(For all ingredients, please use organic versions if available)
Ajiaco:
1 medium size green plantain
3 tablespoons oil
1 tablespoon salt
1 tablespoon soy sauce
1 large white onion
Some green onion
Some chives
½ bowl cassava
1 corn cob (sectioned into 5)
1 bowl pastusa potatoes
1 bowl creole potatoes
½ bowl pumpkin
½ bowl peas
6 cups water
Some tomato
1 tablespoon turmeric
1 tablespoon thyme
½ tablespoon cumin
1 tablespoon garlic powder
3 tablespoons rice
1 arracacha (root vegetable)
Coriander sprigs
Bay leaves
Guascas (flavor herb)

Stuffed Avocado:
1 large avocado
1 tomato
1 white onion
Corncob
1 tablespoon oil
Salt
Pepper
Garlic powder (optional)

Seasoned Mushroom Skewers:
Small mushrooms
Medium mushrooms
Large mushrooms
Pepper
1 white onion
1 tomato
2 tablespoons oil
1 tablespoon soy sauce
½ teaspoon cumin
1 tablespoon turmeric
1 tablespoon garlic powder
½ cup water
Steamed Rice:
Rice
Water

Ajiaco:

1. Peel the green plantain, split it into pieces. Split by hand will gives a better taste than by knife.
2. Put 3 tablespoons of oil into a pot, add in the large white onion, green onion, and also chives.
3. Add a tablespoon of salt, and stir it well.
4. Place the pot on the stove and fry it for about 3 minutes.
5. Meanwhile chop the arracacha, and the corn cob.
6. Peel and chop the pastusa potatoes and the creole potatoes.
7. Chop the pumpkin and the cassava.
8. When it is already 3 minutes, add in 6 cups of boiling water into the frying pot.
9. Add in some soy sauce, 1 tablespoon of turmeric, 1 tablespoon of thyme, and ½ tablespoon of cumin.
10. Add in a tablespoon of garlic powder and Add in the plantain, the corncob, the arracacha, the pastusa potato, the creole potato, the pumpkin, the peas, the cassava.
11. Add in 3 tablespoon of rice to thicken the Ajiaco.
12. Add in the bay leaf and some coriander sprigs that have already been crushed.
13. Stir it well and let it boil for 25 minutes on medium heat.
14. After 25 minutes, add in the guascas and some tomatoes into the soup.
15. Stir the soup for a while.
16. Turn off the stove and let the soup stand for a while.
17. Add in the coriander to the soup when serving.

Stuffed Avocado:

1. Sauté the corn in a pan with a tablespoon of oil and a bit of white onion for about 3 minutes.
2. Add in a pinch of garlic powder into the sautéed corn.
3. Fill the avocado with pepper, tomato, white onion and the sautéed corn.
4. Serve it with the Ajiaco.

Seasoned Mushroom Skewers:

1. Remove the stalks from the mushroom.
2. Take a stick and start pricking the mushroom with the stems.
3. Start with the smaller mushroom, followed by the medium one, and then the big one.
4. In the same pot previously used to sauté the corn, add in the white onion, the tomato, and the little pepper.
5. Add 2 tablespoon of oil, a tablespoon of soy sauce, a tablespoon of turmeric and garlic powder.
6. Add in a little cumin.
7. Stir it and let it cook.
8. Add a little water so that it becomes a very delicious sauce.
9. Place the mushroom.
10. For it to come out well seasoned, add the water and leave it for 5 minutes.
11. After 5 minutes the mushroom will absorbed the sauce.
12. Serve it with the ajiaco
    

The ajiaco soup is also served with steam rice.