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Recipe: Patacón with hogao from the Colombian Caribbean

Origin: The patacón with hogao It is a recipe that is traditionally eaten in the Caribbean, so it is believed to be of African origin. In Colombia it is known as patacón, but in other places in Central America it is known as tostón.  

The Creole sauce that accompanies it is believed to originate from the African Yoruba people who imitate the sauce ata from that town, and it is based on tomato and junca onion. Its name comes from the word “drown" or "sauté” which means slow cooking at home. 

Region In Colombia, the patacones They are served as an accompaniment to almost any meal, or alone, as a snack at any time of the day. In the Colombian Caribbean Coast, patacones They accompany dishes with fried fish or meat in different preparations. They are usually accompanied with scrambled eggs, Coastal cheese, meat or liver in steak, stew, ox atolla serum, fried fish, sausages or simply sprinkled salt. 

On the coast they are also preparing patacones a base banana green. In Antioquia that patacones can be part of the Bandeja paisa or rice soup. They are also eaten accompanied by beans, guacamole o butter. En el Valle del Cauca are known as banana toast, while the name patacones applies to the bananas green banana 

USED ​​VERBS

• Wash (hands)
• Peel
• Cut
• Prick
• Add
• Place
• Preheat
• Remove
• Flatten
• Fry

UTENSILS (VOCABULARY)

• Apron
• Coif (cooking cap)
• Container (salad bowl)
• Skillet
• Knives
• Pataconera
• Spatula
• Knife

Ingredients: (For 10 people) 

For patacones: 

• 5 large green bananas 
•  Enough oil to fry        

For hogao: 

• 8 red tomatoes. 
• 3 rush or long onions. 
• 3 tablespoons of oil. 
• 3 cloves of garlic 
• Salt and pepper to taste. 
• 1 pound double cream cheese or mozzarella. 

Preparation: 

1. Peel the bananas and cut them into three parts. 
2. In a frying pan or deep fryer, add enough oil to cover them and preheat for a few minutes. 
3. Place the banana pieces in the pan and leave them for 15 minutes until they are cooked well on the inside. The oil must be at the right temperature so that they do not burn on the outside and remain raw on the inside. 
4. Remove the banana pieces from the pan and flatten them with the help of a wooden board or plate. It is important that they are very thin. 
5. Once the bananas are flattened, place them back in the pan or fryer so that they toast and become crispy. When they are ready, place them on a separate plate. 
6. To prepare the hogao Start by peeling and chopping the tomatoes into very small cubes. 
7. Then cut the long onion into thin strips of approximately one centimeter, macerate the garlic cloves and set aside. 
8. In a frying pan add a tablespoon of oil, heat for a few minutes and begin to add all the ingredients, first the onion and garlic. Then the tomatoes, salt and pepper, stir and let cook for 10 minutes. 
9. Add the grated mozzarella cheese when the sauce is ready and let it cook until the cheese melts. 
10.  Serve the patacones and add the hogao top it off with this delicious recipe. 

The patacón with hogao Caribbean is part of the recipes we prepare at the Spanish school Nueva Lengua during our Spanish and Colombian cuisine classes. For more information about our courses, write to us at info@nuevalengua.com or write to us on any of our social networks @nuevalengua.