Ajiaco

Origin:

The “Ajiaco santafereño” (Main Dishes) prepared in Colombia central region, is a soup based on several kinds of potatoes from the high plains of the departments of “Cundinamarca” and “Boyacá”.

Ingredients:

In Bogotá and the Andean region, the “ajiaco” is a traditional dish. It is a soup made of chicken, corn, “arracacha” (tuber), cob, many different types of potatoes, avocado, and “guascas” (Plant flavouring), and local herb.

Side dishes:

Traditionally, cream and capers are added at the table before eating. The “Ajiaco” is served with white rice, salad with a hint of lemon, avocado, sweet or salty toast.