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Region, city: Bogot, Cundinamarca.

Topic: Bogota's typical food

Principal idea: Ajiaco

Introduction

Ajiaco is a Ci!cas' in"ention #o #ere nourised !y $ma%amorra$ andpotatoes #it $aj&$, !ut #en paniards con(uered Colom!ia, tis soup adsome "ariations in #ic #ere included ingredients as cic)en and cream. *romtere, Ajiaco !egins to !e )no#n as today.

Ingredients

+ cic)en !reast

+ spring onions

+ - -/ litres of #ater

+ - litre of mil)

+ / !ay lea"es

+ - cic)en stoc) cu!e

+ ta!lespoons copped fres cilantro

+ -/ teaspoon ground cumin

+ 011 gr of red potatoes peeled and cut into s(uares

+ -1 small yello# potatoes peeled and cut into al"es

+ 2 corn in a co! #itout lea"es and cut in al"es

+ - cup of cream

+ *e# capers

+ 3uascas or you can use oregano

+ alt and pepper

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Preparation

-. - In a large pot pour te #ater and mil) and place de cic)en an onionsand set in medium eat

/. / Add te cic)en stoc) cu!e, !ay lea"es, cumin, salt and peppers. Add te corn on te co!, red potatoes and let coo) until tender

2. 2 Te add te potatoes and let to coo) until te soup gets tic)er0. 0 Ta)e te cic)en apart and sred !y and into medium si%ed pieces4. 4 Added a !unc of guascas 5or oregano6, and remo"e !efore ser"ing7. 7 Remo"e te pot from te eat and ser"e it ot

8en do people in te region eat tis plate9

sually it prepared for special occasions, as te "isit of a "ery dear family. Insome omes tis dis is cosen as Cristmas dinner or year end dinner.

8at drin)s go #ell #it tat plate9

It can !e ser"ed #it soda, !eer, $refajo$ or a ;ne #ine.