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Hogao
Colombian slow-cooked tomato and spring onion sauce
Hogao (or guiso) is the base and topping of Colombian home cooking, from Antioquia to Cali: ripe tomatoes and long spring onions (cebolla larga) cooked slowly in oil with garlic and cumin until soft and jammy. It is spooned over patacones, arepas, boiled potatoes and yuca, stirred into beans and rice, and served in a little bowl at the table. Chef's tip: cook it low and slow; a fast, hot hogao tastes raw and sharp, while a patient one turns sweet.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/4 doneStep 1: Warm 3 tbsp vegetable oil in a frying pan over a medium-low heat. Add 6 spring onions and cook, stirring, until soft and bright green, 3–4 minutes.
4 minStep 2: Add 4 ripe tomatoes, 2 cloves garlic, ¼ tsp ground cumin, ¼ tsp ground annatto (achiote) or sweet paprika if using, ¾ tsp salt and ¼ tsp black pepper.
1 minStep 3: Cook gently, stirring every few minutes, until the tomatoes have collapsed into a thick, glossy sauce and the oil starts to show at the edges, 10–12 minutes. The common mistake is stopping when it still looks watery.
11 minStep 4: Serve warm or at room temperature. It keeps for 5 days in a jar in the fridge.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 4 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hogao take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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