Sauces
Hogao, a staple Colombian sauce, is made by slowly sautéing fresh tomatoes and scallions, then thickening the sauce with whole-grain cornmeal. Using a small amount of olive oil and a whole-grain thickener makes it a low-calorie accompaniment.
Grate the tomato and finely chop the scallions and garlic cloves.
Saute the scallions and garlic with the cumin in the olive oil for 10 minutes.
Add the grated tomato, black pepper, and salt. Simmer over low heat for 60 minutes, stirring often.
Mix the whole-grain cornmeal with a few tablespoons (15 ml each) of the sauce until smooth, then stir it back into the pot. Simmer for 10 more minutes.
Stir the sauce often as it cooks over low heat; if it sticks to the bottom, it may develop a bitter taste.
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