Dinner
Colombian Chicken Potato Soup with Ghanaian Fonio
Ajiaco Fonio Palm Crisp
Colombian chicken and potato soup enriched with corn, guascas, and cream, finished with capers and crispy palm heart, served over fluffy Ghanaian fonio in a fusion presentation.
$6
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1038Calories
47.8gProtein
42.1gFat
99.2gCarbs
10.5gSugar
8.9gFiber
1286mgSodium
135mgChol
18.3gSat Fat
1124mgPotassium
98mgCalcium
3.2mgIron
1.1mcgVitamin B12
18.4mgVitamin C
egg-free
gluten-free
protein-rich
high-fiber
fusion-kitchen
gluten-free
Instructions
1
Prep
Rinse the fonio. Dice the potato and onion. Mince the garlic. Cut the chicken thigh into chunks and season with salt.
2
Boil
Simmer the fonio in vegetable stock over low heat for 8 minutes until fluffy and tender, then cover and keep warm.
3
Sauté
Soften the diced onion and minced garlic in oil over medium heat for 3 minutes until deeply fragrant and softened.
4
Simmer
Add the chicken thigh chunks, diced potato, corn cob, and guascas with stock. Simmer over low heat 25 minutes until chicken is fall-apart tender.
5
Crisp
Fry the palm heart slices in oil over high heat for 2 minutes until they curl golden and crisp.
6
Plate
Ladle the hot ajiaco over the fluffy fonio, swirl in the heavy cream and capers, and crown with the golden palm heart crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g7 oz / 2 thighs chicken thigh
- 2 tbsp2 tbsp neutral oil
- 500g18 oz potato
- 140g2.5 oz / 1 small onion
- 88 garlic cloves
- 22 corn cob
- 16gsmall handful guascas
- 1000ml4 cups vegetable stock
- 120g4 oz fonio
- 120ml1/4 cup heavy cream
- 2 tbsp2 tbsp capers
- 80g3 oz palm heart
- 3 tsp3 tsp kosher salt
- 16gsmall handful cilantro
