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Ajiaco (Spanish pronunciation:) is a soup common to Colombia, Cuba, [1] and Peru. [2] Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas.
Ajiaco: Colombia: Chunky In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas. [2] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as ...
Among the most representative appetisers and soups are sancocho de gallina (chicken soup with root vegetables), of beef, of pork ribs or triphasic, sancocho of fish, the ajiaco (potato and corn soup), [8] [9] patacones (fried green plantains), and buñuelos (Christmas season deep fried dough balls).
Return the shredded chicken to the pot and season the soup with salt and pepper. Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro. Make Ahead: The cooked brown rice and the soup without the garnishes can be refrigerated separately overnight.
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Ajiaco of Bogotá, Colombia. Bogotá, Colombia's capital, is known for a version of chicken soup called ajiaco. [22] Along with chicken, ajiaco typically includes maize, three types of potatoes, avocado, capers, and a herb called guascas, and is served with a dollop of cream.
In Colombia it is used as a herb in the soup ajiaco. [1] In Oaxaca, Mexico it is used as an ingredient in sopa de guías, a soup made from squash vines, fresh corn and wild herbs. It can also be used as an ingredient in leaf salads, although its subtle flavour, reminiscent of artichoke, mostly develops after being cooked.