CFCA serves more than 22,000 sponsored children and elderly in Colombia. Many sponsored children in Bogota like to eat “ajiaco bogotano” soup with their families on special occasions such as Christmas, Easter or a birthday lunch.
Martha, member and leader of a CFCA mothers group in Bogota, Colombia, teaches us how to prepare “ajiaco bogotano,” a delicious and traditional chicken and potato soup. This soup can also be served with rice and a slice of delicious avocado!
- 3.5 pounds of chicken (quartered and skin removed)
- One-fourth of an onion, sliced lengthwise
- 1 white carrot
- 6 scallions (white portion only)
- 1 garlic clove, minced
- 4 quarts water (or a mixture of 3 quarts water and 1 quart milk for a richer taste)
- 4 ears of corn
- 2 pounds red bliss potatoes (peeled and sliced)
- 3 pounds russet potatoes (peeled and sliced)
- 2 pounds papa criolla* (Colombian yellow potatoes)
- 4 chicken bouillon cubes
- 1 packet (0.35 ounces) of dried guascas* (an herb used often in Colombian cooking. Other names are Galinsoga, quickweed or “Gallant Solider.”
- Salt and pepper to taste
- 1 bunch cilantro for garnishing
- Rice (optional)
- Avocado (optional)
- Chili sauce (optional)
- This item should be available in any Hispanic grocery store.
Add guascas 5 minutes before serving, and add the bouillon cubes as a final touch. Chili sauce may be added to the soup to increase flavor. The ears of corn are served whole and may be served with or without chili sauce.