- ¼ kg. jerky
- 1 small hen
- ½ kg. pork
- 4 ears of sweet corn
- ¼ kg. yam
- 2 green bananas
- 1⁄4 kg. the malanga
- ¼ kg. of cassava
- ¼. kg. sweet potato
- 2 ripe bananas
- ¼ kg. pumpkin
- 2 tablespoons lard
- 1 large onion
- 3 garlic cloves
- 1 large chili
- 1 cup tomato sauce
- 7 liters of water
- 2 green lemons
- Salt to taste
- 1 bowl of grated corn
- 1 teaspoon salt
- 2 cloves of garlic, crushed
For the corn balls:
Cut the jerky into pieces and soak it the night before. Drain and place in a large saucepan, with the chicken cut into quarters. Let them boil for an hour. Add the beef brisket and pork pieces. Continue boiling it for another hour, gradually skimming off the foam and fat.
Sauté with the seasonings and add it to the stew. Peel, cut and add the vegetables. The juice of the lemons complements the flavor and cuts a little of the fat from the meats.
If you want a thick broth, take out pieces of taro, pumpkin and yam, mash them and add them back to the mixture.
You can add grated corn balls. To prepare them, mix the ground sweet corn with the garlic cloves and add salt to taste. If you notice that the dough is too soft, add two tablespoons of wheat flour. Using a spoon, gently drop the corn balls into the boiling broth without stirring. The heat will make them cook and solidify. Some people also use already curdled corn flour from the day before and add it by spoonfuls to the ajiaco just before serving it.