In Colombia this sauce is used in a variety different ways. It’s eaten as a condiment with fried foods such as plantains or empanadas. For an easy simple lunch/dinner you can serve this on top of some plain rice, on top of meat, pork, or even chicken. You’ll see this sauce everywhere in Colombia! It has an Italian inspiration to it. But what makes it different from your typical Italian tomato sauce is that it’s cooked with 2 different types of onions and the spice that shines is cumin. Every family has their own way of making hogao and I present to you the way I make it, from tasting my grandmothers and trying different ways they do it in Colombia. Hogao: Easy, delicious, and great on everything!
Makes 2 Cups
1. If using saffron, mix it with 2 Tbsp of water in a small bowl/ramekin and set aside. To extract color.
2. Bring heat to medium and add in either the Achiote/Annatto oil or Canola oil in a small-medium size sauce pot.
3. Add all ingredients except the saffron water mixture, salt, pepper, and cumin. Saute for 2 minutes.
4. Then add in the saffron water (if using), salt, pepper, and cumin. Stir and cook for 20 minutes or until the sauce looks liquidy, the vegetables are very tender.