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Camera: Canon PowerShot SX710 HS

Location: Medellin, Antioquia, Colombia

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Cuisine Spotlight – Ajiaco

 

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“Are you hungry yet?” “I am.”

A delicious yet underrated popular dish here in Colombia that is hearty, tasty, and has a lot of flavor to it is one you may not be familiar with unless you come to the country to experience it firsthand. You may be able to experience this food outside of Colombia but you have to go to the source of where it’s made to perfection in order to get the most out of the dish. While not as hyped up as ‘Bandeja Paisa’ or ‘Sancocho’, Aijaco is just as delicious if not more so and is pretty easy to make if you can collect all of the necessary ingredients.

Ajiaco is a popular food dish not only just in Colombia but different versions of it can also be found in the countries of Peru and Cuba. Ajiaco has been around since the 16th century but it is unsure as to which country the food originated in first as to whether it was Colombia, Peru, or Cuba.

When it comes to Colombia, Ajiaco is most popular in the capital city of Bogota where it is made mainly with big pieces of chicken breasts that have been sliced up, fresh corn ears that have been cut into smaller pieces, scallions, minced garlic, chopped cilantro, three different types of potatoes such as red potatoes, white potatoes, and Andean potatoes (papa criolla). In order to complete this recipe for ‘Ajiaco Bogatano’, you’re going to need to add some guasca, which are dehydrated herbs as well as capers and heavy milk cream to top it all off.

Some people also like to add white rice to their Ajiaco dish in Colombia as well as some avocado that you can mix in with the rest of the ingredients. In order to get some more flavors out of this dish, you may want to add some salt and pepper to add to the taste. With all of the necessary ingredients to this recipe being added and mixed together, you will need to use a big pot to cook it all in. Ajiaco, Colombian style, will take a couple of hours to prepare, cook, and serve to you and your guests but the end results are delicious. When it comes to Ajiaco, it could be the only meal you have in a day and still come away from eating it feeling full and satisfied.

There is so much to the Colombian version of Ajiaco that it easily one of my favorite dishes to have here. It’s got vegetables, meat, and grains all loaded into one big bowl of deliciousness and if you make enough of it, you’re likely to have seconds and even thirds if you’re lucky. Like many other popular dishes from Colombia, Ajiaco is a great food to share with your friends and your family. It’s the kind of dish that you can serve to five, ten or more people depending on how big of a pot you want to use and how many hours you have free to cook all of the ingredients together.

Ajiaco can be an ideal dish that you can serve at a wedding, a birthday party, a family gathering of some kind, or for celebrating a religious ceremony. Have patience though because Ajiaco takes a while to get ready and serve to your guests. Because it’s got chicken, corn, rice, avocado, potatoes, there’s not much that you won’t like in your Ajiaco serving when it’s finally ready to eat. If you’re feeling a little down in the dumps or are feeling sick, I believe that Ajiaco would be a good way to start to make you feel better and improve your mood.

‘Ajiaco bogotano’ is not the only version of Ajiaco out there in Latin America as there are variations on this popular dish that are available in Peru and in Cuba. When it comes to Peru, Ajiaco is a dish mainly of different kinds of potatoes along with garlic, a mix of yellow and red chilis, yerbabuena, huacatay, that is accompanied with rice on the side and a choice of meat that is either chicken or rabbit stew.

Similar to Ajiaco from Colombia, you can add and mix together as many of the ingredients as you want when it comes to Peruvian form of Ajiaco in order to get the most taste and flavor out of the dish. The Cuban Ajiaco is also distinctly unique from the Peruvian and Colombian versions in its’ own rights. In Cuba, Ajiaco is much more of a stew, which is made up of a lot of different meats such as chicken, beef, pork, rather than just one or two kinds and many vegetables like carrots, onions, scallions, rice, potatoes, tubers, and starchy roots. ‘Viandas’ are also a unique aspect of Cuban Ajiaco that adds a lot to the dish.

