Cuban Ajiaco is a delicious culinary creation that has endured for more than three centuries of history. Its title as a national dish only came after the wartime conflicts that marked Cuban history.
From its beginnings, the recipe has been a fusion of plant and animal ingredients from the three cultures present on the island: European, African, and Indigenous, giving rise to a true gastronomic treasure in Cuban cuisine.
Cuban Ajiaco
Ingredients
6 cups of Water
1 pound of Pork meat cut into pieces
½ pound of Chicken cut into pieces
½ pound of Yam
1 pound of Sweet potato
1 pound of Cassava
1 Piece of pumpkin
2 Plantains
1 Green plantain
1 pound of Malanga
1 cup of Ground tomato
1 Large chili pepper
4 Garlic cloves
1 Chopped onion
Preparation
Step 1 : It is important to desalt the beef jerky by soaking it in water at least one day in advance.
Step 2 : In a large pot, all meats are placed and cooked over low heat with some lard until tender.
Step 3 : Then add the tomato, onion, and chili pepper, and fry the onion.
Step 4 : Next, add the chopped vegetables not too small to maintain the consistency of the Ajiaco.
Step 5 : Season with garlic and salt to taste, and add water to cook until thickened.
Step 6 : The ajiaco preparation process takes approximately three and a half hours, so it is important to be patient and prepare it with enough time.
