Ajiaco Cubano: A Hearty Cuban Stew
Ajiaco Cubano is a traditional Cuban stew that captures the heart and soul of Cuban cuisine through its rich blend of indigenous root vegetables and succulent meats. This dish is celebrated not only for its delicious flavors but also for its cultural significance, representing the diverse ancestry and culinary traditions of the Cuban people. With roots tracing back to Amerindian, Spanish, African, and Chinese influences, every spoonful offers a taste of history, melding sweet, savory, and earthy notes into a harmonious broth. The dish is traditionally enjoyed on Saturdays, creating a sense of community as families gather around the table to savor a meal that nourishes both body and spirit. Pair this satisfying stew with freshly baked Cuban bread or a crusty baguette, and add some freshly sliced fruits for a delightful finish to your meal. Ajiaco Cubano is not just food; it is a celebration of culture, diversity, and heartfelt connection.
N/A
Servings
N/A
Calories
27
Ingredients
Ingredients
Water
5 quarts (in large stockpot)
Beef jerky (tasajo)
1/2 lb (cut into large pieces)
Flank steak
1 lb (cubed)
Pork spareribs
1 lb (separated)
Chicken pieces
1 1/2 lbs (cut into serving pieces)
Corn
2 ears (cut into fourths)
Yellow taro root (malanga)
1 lb (peeled and cut into chunks)
Yucca root (cassava)
1 lb (cut into chunks)
Sweet potato (boniato)
1 lb (peeled and cut into chunks)
Fresh pumpkin (calabaza)
1 lb (peeled and cut into chunks)
White taro root (name)
1/2 lb (peeled and cut into chunks)
Grey taro root (guaqui)
1/2 lb (peeled and cut into chunks)
Ripe plantains
2 (peeled and cut into chunks)
Fresh limes or sour oranges
2 (for soaking green plantains)
Salt
to taste
Fresh coarse ground black pepper
to taste
Olive oil
2 tablespoons
Onion
1 (chopped)
Scallions
5 (sliced into 2-inch pieces)
Garlic cloves
2 (minced)
Green pepper
1 (sliced into 1/2-inch strips)
Tomato puree
1 cup
Oregano
1-2 teaspoons
Cumin
1/4-1/2 teaspoon
Salt
1-2 teaspoons (to taste)
Fresh ground black pepper
to taste
Whole bay leaf
1-2
Instructions
1
Prepare the beef jerky a day before by cutting it into large pieces and soaking it in enough water to cover. Leave it overnight.
2
In a large stockpot, drain the soaked beef jerky and add it back to the pot along with 5 quarts of water and the chicken pieces. Bring to a boil and let it cook for one hour.
3
Next, incorporate the cubed flank steak and pork spareribs into the pot. Continue to boil the mixture for an additional hour.
4
Once the meats are tender, remove any fat or froth that rises to the top of the pot.
5
While the meats are cooking, prepare the sofrito. In a sauté pan, combine the chopped onion, scallions, garlic, and green pepper. Sauté for about 20 minutes until the vegetables are soft. Then, add the tomato puree, oregano, cumin, salt, and black pepper, and simmer for another 5 minutes. Set aside and discard bay leaves before adding to the stew.
6
Peel and chop the root vegetables ('viandas'). When the meats are tender, add these vegetables (except for ripe plantains and pumpkin) to the pot and cook for about one hour.
7
After that hour, introduce the prepared sofrito to the stew and allow it to simmer for an additional 20-30 minutes.
8
Finally, add the ripe plantains and pumpkin, cooking for another 30 minutes or until the pumpkin and plantains are tender to your liking.
9
Taste the stew for seasoning and adjust to your desire. If the broth is too thin, mash some of the viandas and stir it back into the pot to thicken.
10
Serve hot in generous portions in deep soup bowls, allowing guests to add freshly squeezed lime juice to their taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Ajiaco Cubano?
Ajiaco Cubano is a traditional Cuban stew that captures the heart and soul of Cuban cuisine through a rich blend of indigenous root vegetables and succulent meats.
What cultures influenced Ajiaco Cubano?
The dish has roots tracing back to Amerindian, Spanish, African, and Chinese influences.
When is Ajiaco Cubano traditionally served?
The dish is traditionally enjoyed on Saturdays, serving as a way for families to gather and celebrate community.
What meats are used in this hearty stew?
This recipe uses beef jerky (tasajo), flank steak, pork spareribs, and chicken pieces.
How should I prepare the beef jerky?
Cut the beef jerky into large pieces and soak it in enough water to cover overnight before cooking.
What kind of root vegetables are included?
The recipe includes corn, yellow taro root (malanga), yucca root (cassava), sweet potato (boniato), white taro root (name), and grey taro root (guaqui).
What are 'viandas' in Cuban cooking?
Viandas refers to the variety of root vegetables used in the stew, such as yucca, malanga, and sweet potato.
How much water is needed for the broth?
The recipe requires 5 quarts of water in a large stockpot.
How long should the beef jerky and chicken boil?
They should be brought to a boil and allowed to cook for one hour.
When do I add the flank steak and pork spareribs?
Incorporate the cubed flank steak and pork spareribs after the initial hour of boiling the jerky and chicken.
What should I do if fat or froth rises to the top of the pot?
Once the meats are tender, you should remove any fat or froth that rises to the top.
What is the first step in making the sofrito?
Sauté chopped onion, scallions, garlic, and green pepper in a pan for about 20 minutes until soft.
What seasonings go into the sofrito?
Add tomato puree, oregano, cumin, salt, and black pepper to the sautéed vegetables.
What should I do with the bay leaves?
The bay leaves should be simmered in the sofrito and then discarded before adding the mixture to the stew.
When are most root vegetables added to the pot?
Add most root vegetables once the meats are tender and cook them for about one hour.
Why are pumpkin and ripe plantains added later?
They are added in the final 30 minutes of cooking to ensure they become tender without overcooking.
How long does the sofrito simmer in the main pot?
Allow the sofrito to simmer with the meat and vegetables for an additional 20-30 minutes.
How can I thicken the stew broth?
If the broth is too thin, mash some of the viandas and stir them back into the pot to create a thicker consistency.
What are the suggested side dishes for Ajiaco Cubano?
It is recommended to pair the stew with freshly baked Cuban bread or a crusty baguette.
How is the stew garnished at the table?
Guests can add freshly squeezed lime juice or sour orange juice to their individual portions to taste.
What type of pumpkin is used in this recipe?
The recipe calls for fresh pumpkin, also known as calabaza.
How many ears of corn are required?
Two ears of corn, cut into fourths, are used in the stew.
What is the preparation for the green pepper in the sofrito?
The green pepper should be sliced into 1/2-inch strips.
How many garlic cloves are needed?
Two minced garlic cloves are used to flavor the sofrito.
Is olive oil used in this recipe?
Yes, two tablespoons of olive oil are used to sauté the sofrito vegetables.
What is the flavor profile of Ajiaco Cubano?
It offers a harmonious blend of sweet, savory, and earthy notes.
What is 'boniato'?
Boniato is a type of sweet potato used as one of the root vegetables in the stew.
How should the chicken be prepared?
The chicken should be cut into serving pieces before being added to the pot.
What is the function of the scallions in the recipe?
Five scallions, sliced into 2-inch pieces, are used to build the flavor base in the sofrito.
How should the ripe plantains be prepared?
The two ripe plantains should be peeled and cut into chunks before being added near the end of the cooking process.