Ajiaco
Ajiaco is an iconic sub and pride of Colombian cuisine that is now served completely plant-based! This dish combines three types of potatoes, slowly cooked until the sauce becomes naturally thick, plus sweet corn, the distinctive aroma of guasca herb, and a soft spice seasoning. Without using chicken or other animal products, this sub still provides a legendary warm, savory and comfortable taste, served with avocado and vegetable cream. For perfect deliciousness!
Shared by Cea
Time
60 min
Serves
3
Difficulty
medium
🛒 Ingredients
- Two Criolla potatoes (small potatoes that soften quickly), cut in half
- Two sabanera potatoes (medium potatoes) cut into large cubes
- Two pastusa potatoes (large floury potatoes), cut lengthwise
- 2 cobs of sweet corn, cut into 3 to 4 pieces
- One bunch of guasca leaves (can be replaced with a mixture of celery and basil if difficult to find)
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- One tablespoon of olive oil or vegetable oil
- 700 to 800ml savory vegetable stock
- Salt, black pepper and cumin powder to taste
- Avocado slices
- Vegetable cooking cream or vegetable mayonnaise
- Caper sauce (optional)
👩🍳 Instructions
- 1
Saute the spices: heat oil in a large pan, saute the onions and garlic until fragrant and wilted.
- 2
Cook the potatoes: Add all the potatoes and stir well. Pour in the vegetable stock until they're covered, bring to a boil, then reduce the heat. Cook for 25 minutes until the potatoes start to soften and the sauce thickens.
- 3
Add the corn and herbs: add the corn chunks and some of the guasca leaves, cook for another 15 to 20 minutes until the potatoes are partially broken down and the sauce is really thick.
- 4
Adjust the taste: add salt and spices to taste, add the remaining guasca leaves just before turning off the heat to keep the aroma fresh.
- 5
Serve: Pour into bowls and serve warm with sliced avocado, vegetable cream, and other toppings! Enjoy this iconic Colombian soup!