Ajiaco: the best broth of cuban cuisine
Ajiaco is a kind of broth or stew typical of Latin America, made with varied healthy solid foods such as legumes, spices and tubers; all chopped into pieces with meats like chicken, pork, or other types.
Depending on the taste or the country, the ajiaco can be accompanied by the healthy and always tasty avocado, as well as ají pimiento.
But…the real “ajiaco criollo cubano” is prepared with tender corn, white taro, pumpkin, yam, green and ripe bananas, yucca and white or yellow sweet potato. It is seasoned with chili, onion, garlic and salt. You can also add chicken, beef or pork, it is recommended tenderloin or sirloin, less greasy parts of these meats.
Where does the name come from?
According to tradition, an aboriginal people settled in the central highlands of Colombia before the arrival of the Spaniards, the Muisca, had a king named Aji and the name of his beautiful wife was Aco. The sovereigns freely distributed a certain soup to their people and was called in his honor “ajiaco”.
Among many other things, each ajiaco must have corn and an abundant ration of potatoes. By combining these two basic ingredients of national cuisine, the ajiaco is like the quintessential Cuban table.
Spicy is totally optional for those who prefer it, because it adds heat to their stew.
As one of its accompaniments you can opt for low-fat yogurt, the healthiest variant.
Due to the amount and variety of ingredients it carries, its preparation is the definition of the simple and healthy. Its result is an exquisite blend of very well harmonized flavors.
Always with corn ….
In the ajiaco the ingredients are like “naked”. There are no sauces nor breaded or additional colors, except that little obtained from tomato sauce when added.
That is why it is essential to select fresh vegetables for the highest quality of the dish, and also its flavor and good digestion.
The corn must be very tender. You can ask the dependent for help with your selection or fix yourself on the ears of corn. They should have a light yellow color and can not be soft.
The same with malanga, potatoes or sweet potato. The food should be carefully palpated and checked for stains. Make sure of its solidity. If they are soft, time has passed.
The ajiaco by itself is a strong dish. If you wish you can accompany it with rice or bread, preferably whole. You can do without accompaniments, because having so many vegetables, the broth is thick and you do not need anything else.
