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 A table withpatacones and hogao. | |
| Place of origin | Colombia |
|---|---|
| Region or state | South America |
| Associatedcuisine | Colombia |
Hogao is a variant of Spanishsofrito and is typically used inColombian cuisine. Traditionally made with onlylong green onions andtomatoes, differing from guiso, which can also be made withround onions,garlic,cumin,salt, andpepper that are sauteed over low heat during the cooking process. It is used for meats,arepas, rice, and other dishes, and can complement the famousbandeja paisa.[1] The ingredients and naming tradition varies from region to region, though it is originally fromAntioquia and the region whose people are known as paisa. Its name comes from the old use of the verbsahogar andrehogar that reference aslow cooking technique.
Goya Foods sellsbottled hogao commercially in the United States.
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