Bogotá's chicken and potato soup with corn, flavoured with guasca herb, served with cream, capers and avocado.
History
Ajiaco is a dish of the Colombian highlands and uses native potato varieties. Muisca people used guasca (Galinsoga) leaves.
Ingredients
- Chicken
- Papa criolla
- Papa pastusa
- Papa sabanera
- Corn on the cob
- Guascas
- Cream
- Capers
- Avocado
How it's made
- Boil chicken with the firm potatoes
- Add the soft potatoes so they dissolve and thicken
- Add corn and guascas
- Shred the chicken
- Serve with cream, capers, avocado and rice
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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