El 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 for this a Spanish dish, the rotten pot, adding food (tubers and roots such as sweet potatoes, cassava, malanga, yam …) and tasajo (salted beef). With time, the Spanish dish was suppressed with chickpeas, being, thereafter, a Cuban dish.
Over time, this dish came to be much appreciated by the nobles, who did not serve it at their tables if there were no foreign guests.
Ingredients (for 5 people)
- 150 gr. of masses of pork
- 90 gr. of bacon
- 150 grams of chicken meat
- 200 gr. of banana male
- 200 gr. of malanga
- 220 gr. of sweet corn
- 220 gr. pumpkin
- 220 gr. of sweet potato
- 1 lemon
- 1 tablespoon of vegetable oil or butter
- 3 liters of water
- Cook the hen in a pot for about 30 minutes until it softens.
- You put the masses of pork and cook until they are done.
- Once the meat is done, the chicken is removed and cut into pieces.
- The broth is strained and put in a large pot.
- Put on the fire and add the corn, leaving it to cook for about 45 minutes.
- Enter the dishes (taro, pumpkin and sweet potato) cut into pieces of 3 or 4 centimeters until they soften.
- Add the banana and lemon juice.
- Cut the bacon into small tacos and brown in oil.
- Add chicken meat and masses of pork.
- Let it cook for 10 minutes and thicken the broth crushing 2 or 3 pieces of food.