Ajiaco

Method

Heat olive oil in a large heavy-bottomed pot and sear the beef and chicken pieces until browned on all sides, approximately 8 minutes. Add the crushed garlic and cumin seeds, stirring for 1 minute until fragrant. Pour in the water and add bay leaves, bringing to a rolling boil, then reduce heat and simmer for 45 minutes until the meat is tender. Cut the corn cobs in half and add them along with the peeled and cubed potato, sweet potato, yaca, and plantain; simmer for a further 30 minutes until all vegetables are completely soft and beginning to break apart slightly. Season generously with salt and black pepper to taste. Serve piping hot in large bowls, ensuring each portion contains varied pieces of meat and vegetable.