Ajiaco Cubano Campesino (Hearty Sweet Corn, Pumpkin, Yuca & Plantain Stew) – Authentic Cuba Recipe
Cuba’s historic indigenous-and-creole harvest pot brimming with calabaza squash, corn, and plantains.
- Country of Origin
- 🇨🇺 Cuba (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Sweet corn cobettes, Cubed calabaza pumpkin, Green and ripe plantains and potatoes, Cuban sofrito, Cumin
Ingredients for Ajiaco Cubano Campesino (Hearty Sweet Corn, Pumpkin, Yuca & Plantain Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) sweet corn cobettes, prepped into bite-sized pieces
- 1.5 cups cubed calabaza pumpkin, washed and trimmed
- 1 cup green and ripe plantains and potatoes
- 1 medium onion and 3 cloves garlic, finely minced with Cuban sofrito
- 1.5 tbsp traditional Cuba seasoning (cumin, oregano, fresh lime juice, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and Cuban sofrito for 3–4 minutes until fragrant.
- Stir in cumin, oregano, fresh lime juice, cilantro and toast for 45 seconds to release the essential oils of Cuba's kitchen.
- Add sweet corn cobettes and cubed calabaza pumpkin, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in green and ripe plantains and potatoes, adjust seasoning, and ladle steaming hot into deep bowls.