its thick, creamy consistency, which is due to the liberal use of potatoes and corn.

Although the essence of the soup is the same throughout Colombia, there are regional variations in the ingredients used. While some regions use chicken, others prefer beef or pork. Some regions add herbs such as cilantro or parsley, while others use culantro or guascas, two traditional Colombian herbs that give the soup its distinct flavor.

The soup is typically served on Sundays or holidays, and it is often prepared in large quantities to be shared with family and friends. The dish is usually accompanied by slices of ripe avocado, white rice, capers, and sour cream or cream cheese.

The preparation of Colombian Ajiaco requires a bit of time and effort, but the end result is well worth it. The first step involves boiling chicken or beef with vegetables such as onions, garlic, and cilantro. The boiling process is done until the meat is cooked tender and flavorful.

Then, the cooked meat is removed from the broth, and the vegetables are discarded. Potatoes are added to the broth, along with corn, and left to simmer until they are cooked thoroughly. In some versions, yucca (a type of cassava) may also be added.

After the potatoes are cooked, the chicken or beef is shredded and added back to the pot. The soup is then seasoned with the chopped ajiaco pepper, culantro or guascas, and salt to taste. The soup is left to simmer until it reaches a thick, creamy consistency, after which it is ready to be served with the accompaniments.

Colombian Ajiaco is a filling and delicious soup that is perfect for cold winter days or any time that you want a hearty and satisfying meal. The soup is also a fantastic introduction to the flavors and aromas of traditional Colombian cuisine.

In conclusion, if you’re looking for a new and exciting recipe to try, consider making Colombian Ajiaco. With its unique combination of flavors and textures, it’s sure to become a favorite in your household, just as it has for generations of Colombian families.

Ingredients:

  • 2 lbs chicken (bone-in, skin-on)
  • 1 lb potatoes (peeled and cut into quarters)
  • 1/2 lb yuca (peeled and cut into 2 inch pieces)
  • 1/2 lb fresh corn on the cob (cut into slices)
  • 1/2 cup guascas (dried herb)
  • 1/2 cup heavy cream
  • 1/4 cup capers
  • 2 tbsp salt
  • 1 tbsp pepper
  • 1 onion (finely chopped)
  • 4 garlic cloves (minced)
  • 1 tsp cumin
  • 8 cups chicken broth
  • 2 tbsp vegetable oil

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat. Add the chicken, onion, garlic, salt, pepper, and cumin. Cook until the chicken is browned on all sides, about 5-7 minutes.
  2. Pour in the chicken broth and bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes.
  3. Remove the chicken and set aside to cool. Once cooled, remove the skin and shred the chicken.
  4. Add the potatoes, yuca, guascas, and corn to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45-60 minutes or until the potatoes and yuca are tender.
  5. Mash some of the potatoes and yuca against the side of the pot to thicken the soup.
  6. Add the shredded chicken, capers, and heavy cream to the pot. Simmer for 5-10 more minutes, then serve.