1. Wow, Amanda. This looks delicious, so comforting, packed with different flavors, textures and spices. And your last picture with the snowy landscape is really beautiful. I had to Google yucca, as I knew it was a beautiful white flower, but had no idea you could eat the root. I might have seen it at the market, but I’m not sure. I was surprised with your addition of capers, which I love, it is a common ingredient in South American cuisines?

    • Thanks, Darya. I hadn’t seen capers before in a soup, but in this one, it’s common! The lake is outside my brother’s house. As for yucca, some countries call it cassava and it’s so good! It’s brown and waxy on the outside, but white on the inside. I’m actually eating it fried as I’m typing to you, like potato chips. SO. Good. This is a dish worth making…or when you come to NY I’ll make it for you!

      • Oh, ok! Cassava in French is manioc, and that I know can be found in African and Asian food stores! I bet they are really good for you on top of being delicious!

  2. I just had this when I was in Bogota! Truly a classic comfort food. I love the updates you made to it! Plantains are so wonderful and I imagine they lend a certain sweetness to the soup as well.

    • Oh I’m so jealous. I want to go to Bogota so badly! The plantains add a hint of sweetness, but not too much if you use the greener ones. So glad you got to have this in its natural state!

  3. It’s a perfected recipe. Love how you added capers and your “aji” is another bit of perfection too. This sounds a bit like a soup I make. I call it “spicy chicken soup”. I tend to put some heat on it so it is quite different in that way. If you have a moment and would like to take a look I would love to hear your feedback (I cherish it greatly). I can send you the link to it. xx

  4. This is a very interesting post, Amanda. I am not familiar with this soup but I really enjoyed reading about how you make it. I am not sure I could duplicate the ingredients, not having access to Latina markets as you do in NYC. Question-how do you eat the corn on the cob – pick it up , take a few bites and put it back in the soup? Very hardy and perfect dinner for these cold days.

    • Thanks, Jovina. Yes you eat the corn exactly that way. It gets really soft and wonderful. The soup is an experience. I don’t know why I’d never attempted it before, probably because I felt it wasn’t my territory, but this was a special request. If you’re ever in NYC, I’ll make it for you!

  5. Fig & Quince

    Beautiful writing and recipe and food. I’m not at all familiar with this soup, although it looks utterly delicious (and such varied and surprising ingredients) and I’m entirely willing to adopt ajiaco as a cure-all answer as well. Loved the choreography allusion!

  6. For once I’m glad I’m that nosy as I’ve just read your response to Darya. My local store sells cassava and earlier, whilst shopping, I picked one up wondering what on earth I could do with it. I guess the dudhi experience recently has dulled my adventurous streak! Well, now I know to buy it! Seriously, avocado in soup? We’ll see…

    • Haha! You can do so much with cassava and i totally had the same reaction to avocado in soup, but I had it in Peru too and clearly they do it in Colombia. If they can do it, I can do it. In the east indies they make bread out of cassava. I want to see a cassava post from you!

  7. Wow – amazing. Have never come across a recipe like this before – I’m not very familiar with Colombian food – it’s one of those cuisines that hasn’t really taken off over here in the UK. Love the idea of this, especially with the avocado!

    • Thanks for dropping by. Yes, I think the States, because of our location has, a unique infiltration of Latin cuisine and we’re all the luckier for it.

Leave a Reply