Bogota Cooking Class (Day 2)

At the end of the bike trip, Gerri from Texas, one of the participants of the tour, saw a flyer for a cooking class on the shop’s door. And that is how day two happened.

In the morning, I hop on the Transmilenio and jump on the first bus going in the direction I need to go. Not the best strategy since it was not the correct bus but with the help of a very kind elderly man who took me through two station changes, I finally made it to the stop for Ellsa’s house.

On the way to Ellsa’s house. Steep hills, very steep.

Ellsa is a mini jolly lady who comes up to about my shoulder. She pours me a glass of fresh juice right after I walk in the doors then waits for me to gobble it all down before she leads all three of us out for the market.

Ellsa picking out the ingredients we need for the Ajiaco soup.

We return to Elssa’s house and begin the preparation for the ingredients. Ellsa boils the water and instructs each of us what needs to be done. Potatoes peeled, peas popped, taro/potatoe roots shredded, and corns knifed.

In preparation for the soup, Ajiaco. A Bogota speciality.

In preparation for the soup, Ajiaco. A Bogota speciality.

Ellsa shows us the sequence to boil the ingredients. Chicken first, then potatoes, corn, veggies, peas, then the strange starchy root vegetable.

Ellsa rinses the starch, which is the secret ingredient for the soup base and also what makes the soup a creamy yellow. She then makes fresh lulo juice.

Ellsa rinses the starch, which is the secret ingredient for the soup base and also what makes the soup a creamy yellow. She then makes fresh lulo juice.

The pressure cooker sped up the process and the soup was done in about an hour and a half. The masterpiece was topped with a splash of cream and a side of fresh avocado.

Authentic Ajiaco soup. Delicious and filling.

¬°Buen provecho!

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