El Amanecer Restaurant |
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Colombian Ajiaco Soup 
Ajiaco This dish is made with Potato which is native to south America. The Inca native name of Potato is " Potatl ". The potato was discover by the Spanish "Conquistador" in 1524 in Peru and Colombia South America and send it to Europe in 1571. The potato was cultivated in Europe under the hands of a Monastery in Spain as strange vegetable and forbidden to eat until 1700. ( because it comes from a family of plants that are maligns. in French the name is Fruit from the earth. "Satanic Fruit" named by the church because it comes from the earth) Only after this date 1700 the cultivation of potato was spread in Europe as a new vegetable French fries name Most be "Inca Fries" . Inca culture was a powerful agricultural Impire they cultivated the potato 10,000 years ago And is a 1000 of different kind of potatoes in south America used as a Maine vegetable in the antique south American natives tribes . Ajiaco is a thick potato soup made with: chicken, potatoes, capers, Fresh cream, avocado and the wonderful aroma and flavor of the Guaska or Waska or Kiska leaves This leaves is what it make this soup so Unique (don't skip this ingredient) (available in all the Latin groceries stores in London On Canada) The real traditional Ajiaco is made of : Small Yellow potatoes, Pastusa potatoes, Paramuna potatoes, Sabanera potatoes, which are cultivated only in south America. The recipe 1 onion. 3 garlic's Small Pinch of cumin Small Pinch Yellow cur cum Small Pinch Achiote 1 ½ cup of Guasca or Waska (native name Kiska from the Muisca lenguage)leaves (available in all the Latin groceries stores in London On Canada) Bunch of coriander 2 free range chickens 18 cups of water 2 cubes de chicken broth 1 ½ pounds of Sabanera potatoes cut in ¼ froths 1 pound of Creole potatoes skinned 2 pounds of Pastusa o paramuna potatoes skinned cut in 1/4 5 cut fresh corn Hands on the cooking. Cook the chicken in the 18 cups of water With the onion garlic and coriander Small Pinch of cumin Small Pinch Yellow cur cum Small Pinch Achiote Slow cooking will be the best way. After 1 hour and 1/2 The chicken is tender and fully cooked put apart. In the broth add the (keep boiling the broth) Sabanera potatoes After 5 minutes add the Creole and Pastusa potatoes After 5 minutes add the Small Yellow potatoes Before the potatoes are done ad the wasca leaves and the corn. Ad salt and pepper. Taste for salt and black pepper For serving Shred the chicken then ad to the broth cook for 20 minutes.Serve very hot. Side garnishes Fresh cream, Oregano, Hot peppers , caper and cubed avocado For Mexican twist Ad a hint of chipotle (smoked jalapeno peppers caned) will give to the soup a rich smoked and hot flavor. For Canadian twist Ingredients: you can mix many kinds of potatoes Cubed Pork or Beef. Sausages or bacon. Suggestion Multi-cutural dishes are as good as the traditional. The Colombian Ingredients like potatoes or Wasca leaves you can by at You can find all you need to cook Latin Recipes at: La Tienda 12 # 725 Notre Dame Dr. Latino Market 470 Dundas street East tel: 519 645 4834 HernandezVariety. 267 Thompson rd Tel : 519 686 673 Courtesy of El Amanecer Restaurant The chefs. |
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