[Colombia] – Esperanza's recipe for ajiaco

This month, it's the brilliant Esperanza who took part in theUrsino questionnaire.

Tell us about a traditional recipe that is close to your heart.

Who prepared this dish? How was it passed down to you?

What does this dish remind you of? Do you have any special memories or stories associated with it?

Esperanza as a child

How and when is this dish usually eaten?

It's a festive dish. It's eaten with avocado, cream, capers, and rice. Some people put the rice in the ajiaco, but I prefer to serve it on the side.

The tradition is to then serve maracuya (passion fruit) mousse for dessert, accompanied by carob cream (juice from the carob tree mixed with milk). And if some people don't like maracuya mousse, you can also make carob mousse. 

Alcoholic beverages are rarely consumed with ajiaco.
Perhaps refajo was once consumed? It was an aperitif made up of half beer and half "soda colombiana," but it has fallen out of favor.
And then there was also mistela, herbs macerated in molasses and then mixed with aguardiente (brandy), which was prepared for Saint John's Day. Even children drank it! It originated in Huila.

Are there any rituals associated with eating this dish?

Not really... We serve the ingredients separately and everyone puts what they want on their plate. However, we do use a special utensil called a pincho for the corn , which we stick into the corn cob to make it easier to eat. Then we eat the rest of the dish with a tablespoon and a fork.

Are there any other traditional dishes that you are keen to pass on to your loved ones?

Esperanza and her family

What do you associate with cooking and mealtimes?

For me, it representsthe sweet and tender childhood I had. Always talking about cooking, eating, las onces (snack time)... I remember las onces well! It was the moment at 5 p.m. when everyone got together. Everyone knew about "Rita'slas onces " (her mother's afternoon snack). It was a moment of sharing and generosity.

On Sundays, the house was always full. Sometimes there were 20 or 30 people! We always had guests.
That's why I am the way I am, why I love to entertain and share, to trust everyone, with a smile!

1. Boil the chicken breast with the murillo meat, peeled and sliced potatoes, onions, garlic, cilantro, and celery (all thoroughly washed) for 45 minutes to 1 hour.

2. Remove the vegetables when they are cooked (these ingredients are only used to give the soup flavor and form the basis for making broth).

3. Boil the sliced corn with the "sabaneras" potatoes, also peeled and sliced.
When they are cooked, add the "pastusas" and "criollas." Allow to thicken well.

4. Finally, add the guascas just before serving.

5. Serve piping hot with the shredded chicken in a serving dish. Everyone can help themselves to a bowl and add crème fraîche, avocado, and capers to taste.

Bonus

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