Ajiaco

Traditional Meat and Vegetable Stew

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Preparation info

  • Serves

    12

    • Difficulty

      Medium

Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Ajiaco is a dish with deep roots in Cuban history. Its origins can be traced back to the Ciboney and Taino people who inhabited the island before the arrival of the Spanish in the late fifteenth century. These Native Americans were fishermen, farmers, and hunters. Among the crops that they grew in mounded beds called conucos were yuca (cassava), maíz (corn), boniato (white sweet potato), calabaza (West Indian pumpkin), and ajies (hot chiles).

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