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1½ cups
Easy
Published 2004
In Colombia, we use this sauce to flavor many of our typical dishes. It is sometimes called hogao, mainly by people from the Andean regions, and guiso by the rest. You can use it as a finished sauce for potatoes, yuca* or cassava, and meats and poultry as well as an ingredient during preparation. It differs from the Hogao del Pacífico mainly in the kind of onion used; this one uses scallions and the other green onions. Also, this one uses