How to make patacones con hogao: Recipe for a delicious Colombian dish!

green plantains

🥗Healthier: zucchini

💰Cheaper: regular potatoes

Zucchini offers a lower-carb option while potatoes are more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

tomatoes

🥗Healthier: cherry tomatoes

💰Cheaper: canned tomatoes

Cherry tomatoes provide a sweeter flavor, while canned are budget-friendly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, while green onions are cost-effective.

Cook the onions in butter (or olive oil) for 2-3 minutes.

Add the tomatoes, spices, and ketchup. Cook for a minute, then add the chicken stock.

Let it simmer for about 10 minutes to let it thicken.

Peel the plantains and cut them into approximately one-inch chunks.

Fry the plantains until they begin to turn yellow.

Place them on a paper towel to catch the oil, then individually smash each of them to flatten.

Fry them a bit longer, until they begin to turn golden.

Lay them to dry a bit on a paper towel again.

Put your patacones on a plate, sprinkle them with salt, and top with spoonfuls of the hogao.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary