Ajiaco de Bogotá

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Ajiaco with avocado, cream, capers, lemon, empanadas and coriander

Ajiaco de Bogotá or Ajiaco Santafereño is a creamy Colombian chicken soup with various types of potatoes and corn on the cob. The basic spice for Ajiaco is guasca , the "small-flowered button herb" or "French herb". The name of the dish is derived from the Colombian capital Bogotá or its old name Santa Fé de Bogotá.

The typical Ajiaco is made from chicken and three types of potatoes. The small-bulbous papa criolla disintegrates during cooking and gives the dish its yellow color. The other two types of potatoes can vary, but most recipes include a floury variety such as Papa pastusa and a waxy variety such as Papa sabanera . Also, coriander is used generously. It is usually garnished with cream and capers . It is served with a portion of rice and a piece of avocado .

Web links

Individual evidence

  1. ^ María Lía Neira Restrepo (Ed.): Colombia - Cocina de Regiones . MNR Comunicaciones & Ediciones, Bogotá 2012, ISBN 978-958-8238-64-7 , p. 250 .