The Cuban ajiaco is a delicious culinary creation that has endured for over three centuries of history. Its status as a national dish was only established after the brawling conflicts that marked Cuba's history.
Since its origins, the recipe has been a fusion of ingredients of vegetal and animal origin from the three cultures present on the island: European, African, and Indigenous, resulting in a true gastronomic treasure in Cuban cuisine.
Ajiaco Cubano
Ingredients
6 cups of Water
1 pound of Pork meat cut into pieces
½ pound of Chicken cut into pieces
½ pound of Nata
1 pound of Boniato (sweet yam)
1 pound of Yuca (cassava)
1 Piece of pumpkin
2 Macho plantains
1 Green plantain
1 pound of Malanga
1 cup of Crushed tomato
1 Large chili pepper
4 Cloves of garlic
1 Chopped onion
Preparation
Step 1 : It is important to desalinate the tasajo by soaking it in water at least one day in advance.
Step 2 : In a large pot, place all the meats and cook on low heat with some lard until tender.
Step 3 : Then add the tomato, onion, and chili pepper, and sauté the onion.
Step 4 : Next, add the chopped vegetables not too small to preserve the consistency of the Ajiaco.
Step 5 : Season with garlic and salt to taste, add water, and cook until it thickens.
Step 6 : The process of preparing the Ajiaco takes approximately three and a half hours, so it's important to be patient and plan enough time.
Preparation (simple version)
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