Ajiaco from Colombia - Around the World, Episode 37

Tender chicken cooked with potatoes, corn and guascas until the potatoes begin to break down and naturally thicken the broth, then served with avocado, capers and cream. The roots of Ajiaco can be traced back to the Muisca people of the Andean highlands around Bogotá, with the dish evolving over centuries into the Ajiaco Santafereño enjoyed today - and after finally trying it for myself, it’s easy to see why it’s become such an iconic Colombian dish.