Ajiaco and Arepas with Hogao (Colombia)

Name: Ajiaco and Arepas with Hogao (Colombia)
Cook time: PT90 MinutesM
Yield: Feeds 4 serving(s)

90 Minutes

Feeds 4

Ajiaco is a hearty chicken and potato soup, enriched with the unique flavours of three types of potatoes and with the aromatic herb, guascas. Paired with arepas—cornmeal cakes that are a staple in Colombian cuisine—and hogao, a savoury sauce made from tomatoes and onions, this dish represents the warmth and richness of Colombian culinary traditions. It was actually an honour to have my favourite coffee brand Hermanos colombian coffee at my little flat making some insanely delicious food!

Ajiaco (soup)

3 chicken breast skin removed

2 ears fresh corn cut into chunks

3 spring onions

300g casava, peeled and cubed

300g white potato, peeled and cubed

300g papa criolla Andean Potato (baby colombian potatoes)

2 tbsp guascas

250ml milk

50ml double cream for serving

Coriander and capers for serving

Arepas

300ml warm water

300g pre-cooked white cornmeal (such as P.A.N.)

200g shredded mozzarella cheese

1 tbsp butter

½ teaspoon salt, or to taste

Hogao

2 large tomatoes

1 red onion

2 cloves garlic

1/2 tsp cumin

2 chicken stock cubes

200g jarred hogao (optional)

Step 1

In a large pot, combine the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt, and pepper. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to medium and cook for about 30 to 35 minutes, or until the chicken is fully cooked and tender. Remove the chicken from the pot and set it aside.

Step 2

Continue cooking the corn for an additional 15 minutes. Discard the green onions, then add the red and white potatoes along with the guascas. Cook for another 15 minutes.

Step 3

Afterward, uncover the pot and add the frozen papa criolla, allowing it to simmer for 15 minutes. Season the soup with salt and pepper to taste. Shred the chicken breast and return it to the pot. Serve the Ajiaco hot, accompanied by capers and heavy cream on the side.

Step 4: Arepas

In a large bowl, combine the water, cornmeal, mozzarella cheese, butter, and salt. Knead the mixture until it's well combined and a soft dough forms. Divide the dough into balls the size of a medium orange. Place each ball between two sheets of plastic wrap and use a rolling pin to flatten to your desired thickness.

Step 5

With the plastic wrap still in place, use the top edge of a cereal bowl or drinking glass to press into the dough and cut out circles. Remove the plastic wrap and discard any excess dough scraps.

Step 6

Spray a griddle with cooking spray and heat it over medium-high. Working in batches, cook the arepas on the hot griddle until golden brown, about 5 minutes on each side. Serve immediately.

Step 7: Hogao

Heat a nonstick pan over medium heat and add half of the olive oil, garlic, and vegan butter. Once the oil is hot, use a spatula to spread the garlic evenly across the pan.

Step 8

Allow the garlic to cook until fragrant, then add the diced green onion and onion, mixing well. Cook for 2-5 minutes, keeping an eye on the pan to prevent the garlic and onion from burning. Once the onion is tender, add the tomato and continue to mix.

Step 9

Stir in the seasonings and let the mixture cook for about 2 minutes. Then, add the vegetable broth and the remaining olive oil. Finally, simmer on low for about 6 more minutes.