Creole Hogao in 3 Steps

How are friends of Paulina Cocina? We hope you are having a great time and come wanting to cook something delicious. Today we are going to tell you everything about a pillar of Colombian gastronomy: the hogao.

It’s delicious parsley, which works as a condiment, as a base for stewsto dip a bun or to enjoy over a good arepa, has its roots in Colombian Creole cuisine. The hogao criollo is an undisputed conqueror of palates and the best of all is that the recipe is very simple.

In this opportunity Let’s explore the world of this sauce in depth colombian stew from its characteristics, the reason for its name, tips to prepare it with nobility and the best ingredients to complement its flavor. As always, at the end of the note you will find a simple hogao recipe, with the details of ingredients and step by step.

About the home

The hogao, also know as colombian stew, is a mixture of flavors and aromas that enhance any dish to which it is added. This sauce thick consistency and vibrant coloris mainly composed of tomato, onion, garlic and spices.

Its versatility makes it the perfect complement to a wide variety of dishes, from meat to fish and vegetables, or as an accompaniment to arepas, yucas or fried plantains. Its flavor is a Colombian tradition and cannot be missed at any meeting or celebration.

Characteristics that make the Colombian hogao unique

• Explosion of color and aroma: When cooked slowly, it releases aromas that fill the kitchen with an irresistible atmosphere. Its characteristic deep red color adds a vibrant note to any dish.

• Balance of flavors: The mixture of tomato and onion creates a perfect balance between acidity and sweetness. This contrast of flavors is essential to enhance the taste of the preparations, becoming an essential condiment in Colombian cuisine.

• Culinary versatility: From accompanying traditional arepas or as a base to enhance the flavor of a stew, this preparation adapts to any culinary situation. Its versatility makes it a valuable resource in the kitchen.

• Tradition in every bite: More than a condiment, it is a link to the rich Colombian culinary tradition. Every spoonful evokes memories, making every meal a meaningful experience.

Why is it called hogao?

The name has its roots in the way this delicious mixture is cooked in Colombian tradition. The word comes from the verb “smother,” which in this context refers to the process of slowly cooking the ingredients until they are reduced and concentrated in their own juices..

When preparing this classic recipe, The main ingredients, such as tomato, onion and garlic, are simmered in oil. During this process, the ingredients slowly “drown” in their own juice, releasing their characteristic flavors and aromas.

Reducing the mixture results in a thick, flavorful sauce that enhances the flavor of a variety of dishes. So, The term reflects the specific technique of simmering ingredients until they drown in their own juices, creating a rich, flavorful sauce. which has become a fundamental component of Colombian cuisine.

Hogao or drowned?

The variation in pronunciation and writing is an interesting and regional characteristic of Spanish. Both forms are accepted and used interchangeably in different places.especially in Colombia and other Latin American countries.

In the context of Colombian culinary preparation, the form “Hogao” is the most commonly used to refer to this mixture of tomato, onion, garlic and spices which is cooked slowly. However, It is possible to hear some people say “ahogado” to refer to the same condiment..

The variation in pronunciation can depend on region, family traditions, or even personal preferences. In terms of the recipe and the preparation process, both terms are valid and are understood similarly in the context of Colombian cuisine.

How do you call hogao criollo?

The term commonly used to refer to hogao criollo in Colombia is simply “hogao”. In many regions of the country, especially in culinary and family contexts, that word is used to describe this characteristic sauce of Colombian gastronomy.

The word “criollo” refers to something autochthonous, typical of a region or country, and is used to distinguish Colombian from other variants. that may exist in different cultures or regions. However, in everyday life and in everyday culinary practice, most people do not usually use the addition of “criollo” to refer to this recipe.

How to make tomato hogao?

Prepare this salsa the condiment It is more than a recipe; It is a culinary ritual that involves patience and love for tradition. It starts by sautéing onion and garlic in hot oil, then adding diced or chopped tomato, and spices.

The key is in the Cook over low heat until the mixture is reduced and acquires the characteristic texture.. This process, although it seems simple, requires attention to achieve perfection in the texture and flavor of the sauce.

Tips for a perfect Colombian hogao:

1. Fresh ingredients: Use, as far as possible, ripe tomatoes, avoiding canned ones, which can be more acidic.
2. Slow Fire: The key is cooking over low heat. Which allows the flavors to mix and develop fully.
3. Spices are essential: Experiment with spices such as cumin, pepper, bay leaf or coriander to personalize the recipe, adding color and flavor.
4. Storage: Save the Hogao In an airtight container in the refrigerator or freezer you can prolong its freshness and have it ready to use at any time.

Hogao as a complement

The versatility of this preparation extends to a variety of Colombian dishes. From meat to fish, it becomes an essential accompaniment that transforms each meal into a feast of flavors. Here is a small list of the best combinations:

• With patacones: These delicious slices of green banana, fried and then crushed, find the perfect companion. Its freshness and acidity enhance the crunchy texture of the patacones.

• With fried or boiled yucca: The mixture of fresh ingredients in the sauce complements the softness of the yucca, creating a super tasty contrast.

• With Colombian cheese arepas: The combination of textures and flavors of the arepa with hogao They create a classic duo appreciated throughout the country.

• With soups and stews: By adding a spoonful to a typical soup such as Colombian ajiaco or sancocho, not only the flavor but also the depth of each spoonful is enhanced.

• With tray paisa: This classic dish of Colombian gastronomy, full of typical ingredients, cannot be complete without the contribution of flavor from Hogao.

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Colombian hogao recipe:

Yield: 4 portions

Preparation: 30/45 minutes

Ingredients for the Colombian hogao recipe

• 4 ripe tomatoes
• 2 white onions (long)
• 3 garlic cloves
• 1/4 cup vegetable oil
• Salt and pepper to taste
• Other optional spices (cumin, bay leaf, coriander)

How to make hogao in 3 steps

1. Peel and finely chop the tomatoes, onions and garlic.
2. Heat the oil in a frying pan over medium heat. Add the onion and garlic, and sauté until golden.
3. Add the diced tomatoes along with the spices and cook over low heat for about 10 minutes until the mixture is reduced and season with salt and pepper to taste.