Ajiaco Criollo

Method

Heat olive oil in a large stockpot and brown the beef and chicken pieces with ham for colour and flavour. Add crushed garlic, onion halves, bay leaves and cumin seeds, stirring for 2 minutes until fragrant. Pour in the stock and bring to a boil, then reduce heat and simmer for 45 minutes, skimming any impurities from the surface. Add the corn cobs, sweet potatoes and regular potatoes, continuing to simmer for 20 minutes until they soften. Finally, add the plantain cubes and simmer for a further 10 minutes until all vegetables are tender. Season with salt and pepper, garnish with fresh coriander and serve hot, traditionally with lime wedges and white rice on the side.