Twice-Fried Plantains with Hogao
Patacones con Hogao is listed in Sides and Sauces for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Peel and cut plantains into 1½-inch pieces.
Fry at 325°F/165°C for 4–5 minutes until softened.
Drain and flatten to ¼ inch.
Dip briefly in lightly salted water if desired, then dry thoroughly.
Fry again at 375°F/190°C for 2–3 minutes until crisp.
Salt immediately and top with hot hogao just before serving.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
IntermediateHen Sancocho
Colombia's most beloved Sunday ritual — a slow-cooked hen soup with yuca, plantain, corn, and potatoes. Every family has their version, but the soul is always the same.
AdvancedThree-Meat Sancocho
The festive sancocho — made with three meats (chicken, beef, and pork ribs) for special occasions. Rich, complex, and deeply satisfying.
BeginnerChicken Sudado
A beloved weekday staple — chicken pieces slow-cooked in a tomato and onion sofrito with potatoes and cilantro until tender and deeply flavorful.
BeginnerBeef Sudado
The beef version of Colombia's beloved sudado technique — beef chunks slow-cooked in hogao with potatoes until fork-tender.
