Some claim that a kind of ajiaco prepared with ají was consumed by pre-Columbian Cubans upon the arrival of the Spanish on the island. This dish was used for dipping the well-known casabe.
Casabe is a crispy, thin, circular bread made from yuca flour.
A Delight at the Table
Many Latin American and Caribbean countries have traditional kitchens featuring meat and tuber soups like potatoes, carrots, sweet potatoes, etc.
In some places, it's known as "sancocho" or "asopado," and in others, like Cuba, it's called ajiaco.
Some archaeologists have discovered that pre-Columbian indigenous peoples, before the arrival of the Spanish, consumed malanga or yautía, yuca, manioc, sweet potato, and corn.
This dish was developed during the colonial period by the Muisca who inhabited Cundinamarca and Boyacá, known for their diverse preparations with corn.
Historical records indicate that in the 19th century, ajiaco was prepared for very special occasions such as the celebration of Corpus Christi, a Catholic feast celebrating the presence of Christ, and Christmas.
Ajiaco a la criolla
El ajiaco a la criolla es un plato tradicional cubano lleno de sabores y colores. Una mezcla de verduras frescas, viandas y carne de cerdo que se combinan para crear un caldo reconfortante y lleno de tradición en la cocina de la isla caribeña.
Now that we know a bit about its history, let's get to the essentials: what is ajiaco and what does its preparation involve? It is a thick soup containing dried beef, pork, flank steak, corn on the cob, malanga, yuca, green plantains, pumpkins, carrots, lime, salt, and pepper.
