Surinamese-style Hogao

Ingredients

In this Surinamese adaptation of Hogao, we incorporate Surinamese spices and herbs like masala, curry leaves, and cassava leaves to infuse the sauce with a distinct flavor. These additions give the dish a unique Surinamese twist while still maintaining the essence of the original Colombian Hogao. We alse have the original recipe for Hogao, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon masala powder 1 teaspoon masala powder
• 1 sprig of curry leaves 1 sprig of curry leaves
• 1 cup (240ml) cassava leaves, chopped 1 cup (240ml) cassava leaves, chopped
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onions and sauté until they turn translucent.
3. 3.
   Stir in the diced tomatoes and minced garlic, and cook until the tomatoes soften.
4. 4.
   Sprinkle the masala powder over the mixture and stir well to combine.
5. 5.
   Add the curry leaves and cassava leaves to the pan, and continue cooking for another 5 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the Surinamese-style Hogao cool slightly before serving.

Treat your ingredients with care...

• Cassava leaves — If fresh cassava leaves are not available, you can use frozen cassava leaves. Make sure to thaw them before adding to the sauce.

Tips & Tricks

• For a spicier version, add a finely chopped chili pepper to the sauce.
• Serve Surinamese-style Hogao as a condiment alongside grilled meats or roasted vegetables.
• Leftover Hogao can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Surinamese-style Hogao is best served warm as a flavorful accompaniment to rice, roti, or bread. It can also be used as a dipping sauce for fried snacks or as a topping for grilled meats and vegetables.

Presentation advice

Garnish the Surinamese-style Hogao with a sprinkle of fresh cilantro leaves or chopped green onions to add a pop of color and freshness to the dish. Serve it in a small bowl or ramekin alongside the main course.