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Ajiaco
by Ramona V. Abella

This is a very old-fashioned stew-like dish, incredibly tasty and nutritious which features several of the most typical root vegetables used in traditional Cuban cuisine. This dish is so hearty that it can be served as the only dish in a meal, especially if it is served for lunch. It is so simple and easy to make, you must try it!

Servings: 10 - 12

Ingredients:

• 4 large potatoes, cut into fourths
• 1 large ñame, cut into medium pieces
• 4 corn on the cob, cut in halfs
• 1 small calabaza, cut into medium pieces
• 4 malangas, cut into fourths lengthwise
• 4 medium boniatos, cut into medium pieces
• 2 medium yucas, cut into 1" chunks
• 1 lb beef (flank or round beef for stewing, cut in 1" chunks)
• 2 Tbs vegetable oil for braising the beef
• 2 garlic cloves, peeled and crushed
• ½ tsp salt or to your taste
• 2 to 4 cups of water

Method:
Season the beef with salt and generously with garlic powder. Peel and cut all the vegetables. Braise the beef with cloves of garlic in a large pot; then add water and cook for 10 to 15min.
Add all the other ingredients, add the rest of the water, cover, and simmer slowly over medium-low heat for 20 to 30 minutes, or until beef is tender. Serve with fresh lime wedges in deep soup bowls.

Tip:
You can use a pressure cooker and cut the cooking time almost by half. Just put the lid on the cooker after you have braised the beef and added all the ingredients. Cook for 15 minutes after the cooker's pressure valve begins to whistle and rock. Use 1st quality round or flank beef.
Crusty Cuban Casabe flat bread is the ideal partner for this dish. Dip it in the stew to soften it as you enjoy this heartiest of meals. Enjoy!

Ms. Ramona V. Abella's website: The Cuban Food Fairy