Hogao (Colombian Tomato and Onion Sauce) with Patacones

A simple yet flavorful Colombian sauce made with tomatoes, onions, and garlic, served warm over crispy patacones (flattened and fried green plantains). This is a classic Colombian snack or side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

580 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.29/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Ingredients

Servings

2Green Plantains(Firm and green, not ripe)

£1.20

2cupsVegetable Oil(For frying)

£0.80

4Ripe Tomatoes(Diced)

£1.00

1White Onion(Medium, diced)

£0.30

2clovesGarlic(Minced)

£0.10

2Green Onion (Scallions)(Finely chopped, for garnish)

£0.40

2tablespoonsCilantro(Chopped, for garnish)

£0.50

1Aji Dulce Peppers (optional)(Finely chopped, for added flavor)

£0.75

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

0.3teaspoonCumin(Optional)

£0.05

Total Cost

£5.16

£1.29 per serving

Instructions

1.
**Prepare the Patacones:** Peel the green plantains and cut them into 1-inch thick rounds.
2.
Heat the vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the plantain rounds in batches for about 5-7 minutes, until lightly golden. Remove from the oil and drain on paper towels.
3.
Place the fried plantain rounds between two pieces of parchment paper or plastic wrap and use a flat-bottomed object (like a plate or plantain press if you have one) to flatten them to about 1/4-inch thickness.
4.
Increase the oil temperature to 375°F (190°C). Fry the flattened plantains again for 2-3 minutes per side, until golden brown and crispy. Remove from the oil and drain on paper towels. Sprinkle with salt.
5.
**Prepare the Hogao:** While the patacones are frying, heat a tablespoon of vegetable oil in a large skillet over medium heat.
6.
Add the diced onion and cook until softened and translucent, about 5 minutes.
7.
Add the minced garlic and (optional) aji dulce peppers and cook for another minute, until fragrant.
8.
Add the diced tomatoes, salt, pepper, and (optional) cumin. Bring to a simmer and cook for about 20-25 minutes, or until the sauce has thickened and the tomatoes have broken down. Stir occasionally to prevent sticking.
9.
Taste and adjust seasonings as needed.
10.
**Assemble and Serve:** Spoon the warm Hogao over the crispy patacones. Garnish with chopped green onions and cilantro. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

580 kcal / 2427 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra flavor, add a pinch of sugar to the Hogao to balance the acidity of the tomatoes.

The Hogao can be made ahead of time and reheated. The patacones are best served fresh.

Serve with a side of guacamole or a Colombian-style hot sauce (aji) for an extra kick.

To prevent the patacones from sticking, make sure the oil is hot enough before adding them.

Cooking Equipment

Large Skillet

Deep Fryer or Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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