Hogao y Patacones
The Recipe
Serves: 5-6 people
Preparation: 30-40 minutes
Assembly Time: 10 minutes
“A simple but delicious combination that crosses Indigenous traditions and Spanish Colonial ingredients”
This is an unapologetically simple dish focusing on produce with big flavour, and humble preparation - the philosophy that sits at the heart of Colombian cooking.
I guess you could liken hogao to sofrito, which can be found in many variations across Latin America and Europe, yet hogao is distinctively Colombian, in both flavour and purpose.
The base of this dish, tomatoes and onions, became a staple in Colombian kitchens after the Spanish colonisation, yet the sauce is slowly cooked over a low fire until it becomes jammy, an ode to traditional indigenous methods bringing out the best flavours in beautiful produce.
Patacones, ,made with green plantains, are an ode to Colombia’s tropical coast and reflect the influence of African culture on cuisine. Patacones are a staple and are served up alongside fish, soup, meat dishes and even rice.
Whether this dish is served as a snack or a side, the elements within this dish is a reflection of history and connection to the culture and people of Colombia.
INGREDIENTS
INGREDIENTS - HOGAO
500g fresh tomatoes
100g spring onions (finely sliced)
1 clove/8 g finely chopped garlic
1 tsp/6g toasted cumin, ground
1/2 tsp black pepper
1/4 tsp salt
1 red capsicum (if using), finely chopped
2-4 tbsp extra virgin olive oil
Small bunch of coriander as garnish
INGREDIENTS - PATACONES
800g green plantains
1 litre of vegetable oil (for frying)
METHOD
Over a medium heat, cook the spring onions in 2 tbsp. oil until soft, yet still green
Add in the chopped garlic and cook until fragrant
Chop the tomatoes, then add them with salt, pepper, and ground cumin
Add red capsicum here if using
Simmer down all ingredients until jammy, season more to taste
In a medium saucepan, pour in vegetable oil and allow the temperature to rise to about 180’C
Peel and cut plantains into half inch slices.
Fry them in oil and set aside on a paper towel or rack to remove the excess oil.
Place each piece on a chopping board or flat surface and squish with a cup, plate or tortilla press
Fry the plantains again until crispy, and lightly salt while still hot
Serve patacones with the jammy hogao, topped with coriander.
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