As to the origin of Ajiaco as mentioned earlier, it is still debated by different scholars on the subject. It is estimated that the food dish originated with the indigenous tribe of Taino who inhabited parts of the Caribbean including modern-day Cuba. The word ‘Aji’ in Ajiaco is said to have originated from the Taino tribe’s language and the meaning of ‘Aji’ in their language is ‘hot pepper.’

It is believed that Ajiaco first originated in Cuba due to the fact that it is quite a diverse dish of different ingredients reflecting how Cuba was a melting pot of indigenous, African, and European cultures mixed together. Ajiaco has been served in Cuba since the 16th century, which is longer than the food’s origin in both Colombia and Peru. From the city of Havana to the village of Camaguey, the tradition of making Ajiaco was born and continues to thrive today. Farmers, slaves, traders, and regular people would exchange and buy ingredients from each other in order to put their own mark on this popular food dish over the centuries.

Regardless if its’ Cuban, Colombian, Peruvian or just homemade from scratch, Ajiaco is a delicious food dish that has a variety and a flavor that is hard to beat. It doesn’t matter what social status you have or what your cultural background is, Ajiaco is a dish that is deeply loved in Latin America and around the world. If you are curious about trying it out, there are many recipes available on the Internet depending on which kind of Ajiaco you would like to try out.

If you come to any of the countries where Ajiaco is popular and has a known history, I promise you won’t be disappointed when you eat it. Just remember to have an empty stomach when you dig in to eat because you’re going to need extra room for this plentiful and fulfilling dish of goodness. Buen Provecho!

The Blog Turns One

This week officially marks a year of my blog’s existence and I have to say that it’s been a rewarding and fulfilling experience overall. It started over seventy-five posts ago with my first look into the increasing presence of smartphones in today’s society with “Smartphones: Man’s New Best Friend?” and has continued up through this September with pictures during my recent trip to Guatepe, Antioquia, Colombia.

Over the past year, I’ve learned a lot about the writing process especially when it comes to topics like travel and self-development. While my writing and photography skills are still a work in progress, I believe that I am a better writer and photographer than I was a year ago. I have put a lot of time and effort into this blog over the past year and I am thankful to all of the readers, friends, and family who have supported it by reading the articles, leaving comments, and giving me constructive feedback.

I’ve been through some big life changes with moving home and then back to Colombia recently. This blog has changed to become more travel and culture focused since that’s where I am right now in my life but I hope to continue writing about self-development and even ESL topics. I’m quite proud of the work that has gone into this blog and hope that you as the reader have learned a lot or gained something from my writings. So far, I have had a couple of thousand unique visitors from many different countries along with thousands of individual views and that’s very exciting to see.

As this blog enters year two, I am hoping to invest more time and money into the layout and formatting as well as creating more content for the reader. The first year has been very rewarding for me and I hope to continue developing this blog and expanding the readership. As a writer who enjoys hearing constructive comments, feedback, and criticism, I hope that you will leave a comment telling me your thoughts and suggestions about the blog. I am open to any advice as long as its’ respectful and within reason. I will continue to have eight to ten posts per month in 2017 and will highlight more of my experiences of living, working in Colombia as well as some upcoming travels to different parts of South America.

If you’re new to this blog and don’t know much about me or my writings, I have organized an archives section which has the location of all seventy-five of my posts which have occurred in the past year. I also have a ‘Best Of’ Articles page where I highlight the ten blog posts that I like the most when it comes to culture, lifestyle, traveling, music/movies/books, and personal development. You can find the individual links to these ten top posts here: https://benjweinberg.com/best-of-articles/.

I am now one year into my blogging hobby and I am happy with the results so far. I hope that this website will continue to grow in terms of audience and expand in terms of its’ content. I want to say thank you to all the readers and supports of benjweinberg.com and I look forward to keeping in touch with you throughout the rest of the year and into 2017. Please feel free to leave a comment on this particular post if you would like to share your thoughts or express your opinion about the blog so far and where you might like to see it go in the next year. Cheers to the future and here’s hoping to a great 2nd year of this blog!