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Ajiaco

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 oz 85g Achiote oil

    2. 1 oz 28g Onion - diced (medium)

    3. 2 tablespoons 30ml Chopped garlic

    4. 1 teaspoon 5ml Cumin

    5. 1 teaspoon 5ml Coriander

    6. 1 teaspoon 5ml Yuca - peeled, diced (large)

    7. 1/2 cup 73g / 2.6oz Diced pumpkin

    8. 1 Russet potato - diced

    9. 1/2 Malanga

    10. 1/2 cup 73g / 2.6oz Diced buniato

    11. 1/2 cup 73g / 2.6oz Diced green plantain

    12. 1 Corn - cut 1/2" thick wheel

    13. 2 cups 292g / 10oz Diced wild mushrooms - (shiitake, Cremini, oyster)

    14. 1/4 cup 36g / 1 1/3oz Chopped parsley Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. Adjust if necessary. To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.

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