Ajiaco

The exact origin of this dish has been debated by scholars. In the Cuban city of Camagüey, the San Juan festival begins with the making and serving of ajiaco. 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. ==Preparation==

, Colombia Colombia 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 guasca or guascas, and in the U.S., where it is considered a weed, as gallant soldier. It can be garnished with capers, avocado slices, pieces of corn on the cob, or cream. Cuba In Cuba, ajiaco is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. Peru 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. Chile In Chile, ajiaco is a food of northern origin, it contains beef, onion, carrot and paprika, garlic and colored chili, potatoes and seasonings, powdered rib broth and coriander/parsley. ==See also==