Dinner
Colombian Chicken Potato Soup with Ghanaian Fonio
Ajiaco Fonio Palm Crisp
Creamy Colombian chicken and potato soup enriched with guacas herb, topped with caramelized palm heart crisps and served over fluffy Ghanaian fonio. Finished with fresh cilantro, capers, and a swirl of heavy cream for richness and depth.
$6
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1028Calories
48.2gProtein
42.1gFat
97.8gCarbs
10.1gSugar
9.3gFiber
1458mgSodium
133mgChol
18.4gSat Fat
1245mgPotassium
185mgCalcium
3.2mgIron
0.8mcgVitamin B12
32mgVitamin C
egg-free
gluten-free
protein-rich
high-fiber
fusion-kitchen
gluten-free
Instructions
1
Prep
Rinse the fonio and set aside. Dice the potatoes and onion. Mince the garlic. Cut the chicken into chunks and season with salt.
2
Boil
Simmer the fonio in vegetable stock over low heat for 8 minutes until fluffy and tender. Keep covered off heat.
3
Sauté
Heat oil over medium heat 3 minutes until shimmering. Soften the onion and garlic until fragrant and translucent.
4
Simmer
Add chicken, potatoes, corn, and guascas to the pot. Simmer over low heat for 25 minutes until chicken is fall-apart tender.
5
Crisp
Heat oil in a separate pan over high heat for 1 minute. Fry palm slices for 2 minutes until golden, curled, and crackling.
6
Plate
Ladle hot ajiaco over the fonio, swirl in cream and capers, top with crispy palm, and scatter fresh cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g7 oz / 2 thighs boneless chicken thigh
- 2 tbsp2 tbsp neutral oil
- 500g18 oz waxy potato
- 140g2.5 oz / 1 small onion
- 88 garlic cloves
- 22 cob corn
- 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
