Recipe for Ajiaco Santafereño

Ajiaco Santafereño is a traditional Colombian dish particularly famous in Bogotá. The distinct flavor of this comforting soup comes from guascas, a herb with pre-Hispanic origins. Each household may have its own version, but a classic Ajiaco includes several types of potatoes, chicken, corn, avocado, capers, and cream.

Ingredients:

• Chicken, breast or thigh: 600 grams
• Tender corn (two small): 600 grams
• Spring Onions/Scallions: 250 grams
• Corianda/Cilantro (one bunch): 125 grams
• Garlic: 10 grams
• Guascas (one bunch): 100 grams
• Sabanera potatoes (purple): 700 grams
• Pastusa potatoes (yellow): 700 grams
• Creole potatoes (small, yellow): 700 grams
• Water: 2.4 liters
• Salt to taste

Preparation:

1. Start by making a rich broth with chicken, corn, and a garnish bouquet made from garlic, spring onions, cilantro, and some guascas.
2. Peel and slice different types of potatoes and keep them in cold water.
3. Once the broth is flavorful, remove the chicken, cilantro, and onions. Add the potatoes to the broth in stages, starting with the ones that take the longest to cook.
4. Simmer the soup, adjusting the seasoning with salt. Gently stir in the rest of the potatoes and guascas, lowering the heat to let it simmer.
5. Add shredded chicken back into the soup, bring to a final boil, and serve.

Serve:

Ajiaco is traditionally served with rice, avocado, cream, and capers on the side.