ajiaco

The Taíno people of Hispaniola called the hot pepper axí, and when Columbus's crew encountered it in 1493 they had no European word for the plant or its heat. The Spanish borrowed axí directly, which shifted over two centuries into ají. By the mid-1500s, ají was so central to Antillean cooking that it lent its name to a category of stew: ajiaco, a pot in which the pepper was the defining ingredient rather than a seasoning.