A slow-braised pot of potatoes, plantain, squash and corn in a browned-garlic tomato sofrito, the vegetarian cousin of Colombia's classic sudado stews.
Sudado means "sweated" in Spanish, and it describes exactly how this dish is built: vegetables braised gently in a covered pot with a garlicky tomato-onion sofrito so their own moisture does most of the cooking. Colombian home kitchens make sudado with chicken or beef most often, but a vegetable version loaded with potato, squash, plantain and corn on the cob is a common Lenten and weeknight-vegetarian variation, especially in Andean households that keep a pot going for hours on low heat. The base is built from browned garlic and onion cooked until they turn golden and sweet, then a tomato puree with cumin and achiote (or paprika as a substitute) goes in to build color and depth. The vegetables go in largest and densest first so everything finishes together, and the pot stays mostly covered so steam does the work instead of hard boiling. Served over white rice with avocado slices and a squeeze of lime, this is comfort food from a highland kitchen, meant to feed a family from one pot without much fuss.
Serves 4
Heat oil in a heavy pot over medium heat. Cook onion until soft, 5 minutes, then add garlic and cook until golden and fragrant, about 2 minutes.
Stir in pureed tomato, cumin and achiote. Cook 5 minutes until the mixture darkens and the raw tomato smell is gone.
Pour in stock, then add potatoes, plantain and corn. Bring to a simmer, cover, and cook 15 minutes.
Stir in squash and salt. Cover and simmer another 15 to 20 minutes until potatoes are fork-tender and the broth has thickened slightly.
Taste and adjust salt. Ladle into bowls over rice, scatter cilantro on top, and serve with lime wedges.
Brown the garlic slowly over medium heat rather than high heat — burnt garlic turns the whole pot bitter.
Use a firm, starchy calabaza or kabocha squash so it holds shape instead of dissolving into the broth.
Green plantain should still be firm when added; it softens as it braises, unlike ripe plantain which would fall apart.
Add shredded chicken thigh or beef flank in step 1 for the traditional meat sudado.
Swap squash for yuca (cassava) for a starchier, more filling version.
Finish with a spoon of hogao (tomato-onion relish) for extra richness.
Refrigerate in an airtight container up to 4 days; the broth thickens further as it sits. Reheat gently on the stovetop with a splash of stock to loosen it.
Sudado-style braises are a staple of Andean Colombian cooking, particularly in Boyacá and Cundinamarca, where slow-cooked pots stretch modest ingredients into a full family meal. The vegetable-only version is common during Lent and in vegetarian households.
Yes, sweet paprika gives a similar warm color, though achiote has a slightly earthier, more peppery flavor that's worth seeking out at a Latin grocery.
A firm, unripe banana isn't a real substitute, but yuca or extra potato will still give you a hearty, starchy braise.
Simmer uncovered for the last 5 minutes to reduce it, or mash a potato piece against the side of the pot to naturally thicken the liquid.
Per serving (420g / 14.8 oz) · 4 servings total
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