Ajiaco

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 3 ounces achiote oil
  • 1 medium onion, diced
  • 2 tablespoons chopped garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 large yuca, peeled, diced
  • 1/2 cup diced pumpkin
  • 1 russet potato, diced
  • 1/2 malanga
  • 1/2 cup diced buniato
  • 1/2 cup green plantain, diced
  • 1 ear corn cut in wheels 1/2 inch thick
  • 2 cups wild mushrooms, diced (shiitake, crimini, oyster)
  • 1/4 cup chopped parsley
  • Salt and pepper
Directions
  • In a large skillet, heat oil over medium high heat. Saute onion, garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes.

  • Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock. Cook for 15 minutes until vegetables are tender. Check seasoning and adjust if necessary.

  • To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.


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