Hogao
In today's article we will explore Hogao, a topic that has captured the attention of individuals of all ages and cultures. From its impact on society to its implications in the scientific field, Hogao has generated debates, research and deep reflections. Throughout history, Hogao has played a crucial role in human development, influencing everything from interpersonal relationships to technological advances. In this article, we will dive into the various facets of Hogao, analyzing its current relevance and its projection in the future. Get ready to discover everything there is to know about Hogao!
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 A table with patacones and hogao. | |
| Place of origin | Colombia |
|---|---|
| Region or state | South America |
| Associated cuisine | Colombia |
Hogao is a variant of Spanish sofrito and is typically used in Colombian cuisine. Traditionally made with only long green onions and tomatoes, differing from guiso, which can also be made with round onions, garlic, cumin, salt, and pepper that are sauteed over low heat during the cooking process. It is used for meats, arepas, rice, and other dishes, and can complement the famous bandeja paisa. The ingredients and naming tradition varies from region to region, though it is originally from Antioquia and the region whose people are known as paisa. Its name comes from the old use of the verbs ahogar and rehogar that reference a slow cooking technique.
Goya Foods sells bottled hogao commercially in the United States.
References
- ^ Troth Wells (15 March 2007). The World of Street Food: Easy Quick Meals to Cook at Home. New Internationalist. p. 107. ISBN 978-1-904456-50-6.
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