The Ajiaco Santafereño es uno de los platos más representativos de Bogotá, capital de Colombia, esta deliciosa sopa esta hecha a base de pollo, 3 tipos de papas, hojas de guascas y otros ingredientes.
Recipe for Ajiaco Santafereño
Aprende en esta sencilla receta como hacer Ajiaco Santafereño de forma rápida y fácil.
Ingredients
- 1 peasant chicken whole
- 2 pounds Creole potato
- 3 pounds pastusa or paramuna potato
- 2 pounds sabanera potato
- 4 cobs
- 20 guasca leaves
- 5 long onion stalks
- Salt
- Peas (optional)
Step by step preparation
- The first thing you should do is wash the ingredients well. Once you have all the ingredients washed, proceed to place a large pot on the stove with 6 liters of water, salt and the previously chopped long onion.
- When the water starts to boil, add the whole chicken and the cobs previously cut into medium pieces.
- Meanwhile, you must peel and cut the pastusa potatoes, sabanera potatoes and creole potatoes into slices, to add them to the pot. Let everything boil for approximately 60 minutes. If you wish, you can optionally add peas when you add the potatoes.
- Let it cook until the soup thickens, stirring occasionally.
- When you see that the soup is thick, take out the chicken and shred it.
- Before serving, add the previously chopped guascas leaves and let it boil for a couple of minutes.
- Finally it is served adding the shredded chicken. If you don't want to shred the chicken, you can cut it up and add the pieces to the soup a couple of minutes before serving. This dish is popularly accompanied with heavy cream, capers, a portion of avocado and White rice.
Interesting Facts
- There are ajiacos in various parts of Colombia, but it is the Santafereño Ajiaco that is most famous, this dish is one of the most representative of Bogota gastronomy.
- The name Ajiaco Sanfereño comes from the old name of the city, which was called “Santafé” and later “Santafé de Bogotá”. This dish is also known as Ajiaco Santafereño.
- The origin of ajiaco is diffuse, some claim that it is a general name used by the Spanish to refer to Amerindian soups and stews that contain Ají and an indigenous legend claims that it comes from the names of the chief "Aco" and his wife "Aj".
- There are records of ajiaco in countries such as Chile, Peru, Venezuela and Cuba.
Other recipes that might interest you
- vein soup
- Ruya soup
- Sopa de Menudencias o Caldo de Menudencias
- Sopa de chorotes
- Crab soup
- cat head soup
- Sancocho vallenato
- Three-phase sancocho
- Pigeon pea sancocho
- Bocachico sancocho
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