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Ajiaco cubain

Name: Ajiaco cubain
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: CU
Ingredients: 500 g beef shin or chuck, cut into chunks; 500 g pork shoulder, cut into chunks; 3 litres water; 2½ tsp salt; 2 corn cobs, cut into 3 pieces each; 300 g yuca (cassava), peeled and cut into chunks; 300 g malanga or taro, peeled and cut into chunks; 300 g sweet potato (boniato), peeled and cut into chunks; 300 g calabaza or butternut squash, peeled and cut into chunks; 1 green plantain, peeled and cut into chunks; 1 ripe plantain, peeled and cut into chunks; 3 tbsp olive oil; 1 onion, finely chopped; 1 green pepper, finely chopped; 4 garlic cloves, crushed; 1 tsp ground cumin; 150 g tomato passata (tomato sauce); 2 limes, juiced

30m

Prépa

120m

Cuisson

Portions

Moyen

Difficulté

Ragoût cubain de bœuf et de porc aux tubercules, maïs, courge et plantains, relevé d'un sofrito et de citron vert.

#cuban#stew#root-vegetables#beef#pork#corn#plantain

Portions

8portions

Ingrédients

Nutrition

calories520

protein30g

carbs60g

fat18g

fiber8g

Par portion

Étapes

Simmer the meats

Put the beef, pork, water and salt in a very large pot (at least 6 litres / 6 quarts). Bring to a boil over high heat, skim off the foam, then lower the heat and simmer, partly covered, for 1 hour.

500 g beef
500 g pork
3 litres water
2½ tsp salt

✅ C'est prêt quand : meat is almost tender and the foam has been skimmed off

⏱1:00:00

Add the slow-cooking vegetables

Add the corn, yuca, malanga and green plantain to the pot. Keep the broth gently simmering, partly covered, for 20 minutes.

2 corn cobs
300 g yuca
300 g malanga
1 green plantain

✅ C'est prêt quand : vegetables are starting to soften but still firm

⏱20:00

Add the soft vegetables

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Make the sofrito

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Finish the ajiaco

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Serve

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Simmer the meats

Put the beef, pork, water and salt in a very large pot (at least 6 litres / 6 quarts). Bring to a boil over high heat, skim off the foam, then lower the heat and simmer, partly covered, for 1 hour.

500 g beef
500 g pork
3 litres water
2½ tsp salt

✅ C'est prêt quand : meat is almost tender and the foam has been skimmed off

⏱1:00:00

Add the slow-cooking vegetables

Add the corn, yuca, malanga and green plantain to the pot. Keep the broth gently simmering, partly covered, for 20 minutes.

2 corn cobs
300 g yuca
300 g malanga
1 green plantain

✅ C'est prêt quand : vegetables are starting to soften but still firm

⏱20:00

Add the soft vegetables

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Make the sofrito

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Finish the ajiaco

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Serve

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History & Culture

The Story Behind the Dish

📍 Rural Cuba📅 Taíno roots, colonial form🍲 CU

Ajiaco is often called Cuba's oldest dish. Its roots go back to the Taíno, who stewed root vegetables in a pot with ají chillies; the Spanish added meats, and Africans brought new vegetables and cooking traditions.

The Cuban writer Fernando Ortiz famously used ajiaco as a symbol of Cuban identity: a pot where many different ingredients from many cultures simmer together into something new.