Traditional Colombian Hogao made with green onions, white onions, tomatoes, garlic, cumin!
Jammy, savory-sweet from the caramelized onions, and delicious, Hogao is used as a base for many dishes but also as a topping or dip!
Hogao Recipe
If you want to learn how to cook Colombian food, you need a good Hogao because it goes in so many different dishes, from classic staples like beans to the filling of Empanadas, as a topping for Patacones, arepas, and so much more!
This is how I make my Hogao and it’s the Hogao I use in all the recipes that I share with you guys! 🙂
This Hogao is:
- Jammy, savory-sweet from the onions, fragrant, and cozy!
- Bursting with flavor!
- Traditional.
- Quick and easy to make!
- Perfect as a base, dip or topping.
Hogao Ingredients
Achiote oil or vegetable oil with achiote powder (annatto powder) added in if you can’t find the oil. Achiote oil is made by blooming annatto seeds in vegetable oil until the oil turns a dark amber color!
Without achiote, the flavor of your Hogao will be pretty much the same but you won’t have the signature bright pop of color that a good Hogao has! I really recommend getting this or the annatto powder if you wanna cook lots of Colombian food!
Green onions, another staple in Colombian cuisine!
White onions, for a sharper onion flavor!
Garlic, for extra flavor.
Tomato.
Cumin, just a dash for some more flavor!
Salt and pepper!
How to make Hogao at home
STEP ONE: Heat the oil until hot.
STEP TWO: Add the green onions, white onions, and garlic and saute for 1-2 minutes, once softened and fragrant, add in the tomatoes and saute for another 1-2 minutes, season with cumin, salt, and pepper.
STEP THREE: Cook on low heat until jammy and creamy (about 5-10 minutes), add a splash of water from time to time so the veggies can keep cooking without drying up and the texture will be deliciously creamy!
STEP FOUR: Use, refrigerate or freeze. Use as a base for any dish that needs Hogao, serve warm as topping for Patacones or arepas or store covered in the refrigerator for up to 3-4 days. You can also freeze it in ice cube molds and add to the pan with a splash of oil whenever you need it as a base, you can keep it in the freezer for up to 3 months, no need to thaw before cooking!
How to Use Hogao in Colombian Cuisine
As a base: classic staples like beans and lentils always have a good Hogao base, stuffed potatoes and beef Empanadas have Hogao as a base in their filling too!
As topping: try Patacones with Hogao, arepas, potatoes, yuca, meat, chicken or fish topped with dollops of Hogao!
HAPPY COOKING!! I hope you'll love this Hogao Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Colombian Recipes to try:
- Colombian Aji Recipe
- Colombian Green Sauce (Cilantro Garlic)
- Salsa de Ajo (Garlic Sauce)
- … or check out all my Colombian Recipes.
Hogao
Ingredients
- 2-3 tbsp (30-45 ml) achiote oil or vegetable oil (if using vegetable oil I recommend adding the ground achiote or annatto when you add the cumin)
- 1 green onion (finely diced)
- 1/2 medium white onion (finely diced)
- 1-2 cloves garlic (finely minced)
- 1 large tomato (finely diced)
- 1/2 teaspoon cumin (optional)
- Salt and pepper
Instructions
- Heat the oil until hot. You can use any skillet or saucepan for Hogao.
- Add the green onions, white onions, and garlic and saute for 1-2 minutes, once softened and fragrant, add in the tomatoes and saute for another 1-2 minutes, season with cumin, salt, and pepper.
- Cook on low heat until jammy and creamy (about 5-10 minutes), add a splash of water from time to time so the veggies can keep cooking without drying up and the texture will be deliciously creamy!
- Use, refrigerate or freeze. Use as a base for any dish that needs Hogao, serve warm as topping for Patacones or arepas or store covered in the refrigerator for up to 3-4 days. You can also freeze it in ice cube molds and add to the pan with a splash of oil whenever you need it as a base, you can keep it in the freezer for up to 3 months, no need to thaw before cooking!
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