Ajiaco Camagueyano is a traditional Cuban stew that combines various ingredients such as beef, pork, cassava, sweet potato, corn, and green plantain. Its origin dates back to the celebrations of San Juan and San Pedro during the colonial era.
In Cuban cuisine, Ajiaco camagueyano is a traditional dish prepared with a variety of ingredients that give it a unique and delicious flavor.
The flavors come together to create a comforting culinary experience full of nuances.
With every bite, you can appreciate the flavors and aromas that make this dish a true delight to enjoy with family.
Ajiaco camagueyano
Ingredients
350 grams of Tasajo
80 grams of Green plantain
80 grams of Ripe plantain
80 grams of Taro
150 grams of Corn
100 grams of Pumpkin
100 grams of Sweet potato
80 grams of Yam
80 grams of Cassava
45 milliliters of Criolla sauce
1 ½ liter of Water
20 milliliters of Lime juice
1 pinch of Salt
Preparation
Step 1 : Soak the tasajo for 12 hours.
Step 2 : Peel, wash, and cut the vegetables into 3 to 4 cm pieces, then place them in a container with water and lime.
Step 3 : Separate the plantains, pumpkin, and yam from the rest of the vegetables.
Step 4 : Prepare the criolla sauce and have the salt ready.
Step 5 : Cook the tasajo in water for approximately 1.5 hours, then clean and cut it into 1.5 cm pieces.
Step 6 : Leave the broth on the heat, add the corn and let it boil for about 1 hour.
Step 7 : Then add the yam, taro, sweet potato, cassava, and green plantain, letting it cook for 20 minutes.
Step 8 : Add the ripe plantain and pumpkin, incorporate the criolla sauce, and cook for 10 minutes, adjusting the seasoning with salt and letting it cook for another 5 minutes.
Step 9 : Serve in a deep dish, ensuring that each serving contains the same amount of ingredients.
