Ajiaco . Traditional dish of the gastronomy of Cuba and other central countries , South America and the Caribbean that usually includes broth with meat, fruits, chopped tubers and spices.
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- 1 Origin
- 2 Tradition
- 3 Ingredients
- 4 Ways of Elaboration
- 5 Sources
Why this food was so named is not a very clear question, since in its true origin the word comes from South America. In Peru they call ajíaco a stew or sauce made from chili, to which potatoes are added.
Several Cuban localities claim ajíaco as an indigenous dish , including Camagüey , but what is certain is that its process is well known among the natives here, who still continue to taste it on certain dates even today.
A proven originality is its accompaniment with casabe, a kind of cassava cake , made locally from the aborigines , and which spread among the Spanish colonists, who for lack of bread, had to consume it, especially in the expeditionary ships that followed the conquest of America .
Its tradition dates back to the colonial era, and especially to the current festivities of San Juan , which even today begin on June 24 with the tasty collective cauldron in most of the blocks, which the neighbors enrich with contributions from their own homes.
But in remote times, the date coincided with the time when the wealthy landowners herded their cattle towards the city of Port-au-Prince, in order to make purchases and sales, or to ship them to other points of the country, through the ports of La Guanaja and Nuevitas .
At that time the Villa was happy, they organized festivals and trails, and the inhabitants adorned some places with cane brava, palm leaves and colored flags. Typical corners were Plazoleta de Bedoya, Plaza de Habana and others.
On June 24, in these places, clay pots were placed or a circle was drawn on the ground, where the neighbors deposited meat or vegetables to celebrate a collective meal, just as the cattle workers did in those places where they used to concentrate.
At a certain time, everyone who contributed something participated in the sopo, accompanying them with aguardiente or fruit wine, which they called chinguirito, a Mexican voice that means little drink.
This bouillon ajiaco -voice denominated indigenous -, consisting of meat of different types, tasajos, pieces of bananas, cassava, squash, taro, sweet corn, yams, water, Creole, salt and sweet sauce. Loaded with lemon juice and chili, it is eaten with casabe ; its use became so general in Cuba that any scrambled food of many different things was metaphorically called that.
Ways of Elaboration
In Cuba and Chile they are made in a very similar way, with various types of meat, salted or not, and various meats. The recipe with its variants passed to Spain and enriched a similar soup that they call rotten pot there, but the viands that take part in it are different, although in essence it is the same.
For twelve hours the beef steak is soaked and the meats are cut into pieces of three to four centimeters, to be placed in a container with water and lemon. The steak is cooked in water for an hour and a half, then cut it into pieces of one and a half centimeters. the broth to the fire is added the corn that must boil for an hour, to then add the yam, the taro, the sweet potato, the yucca and the green plantain , leaving last the plantain, the squash and the creole sauce. Then everything together should cook for fifteen minutes.