World Cuisines

Ajiaco Santafereño

Colombia

Bogotá's golden chicken-and-potato soup: three native potatoes, corn on the cob and capers, finished with cream and avocado — eaten with a spoon and chopstick-thin patience.

What it is

Bogotá's golden chicken-and-potato soup: three native potatoes, corn on the cob and capers, finished with cream and avocado — eaten with a spoon and chopstick-thin patience. Ingredients: chicken breasts, papa criolla (yellow), papa pastusa and papa sabanera potatoes, corn on the cob, guascas herb, capers, cream, avocado, rice. Recipe: 1) Simmer chicken with the firm potatoes and corn; reserve the chicken. 2) Add papa criolla, which dissolves and turns the broth golden and thick. 3) Shred the chicken back in; add guascas — the herb that makes it ajiaco. 4) Adjust salt. Serve: in black clay bowls with rice, avocado, a swirl of cream and capers on the side. Flavor: earthy, herbal, gently rich. History: from the Muisca people's potato lands around Bogotá; guascas grows only in the Andes and gives the soup its unmistakable perfume. See also: Bandeja Paisa, Lechona.

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