Colombian sancocho

Method 7 steps

1. 1

   Fry the finely chopped onion, spring onion, tomato and garlic with the cumin and achiote down to a paste.

2. 2

   Put the chicken in the pot, add half the hogao and cover with four litres of water.

3. 3

   Bring it up, skim and simmer forty minutes.

4. 4

   Add the corn in halved cobs and the cassava in large pieces and cook twenty minutes.

5. 5

   Add the plantain and potato and cook twenty-five minutes more.

6. 6

   Mash a couple of pieces of cassava in the pot to thicken the soup and stir in the remaining hogao.

7. 7

   Scatter with coriander and serve with white rice and avocado on separate plates.