Ajiaco

Ajiaco is one of the city's most representative dishes in Bogotá, Colombia

Ajiaco (Spanish pronunciation: ) is a soup common to [1] Colombia.[2]

In the Colombian capital of Bogotá, ajiaco is a popular dish typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb, commonly referred to in Colombia as guascas.[3][4] In Cuba, ajiaco is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas.[5][1]

The exact origin of this dish has been debated by scholars.[1] In his book Lexicografia Antillana, former president of Cuba Alfredo Zayas y Alfonso stated that the word "ajiaco" derived from "aji", the native Taíno word for "hot pepper."[6] Cuban ethnologist Fernando Ortiz stated that ajiaco was a meal typical of the Taíno, and was an appropriate metaphor for Cuba being a melting pot.[6] In the Cuban city of Camagüey, the San Juan festival begins with the making and serving of ajiaco.[7] La Calle magazine of Cuba stated that the inhabitants of the village of Santa María de Puerto del Príncipe began the tradition of making ajiaco using their own cooking ingredients, donations from passersby, surplus from farmers, and surplus slave provisions.[7] Ajiaco is believed to have become popular in Cuba during the 16th century, particularly among rural Cubans, although it was occasionally enjoyed by the upper class.[8]

In Peru, ajiaco is a quite different dish of potatoes cooked with garlic, a mix of dried yellow and red chilies (aji mirasol and aji panca), hierba buena, and huacatay, generally accompanied by rice and stewed chicken or rabbit.

See also

References

  1. ^ a b c "Cuban Ajiaco Recipe". Tasteofcuba.com. Retrieved 2014-06-03. 
  2. ^ http://www.nytimes.com/2011/11/02/dining/from-colombia-the-ultimate-one-pot-meal-a-good-appetite.html?_r=0
  3. ^ "Ajiaco Bogotano (Colombian Chicken and Potato Soup)". Mycolombianrecipes.com. 2009-03-19. Retrieved 2014-06-03. 
  4. ^ [2]
  5. ^ Garth, Hanna. 2013 Food and Identity in the Caribbean. Bloomsbury Press.
  6. ^ a b "Ajiaco cobrero" (in Spanish). Ecured.cu. Retrieved 2014-06-03. 
  7. ^ a b "El ajiaco de Camagüey". Lacalle.cu. 2013-06-25. Retrieved 2014-06-03. 
  8. ^ http://www.cubanow.net/articles/emblematic-dish-ajiaco
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.