Ajiaco Santafereño

Ajiaco santafereño, also called ajiaco bogotano, is a chicken soup associated with Bogotá. It combines maize, several kinds of potato and guascas, an herb that gives the broth its characteristic flavour. Erica Dinho’s recipe uses white and red potatoes alongside papa criolla. Cream and capers are offered separately for serving.^[1]

Dinho cooks the chicken and maize with garlic, coriander and spring onion, then removes the chicken while the potatoes and guascas cook in the broth. Shredded chicken is returned near the end. She serves the soup with avocado on the side. Clay cooking pots are used in Colombia, though her recipe can also be prepared in an ordinary large pot.^[1]