Hogao (pronounced: oh-gah-oh) is a base sauce that is very typical in Colombian dishes.
When I think about the quintessential flavors of Colombian cuisine, hogao always comes to mind. It’s a beautiful oil-based sauce that’s infused with tomato, green onion, onion, cumin, cilantro, garlic, and other seasonings.
When the ingredients are all simmered together, you end up with a base for many of my favorite Colombian dishes. Hogao can be used as a dip for arepas, tostones/patacones, and empanadas. It can also be used to top off sopa de arroz or a bowl of rice and beans. A mini version of hogao is even used to make some of the hits like huevos pericos, Colombian style red beans, and the filling inside an empanada!
If you’re looking for an easy recipe, that’s versatile and can enhance other dishes—try hogao. You can make it on the weekend and use it throughout the week in your meals!
What You’ll Need:
- 1 cup finely chopped tomatoes
- ½ cup finely diced green onions
- ¼ cup chopped red or white onion
- ¼ cup olive oil
- ¼ cup veggie broth
- 2 tablespoons minced garlic
- 1 tablespoon vegan butter
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon of dry cilantro
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Directions:
- Heat a nonstick pan to medium heat and add ½ of the olive oil, garlic, and vegan butter. Once the oil is hot, use a spatula to spread the garlic across the pan to create an even layer.
- Let the garlic cook until fragrant, then add the diced green onion and onion. Mix well. Cook for 2-5 minutes. Keep an eye to ensure the garlic and onion do not burn. When the onion is cooked, add the tomato and continue to mix.
- Add the seasonings. Let it cook for about 2 minutes, then add the veggie broth and the remaining olive oil.
- Lastly, simmer on low for about 6 more minutes.
- Serve with arepas, patacones, sopa de arroz, or any meal!
- Yields about 1.5 cups of hogao.
