The ajiaco criollo is one of the most distinctive dishes of Creole cuisine. Although some see it only as a stew, it has more than 500 years of history.
It is said that the Cuban aborigines already consumed a similar dish when the Spaniards arrived.
The Spaniards had to keep the slaves in good physical condition with a good diet and without spending much.
The Spaniards used a Spanish dish, the rotten pot, adding vegetables (tubers and roots such as sweet potatoes, cassava, malanga, yams …) and tasajo (beef salted). Over time, the Spanish dish was suppressed chickpeas, being, from then on, a Cuban dish.
Over time, this dish came to be highly appreciated by the nobles, who were not served on their tables if there were no foreign guests.
Ingredients (serves 5)
- 150 gr. of pork
- 90 gr. of bacon
- 150 grams of goose meat
- 200 gr. of male plantain
- 200 gr. from malanga
- 220 gr. of tender corn
- 220 gr. pumpkin
- 220 gr. of sweet potato
- 1 lemon
- 1 tablespoon vegetable oil or shortening
- 3 liters of water
Method of preparation
- Cook the chicken for about 30 minutes in a pot until it softens
- Put the pig masses and cook until they are done.
- Once the meat is made, the hen is removed and cut into pieces
- The broth is drained and poured into a large pot.
- Put the fire and the corn is left leaving it to cook for about 45 minutes.
- Put the meat (malanga, squash and sweet potatoes) cut into pieces of 3 or 4 centimeters until softened.
- Add banana and lemon juice.
- Cut the bacon in small tacos and brown in oil.
- Goats and pork pieces are added.
- Let cook for 10 minutes and thicken the broth by crushing 2 or 3 pieces of viandas.