Creamy Chicken Potato Soup with Crispy Palm — Colombian Chicken Potato Soup with Ghanaian Fonio — Ajiaco Fonio Palm Crisp
Colombian ajiaco of chicken, potatoes, corn, and guascas swirled with cream and capers, served over fluffy Ghanaian fonio and crowned with a golden palm crisp.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse the fonio. Dice the potatoes and the onions. Mince the garlic. Cut the chicken into chunks and season with salt.
Boil
Simmer the fonio in vegetable stock over low heat 8–10 minutes until fluffy and tender, then keep it covered.
Saute
Soften the diced onions and garlic in 1 tbsp oil over medium heat 3–4 minutes until soft, sweet, and deeply fragrant.
Simmer
Add the chicken, potatoes, corn cobs, guascas, and stock over low heat 25–30 minutes until the chicken turns fall-apart tender and soft.
Crisp
Fry the palm slices in 1 tbsp oil over high heat 2–3 minutes until they curl golden, crisp, and deeply crackling.
Plate
Ladle the hot ajiaco over the fluffy fonio, swirl in the cream and capers, and crown with the golden palm crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.