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The Ajiaco is a soup, typical of the central region of Colombia. The dish consists of specific ingredients that possibly only can be found in this geographical zone of Colombia.
This project of making a migratory ajiaco is a proposal to use food as means of travelling the world, creating links between cultures. Under this premise we present a way of preparing the Colombian soup ajiaco without it’s specific ingredients, ergo we’ve made an alternative version of the soup. As instructions to prepare the alternative recipe we’ve made a musical video to the rhythms of “cumbia villera”, a musical genre that combines Colombian and Argentinean rhythms.
Our proposal is: If you want, you can prepare a migratory ajiaco according to our visual recipe, or you can create your own ajiaco with the ingredients that are available at your location. Then you send us photos of yourself with the dish as you prepared it. You can also send us a video (max. 3 minutes). In addition to the photos/video we also need you to send a description of the preparations, the name of the chef, your country, city and e-mail address.
The photos and videos will appear at an art exhibition concerning the migratory ajiaco project in Buenos Aires, Argentina, in the course of 2013.
Preparation and lyrics for the migratory ajiaco cumbia.
This is the cumbia of the migratory ajiaco, migratory, migratory
2 breasts of a chicken
2 pieces of corns, very sweet
4 cloves of garlic
4 black potatoes
4 white potatoes, because the Creole potato is not available here, it’s not available here.
Likewise with the herbs that are called guascas, that are not available here, not available here, instead of these we put some celery, 3 stalks of celery, and the celery well chopped.
Additionally we need:
1 little jar of capers
A bit of cream
And here it comes, the preparation.
We bring the chicken to boil with all the condiments, and when it’s ready, we take out the chicken, in this bouillon we put the potatoes, peeled and chopped, and garlic and the corn cut in slices.
With a bit of help you mash the potatoes, so the soup will get perfectly thick, and then you add some pieces of celery with some more potatoes that are cut in pieces to add some texture to the soup when serving.
And you stir it and you stir it, so it doesn’t get sticky.
At the time of serving you minch the chicken and you put it into the soup, with some of the cream on top and the capers as decoration of the dish, and the avocados you cut in slices and you serve separately.
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