Ajiaco soup recipe with potatoes, corn, chicken and capers – Wired PR Lifestyle Story
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This Ajiaco soup recipe was part of an interview with Tastemakers Mariana velasquez. Get other recipes and read the full story here!
Author / chef Mariana Velásquez says:
The soup was declared a cultural heritage site by the mayor of Bogotá about 20 years ago. Cultural heritage is “a set of goods and values that are an expression of the people.” And that soup is quite an expression of our people. It dates back to Hispanic times, among the first recipes ajiáco it was accompanied by many roots and tubers guascak“Aromatic bitter green,” and the roe deer. According to historian Lácidez Moreno, it was always thought to have originated in Muisca, the original tribe of central Colombia. ajiáco it has African roots. Like humanity.
However, for the current Colombians, especially the Bogotans, there is only one truth ajiáco“Three kinds of potatoes, corn, chicken, and a rich soup.” guasca herbs, cream, avocado and capers.
The three potatoes in Ajiaco soup serve a purpose. The savannah potato, the broth dissolves with the red and white potatoes I replace, giving it its creamy quality. It’s called the second potato paste, which gives it flavor and texture. In this case I use the big Yukon Golds as a replacement. Finally, for a yellow color and a sweet taste, there is the Criolla potato, which you can replace with tiny golden cream potatoes or with these new potatoes.
Guasca It’s also a herb known to the people of New Zealand as galisonga, or the gallant loose leash of Ireland – the latter of which, of course, is my favorite of many of my names. In the United States, guasca it can be found in the farmers markets under the name of potato herb. This fragrant herb gives it a unique flavor ajiáco and can be found dry online or in the spice section of a few Colombian markets in the United States. However, it is guasca it’s not an option, it shouldn’t stop you from making this soothing recipe.
Invite a couple of other hands to help peel the potatoes in the kitchen. It’s going to go faster, and it’s a good way to start a conversation while having lunch. ”
From the book COLOMBIAN Made by Mariana Velásquez. Copyright © 2021 by Mariana Velásquez. Published by Harper Wave Publishing, a remnant of HarperCollins Publishers. Reprinted with permission.
photos Gentl & Hyers.
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