How are you, friends of Paulina Cocina? We hope you're having a great time and are eager to cook something delicious. Today we're going to tell you all about a cornerstone of Colombian cuisine: Hogao .
This delicious sauce, which works as a condiment, as a base for stews , as a dip for bread, or as a delicious spread on a good arepa, has its roots in Colombian Creole cuisine . Hogao criollo is an undisputed palate favorite, and the best part is that the recipe is very simple.
This time, we'll explore the world of this Colombian sauce or stew , including its characteristics, the reason for its name, tips for preparing it with elegance, and the best ingredients to complement its flavor. As always, at the end of this article, you'll find a simple hogao recipe, with detailed ingredients and step-by-step instructions .
Content table
About the hogao
Hogao, also known as Colombian stew , is a blend of flavors and aromas that enhance any dish it's added to. This thick, vibrantly colored sauce is primarily made from tomato, onion, garlic, and spices.
Its versatility makes it the perfect complement to a wide variety of dishes, from meats to fish and vegetables, or as a side dish for arepas , yuca, or fried plantains. Its flavor is a Colombian tradition and a must-have at any gathering or celebration.
Characteristics that make the Colombian hogao unique
- An 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 combination of tomato and onion creates a perfect balance between acidity and sweetness. This contrast of flavors is essential for enhancing the flavor of dishes, making it an essential condiment in Colombian cuisine.
- Culinary Versatility: Whether used alongside traditional arepas or as a base to enhance the flavor of a stew, this dish adapts to any culinary situation. Its versatility makes it a valuable resource in the kitchen.
- Tradition in every bite : More than a condiment, it's a link to Colombia's rich culinary tradition. Each 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 "ahogar" (to drown), which in this context refers to the process of slowly cooking ingredients until they reduce and concentrate 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 juices, releasing their characteristic flavors and aromas.
The reduction of the mixture results in a thick, flavorful sauce that enhances the flavor of a variety of dishes. The term reflects the specific technique of simmering ingredients until they absorb their own juices, creating a rich, flavorful sauce that has become a staple of Colombian cuisine.
Hogao or drowned?
Variation in pronunciation and spelling 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 Colombian cooking, the term " hogao " is most commonly used to refer to this slow-cooked mixture of tomato, onion, garlic, and spices you may hear some people use the same term as "ahogado" (drowned) .
Pronunciation variations can depend on the region, family traditions, or even personal preferences. In terms of the recipe and preparation process, both terms are valid and understood similarly in the context of Colombian cuisine.
What do you call Creole hogao?
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, this word is used to describe this sauce characteristic of Colombian cuisine.
The word "criollo" refers to something indigenous, native to a region or country, and is used to distinguish Colombian cuisine from other variations that may exist in different cultures or regions. However, in everyday cooking, most people don't usually use the "criollo" term to refer to this recipe.
How to make tomato hogao?
Preparing this sauce or condiment is more than a recipe; it's a culinary ritual that requires patience and a love of tradition. It begins by sautéing onion and garlic in hot oil, then adding diced or chopped tomatoes and spices.
The key is to simmer the mixture until it reduces and acquires its characteristic texture . This process, although seemingly simple, requires careful attention to achieve the perfect texture and flavor of the sauce.
Tips for a perfect Colombian hogao:
- Fresh ingredients: Use ripe tomatoes whenever possible, avoiding canned ones, which can be more acidic.
- Slow Cooking: The key is to cook slowly, allowing the flavors to blend and develop fully.
- Spices are essential: Experiment with spices like cumin, pepper, bay leaf, or coriander to personalize your recipe, adding color and flavor.
- Storage: Storing hogao in an airtight container in the refrigerator or freezer can prolong its freshness and keep it ready to use at any time.
Hogao as a complement
The versatility of this preparation extends to a variety of Colombian dishes. From meats to fish, it becomes an essential accompaniment that transforms every meal into a feast of flavors. Here's a short list of the best combinations:
- With patacones: These delicious slices of green plantain, fried and then crushed, are the perfect accompaniment. Their freshness and acidity enhance the crunchy texture of the patacones.
- With fried or boiled yuca: The sauce's mix of fresh ingredients complements the smoothness of the yuca, creating a super tasty contrast.
- With Colombian cheese arepas : The combination of textures and flavors of the arepa with hogao creates a classic duo appreciated throughout the country.
- With soups and stews: Adding a spoonful to a typical soup like Colombian ajiaco or sancocho not only enhances the flavor but also the depth of each spoonful.
- With bandeja paisa : This classic dish of Colombian cuisine, full of typical ingredients, cannot be complete without the flavor of hogao .
Seguime on Instagram ( here )
And on YouTube that I upload new videos every week ( click here )
Colombian hogao recipe:
Yields: 4 portions
Preparation: 30/45 minutes
Ingredients for the Colombian hogao recipe
- 4 mature 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
- Peel and finely chop the tomatoes, onions and garlic.
- Heat the oil in a frying pan over medium heat. Add the onion and garlic and sauté until golden.
- Add the diced tomatoes along with the spices and cook over low heat for about 10 minutes until the mixture is reduced, then season with salt and pepper to taste.
