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| Valeria Ponte making her famous ajiaco |
Valeria Ponte's Ajiaco
by Molly O'Neill
Valeria Ponte’s mother left her Colombian homeland to raise her family in Venezuela. She brought with her this recipe for ajiaco, a traditional chicken and potato soup. Years later, Ponte immigrated to the United States with her mother’s recipe etched in her mind. Now a mother of two living in Northern California, she serves ajiaco to her children and tells them stories of their grandma, an actress and teacher. The soup is colorful and festive, Ponte says, the perfect comfort food. The ajiaco ritual –– each person adding sprinkles of their favorite garnishes –– turns a simple bowl of soup into a social experience.
1 large chicken, cut up, or 6 chicken breasts
6 cups water
2 ribs celery, diced
1 large onion, diced
1 pound russet potatoes, chopped into 3/4-inch pieces
2 pounds yellow Finn potatoes, chopped into 3/4-inch pieces
1 or 2 plantains or green bananas, peeled and cut in 3/4-inch pieces
1 medium manioc root, peeled and chopped in 3/4-inch pieces
1 tablespoon capers
2 bay leaves
2 large ears of corn, husks and silk removed, cut into 4 sections
Salt and pepper to taste
Slices of lime or lemon
3 medium tomatoes, diced
3 large avocados, peeled and diced
1 large sprig of cilantro, chopped
1 cup of yogurt or sour cream
1. Combine chicken, water, celery, onion, both potatoes, plantains or green bananas, manioc roots, capers, bay leaves, and corn in a stockpot and cook for one hour over medium heat.
2. When the vegetables are soft and the chicken is cooked through, remove the chicken and chop into small pieces. Discard fat and bones. Put back into pot, and let it rest for at least 30 minutes. Adjust seasonings.
3. Meanwhile, prepare the garnishes. Serve lime or lemon, tomatoes, avocados, cilantro, and yogurt or sour cream in separate bowls.
4. Serve the ajiaco in deep bowls, making sure that each portion has pieces of corn, plantain, manioc root, and plenty of chicken.
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