August 3, 2014

ladle of hogao

Hogao is a traditional Colombian sauce or condiment. It typically includes tomatoes, onions, green onions, garlic, cumin, a fat element–usually vegetable oil or margarine but sometimes butter–, and less frequently aji. It is served as an accompaniment to yuca frita, patacones, platanos fritos, bandeja paisa, and definitely arepas.

The one illustrated here is oil based and was served with yuca, plantains, fried chicken, guacamole, and roasted potatoes.

Hogao gets its name from its slow method of cooking (ahogar, rehogar). The mix of vegetables first cook in oil before the mixture is reduced over low heat. Hogao keeps in the refrigerator (or freezer) to be reheated on demand, or it may be used a base for another dish.

This scoop of hogao (and a feast besides) came from Tienda Ceci in the Normandia barrio of Bogotá.

Center map


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