Monserrate

IMG_2761IMG_2736IMG_2743IMG_2760IMG_2742IMG_2746IMG_2735IMG_2763IMG_2741IMG_2755IMG_2753IMG_2751

Camera: Canon PowerShot SX710 HS

Location: Monserrate, Bogota, Colombia

Advertisements

Cuisine Spotlight – Ajiaco

 

IMG_2913-thumb-625xauto-113710
“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!

Return to Colombia

bilingueprogram
“Yes, there are quite a lot of us in our group of teaching fellows for Colombia Bilingue. Pretty cool.”

After my first experience of living and working in Colombia was cut short rather unceremoniously, I decided not to give up on volunteering here as an English teacher and worked hard over the past three and a half months to return to this beautiful and lively country. After going through visa, medical, flights, and other forms of tedious paperwork all over again, I remained committed to what brought me to Colombia in the first place; a chance to improve the English proficiency of my students and to inspire them to look at the world a bit differently than before.

I have arrived here again in early July to accept the role of ‘English Teaching Fellow’ with the Heart for Change program and Volunteers Colombia organizations with the additional support of the Colombian Ministry of Education. I was extremely excited to hear that I had been accepted to this program in mid-April of 2016. Since then, I’ve worked diligently to prepare myself for the responsibilities and duties expected of me during these next six months to a year.

I’m quite proud to be among 240 English Teaching fellows who have come from over 30 countries around the world to be apart of this mission. It’s truly inspiring to meet and see other teachers come from nations like Iceland, Iran, Kenya, Serbia, and elsewhere with the goal of making Colombia a bilingual nation. This effort to improve the English language proficiency level of Colombia’s students is a massive undertaking and a worldwide effort. I am glad to once again play a small role as an ESL teacher in making Colombia more proficient in the English language.

After arriving in Bogota, the capitol of Colombia, the other 240 fellows and I underwent a week of intensive teacher training in order to prepare us for the job that lies ahead. While the topics that we went over were mostly review for me given my past experiences, I was grateful for the refresher and was impressed by the job done by the UNICA (Institucion Universitaria Colombiano Americana) in helping prepare us for the program’s start.

Unfortunately, I wasn’t able to explore much of Colombia’s capitol city of Bogota but I was able to walk around and check out the historic district along with the Plaza de Bolivar. In addition, I was able to dance some Salsa, eat some delicious Ajiaco soup at La Puerta Falsa (highly recommend), and practice Spanish again with the locals. Hopefully, I will be able to return to Bogota soon because there is a lot to do there and it’s a bustling metropolis on the same level as New York City and Mexico City.

What someone would notice immediately about Bogota is the unpredictability of its’ climate and it’s weather patterns. It could be sunny and warm in the early afternoon, completely cloudy an hour later, and then rainy and cold in the evening. If a direct comparison can be made with a U.S. city, the weather of Bogota would most closely resemble Seattle for better or worse.

Bogota is tucked in close to the Andes which allows visitors an excellent view of nearby towering, green mountains that jut out beyond the modern array of skyscrapers and office buildings. Bogota, like other Colombian cities, are urban oasis’s surrounded by rivers, mountains, and tropical jungles. Thankfully, from what I have noticed, there is a healthy balance here between nature and civilization, which is lacking in other places.

After having finished the initial paperwork, received my certificate from UNICA, and flown on to Medellin where I’ll be working full-time as a co-teacher in a public school starting next week, I am happy to close a past chapter in my life and open up a new one which has a positive, optimistic outlook. The first six months of 2016 were tough for me personally but I’ve put the past behind me and am ready for what comes next.

I look forward to finishing the work that I started back in January 2016 here in Colombia and hope to do some good work for my new students for the next six months or more. It’s been a wild ride with ups and downs, but I’m happy to continue riding the rollercoaster and seeing where I end up. For now, I’m fortunate to be back here in Colombia and won’t let this second chance go to waste. Todos Por Un Nuevo Pais!