Ajiaco Criollo


Meats and Poultry:

½ pound jerked beef
½ chicken
1 pound brisket
1 pound boneless pork
1 pound rib roast of pork
7 liters of water


2 corncobs
½ pound malanga
2 green plantains
1 pound cassava
1 pound sweet potatoes
½ pound white malanga
½ pound yam
2 ripe plantains
2 lemons


2 tablespoons lard
1 large onion
3 cloves of garlic
1 large pepper
1 can of tomato sauce
2 tablespoons salt (approx.)

Corn balls:

1 pound ground green corn
1 teaspoon salt
2 teaspoon milk
2 tablespoons lard
2 cloves of garlic

Cooking instructions: 

Chop the jerked beef in chunks and let it soak overnight. On the following morning drain it.

Put the soaked jerked beef and the half chicken chopped in half into a large pot. Let it boil for about an hour. Add the brisket, the boneless pork cut in pieces and the rib roast. Let it boil for approximately another hour. When the meats have been boiling for a while some of the fat must be taken out and the stock skimmed.

While the meats are being cooked make the sauce and peel the vegetables. When the meats are tender, add the vegetables in the order they appear on the ingredients list. At the same time add the sauce, so that everything is cooked at the same time. At the time of adding the ripe plantains also prepare the corn balls to put them in at the end.

Mix the ground corn with the salt, the milk and the lard in which two cloves of garlic have been sauted. Spoon this batter out. Drop the balls over the vegetables in the stock. Cover and let it simmer for approximately another hour. Don't stir it until the corn balls are thoroughly cooked.

To thicken the soup, mash two or three chunks of vegetables in some of the stock.