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the ripe ones, cut in slices with skin
left on, should be cooked apart in another
receptacle and added to the rest just
before serving. The skin is left on to
keep them from brealc.ing, but it would
discolor the broth if cooked with the
other ingredients.
Make the seasoning (mojo) with
chopped onion, garlic, tomatoes, green
pepper, frying all together in a little fat .
Salt and pepper to taste. The pumpkin
should be taken out, crushed or strained
and returned to the pot to thicken the
broth.
It takes about two hours to make
the ajiaco, which should boil slowly to
avoid evaporation.
In the country a piece of jerked beef
(tasajo) previously soaked, to rid it
from its salt, is usually put in the ajiaco
kettle.
OLLA. (Spanish pot au feu.)
This is not a Cuban dish, of course,
but as it is often partaken of in Havana,
perhaps it will not be amiss if we include
a recipe for it in this collection.
The Olla is the national dish of
Spain. There are, however, so many