Ajiaco Cubano (Cuban Meat and Root Vegetable Stew)
Local name: Ajiaco cubano
In short: A Cuban stew of beef, pork, corn and root vegetables such as yuca, malanga and boniato, thickened by the starches and brightened with lime. It takes about 2 h 40 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 2 h
- Total
- 2 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 590 kcal
Ajiaco is a Cuban stew often called the national stew, built from several meats and a whole market stall of vegetables. Beef and pork simmer into a broth, then corn, yuca, malanga, boniato, green plantain and calabaza squash join the pot in stages, and the starchy roots cook down to thicken it. A sofrito of garlic, onion and cumin goes in near the end, and lime juice is squeezed over each bowl. It is a long, slow pot for weekends and gatherings.
Instructions
- Put the beef, pork, water, salt and bay leaves in a large pot. Bring to a boil, skim off the foam, then simmer partly covered for 1 hour.
- Add the corn, yuca and malanga and simmer for 25 minutes.
- Add the boniato and green plantains and simmer for 15 minutes more.
- Meanwhile, heat the oil in a skillet over medium heat and cook the onion and pepper for 6 minutes. Add the garlic, cumin and oregano and cook for 1 minute.
- Stir the sofrito into the stew along with the calabaza and ripe plantain. Simmer for 15 minutes, mashing a few pieces of root against the side of the pot to thicken the broth, until the meat is very tender.
- Remove the bay leaves, stir in the lime juice and taste for salt. Ladle into bowls and serve with lime wedges.
Tips
- Malanga and boniato are sold in Latin and Caribbean markets. Taro or potato can replace malanga, and regular sweet potato can replace boniato.
- Ajiaco thickens as it sits, so thin it with hot water when reheating. It tastes even better the next day.
Questions and answers
What is in a Cuban ajiaco?
Several meats, often beef, pork and dried beef, with corn and root vegetables such as yuca, malanga, boniato, plantain and calabaza squash. It is seasoned with garlic, cumin and lime.
Can I freeze ajiaco?
Yes, for up to 3 months, though the root vegetables soften further after thawing. Freeze it without the lime juice and add the juice when reheating.
Is Cuban ajiaco the same as Colombian ajiaco?
No. They share a name and a love of root vegetables, but Colombian ajiaco is a chicken and potato soup flavored with guascas, while Cuban ajiaco is a stew of several meats and tropical roots.
How long does it take to make Ajiaco Cubano (Cuban Meat and Root Vegetable Stew)?
About 2 h 40 min in total: 40 min of preparation and 2 h of cooking.
How many calories are in Ajiaco Cubano (Cuban Meat and Root Vegetable Stew)?
About 590 kcal per serving, with 32 g of protein, 74 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 74 g |
| Fat | 19 g |
| Fiber | 9 g |
| Sugar | 12 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
