Here is a second kind of hogao, which comes from the Pacific region and is used both as an ingredient and a sauce. Here, as in many Pacific region recipes, you find that the onion used is the green onion, a thick and larger type of scallion; also, cumin* is more present. This is an oilier sauce with a more pungent taste and smell. You can keep it refrigerated in jars for up to two weeks.
Add this recipe to meats, chicken, potatoes, and yuca.
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