Hogao, the must have in a Colombian kitchen, it is also known as criollo sauce. This sauce made with spring onions, tomatoes, garlic, cumin and salt goes well with meats, arepas, patacones, you name it.
The meaning of its name comes from the verb “ahogar” or “to drown”’ and it refers to the slow cooking process used.
3 tbsp vegetable oil
1/2 cup chopped spring onions
1 ½ cups chopped tomatoes
2 garlic cloves, chopped
1/2 tsp cumin
¼ teaspoon salt
¼ teaspoon ground pepper
½ tsp paprika (optional)
- Heat the oil in a saucepan over medium heat, add the cumin and cook it until it gets very fragrant.
- Add the garlic, followed by the tomatoes and cook for an extra 4 minutes.
- Add the spring onions, and the paprika. Cook for an extra 10 minutes until the sauce has thickened, make sure it doesn’t dry out
- Season to taste and serve
The Hogao can be served as an accompaniment to a grand variety of dishes. It can also be used as a base to cook meats or vegetables and give them a delicious Colombian taste.