It’s Complicated

Perhaps I’ve mentioned that Joel wants me to learn how to make Colombian soups?  Last Sunday I invited Marcela and 2 of the girls from La Aborada over to teach me how to make ajiaco.  Ajiaco is proably the most "Colombian" soup on the long list. Everyone has their own recipe, but I would say that the main ingredients that are common to all are chicken, 2-3 different types of potato, corn-on-the-cob, cilantro, and an herb that you probably won’t find in the USA, guascas.
 
 
 
LOS INGREDIENTES PARA EL AJIACO SON:
PECHUGA DE POLLO 1 LIBRA
MAZORCAS 2
PAPA PASTUSA 1 LIBRA
PAPA CRIOLLA 1 LIBRA
ARRACACHA 1 LIBRA
ARVEJA VERDE 1 LIBRA
CEBOLLA LARGA 1/2 LIBRA
CILANTRO
GUASCAS
APIO
CREMA DE LECHE, AGUACATE Y ARROZ
 
 
30 minutes past 3 our buzzer announced that my visitors had arrived.  However, instead of Leidy and Veronica, Marcela had brought little Simon along.  After he was somewhat acclamated to his new surroundings, we got to work.
 
 
The truth is that Marcela did most of the work. I cut my thumb using a gadget that most Colombians don’t bother with, the vegetable peeler.  . . but it wasn’t anything a band-aid couldn’t take care of.
 
 
Chop chop. Boil. Stir. Cover. Wait. Repeat.
 
It takes a long time, but it tastes pretty good. 
 
 
 
The rice, avocado, capers and cream are served on the side so that each person can adjust their bowl "al gusto" / "to taste".  I must be more Mexican than Colombian, even though we’ve almost lived in Bogota for a year.  I didn’t adulterate the soup with hot sauce, although the salty capers added a little bit of zest.
 
 
We finished off the meal with a sliver of chocolate ricotta cheese cake (see previous entry "Don’t get me started") with a fruit sauce made from fresh moras (imagine big, seedy raspberries).
 
 
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Categories: Chicken | 1 Comment

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One thought on “It’s Complicated

  1. Pat

    mmmm…..good job!!!!

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