Hogao

Ingredients

• 4tomatoes — finely chopped
• 1onion — finely chopped
• 2scallions
• 3 tbspvegetable oil
• 1 tspcumin
• cilantro — chopped
• to tastefine sea salt

Method

1. Begin by finely chopping 4 tomatoes, 1 onion, and 2 scallions. Aim for uniform pieces to ensure even cooking, which is crucial for developing the right texture and flavor in your Hogao.
2. In a medium-sized skillet, heat 3 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing its sweet aroma, which should take about 5 minutes.
3. Add the chopped tomatoes and scallions to the skillet with the softened onions. Stir the mixture well to combine, allowing the vegetables to mingle and start to break down. This step is key to achieving the tender consistency that characterizes Hogao.
4. Sprinkle 1 teaspoon of cumin over the vegetable mixture, stirring it in to evenly distribute the spice. The cumin will add a warm, earthy flavor that complements the sweetness of the tomatoes and onions.
5. Continue to cook the mixture, stirring occasionally, until the tomatoes have softened and the mixture has thickened slightly. The Hogao should have a chunky yet cohesive texture, with the tomatoes fully integrated into the sauce.
6. Season the Hogao with fine sea salt to taste. Start with a small pinch, then taste and adjust as needed, keeping in mind that the salt will enhance the natural flavors of the vegetables.
7. Just before serving, chop a handful of cilantro and stir it into the Hogao. The cilantro will add a fresh, vibrant note to the dish, balancing the richness of the cooked vegetables. Serve the Hogao warm, as it is traditionally enjoyed in Colombian homes.