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How to cook

Bogota Meets Barra (Ajiaco)

ajiaco bogotano


500g Barra Bronze meat

3 onions

3 leeks

1 clove of garlic

150 grams of broccoli

1 corn in the cob

2 avocados

"This is a Colombian soup that brings back many delightful moments of living and travelling in Colombia with my wife Maria. Instead of using chicken we add our twist of a Barra Bronze."
  1. Brown the leeks, onion and garlic and then add 2 litres of Barra Bronze stock.
  2. Allow this to boil and then add 6 medium potatoes.
  3. Cut the corn in the cob into quarters and add it to the stock along with the broccoli. Allow the soup to simmer for 45 minutes.
  4. Once the potatoes are soft remove one third of the soup and blend it. Return the blended soup to the main pot.
  5. Add 500 gm of turkey and heat it through the soup.
  6. Allow the soup to cool down and add 284 ml of single cream
  7. Season with salt and pepper as required.

Once the soup is served, season with capers.

The Colombians eat this soup along with an avocado on the side with a portion of rice which gives it a beautiful variation of flavours, colours and textures. A nice filling meal to be followed with a Boxing Day siesta!

How to prepare the stock

Submerge the bones of the turkey in water and simmer gently for 2-3 hours with 2 onions and 3 bay leaves. Add salt and pepper as required. Allow the stock to cool and leave it overnight to enhance the flavour. Skim off any excess fat.

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