Higadete: Colombian Caribbean Liver Stew

Higadete is an incredibly flavorful and deeply traditional dish from the Caribbean coast of Colombia, particularly famous right here in the department of Bolívar. It is a hearty, thick soup or stew featuring beef liver and a rich mix of local plantains, making it a fantastic and highly nutritious choice for a heavy lunch.

The secret to this 50-minute recipe is the brilliant contrast of textures and flavors. By sautéing the liver first in a vibrant achiote sofrito, and then boiling it in a broth alongside both starchy green plantains and sweet ripe plantains, the broth naturally reduces into a thick, sweet-and-savory soup that is absolutely unforgettable!

Higadete (Caribbean Liver Stew)

A traditional, hearty liver stew from the Bolívar department! Rich beef liver cooked with sweet and green plantains in a vibrant achiote broth.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soups & Stews

Cuisine Caribbean, Colombian, Latin American

Servings 8 people

Ingredients

  

• 1 lb Fresh beef liver Hígado de res fresco
• 1 White bulb onion Finely chopped
• 1 Red bulb onion Finely chopped
• 4 tablespoons Oil
• 2 Ripe plantains Plátanos maduros, diced
• 1 Green plantain Plátano verde, cut into chunks
• 5 Sweet peppers Ajíes criollos or ají dulce, finely chopped
• 1 Scallion stalk Green onion, finely chopped
• 2 Ripe tomatoes Finely chopped
• 2 Garlic cloves Crushed
• 1 Beef bouillon cube
• 1 Lemon or Lime
• 2 tablespoons Achiote oil Or 1/2 teaspoon of achiote powder/color
• Salt to taste
• Black pepper to taste
• Cumin to taste

Instructions

 

• Clean and prep the liver: The very first step is to wash the fresh liver thoroughly using water and the juice of the lemon (Chef's Hack: Traditional cooks often use sour orange if available!). Once clean, cut it into small cubes and season it with salt, pepper, and a little more lemon juice.
• Sauté the liver: In a large pan, heat the 4 tablespoons of oil and lightly fry the seasoned liver cubes.
• Build the sofrito: To the pan with the liver, add the chopped white and red onions, the crushed garlic, the sweet peppers, and the achiote (color). Season with additional salt, pepper, and cumin to taste. Let everything fry together for about 3 minutes.
• Reduce into a sauce: Lower the heat. Let the mixture cook gently for another 10 minutes until the vegetables break down and the mixture takes on the appearance of a rich sauce.
• Prepare the broth: In a separate large pot, dissolve the beef bouillon cube in 4 cups of water. Once the broth is boiling, carefully add the liver sofrito mixture along with the chunks of green plantain and the diced ripe plantain. (Chef's Hack: If you want an even heartier soup, you can add diced yuca or ñame at this stage!).
• Final simmer: Let everything cook over high heat for about 15 minutes. Afterward, lower the heat and let it simmer until the plantains are completely soft and the liquid has reduced into a wonderfully thick soup consistency.
• Serve: Remove from the heat and serve piping hot!

Video

Notes

• The Perfect Pairings: Traditionally, this heavy, savory stew is served in deep bowls accompanied by a generous side of either simple white rice or classic white coconut rice (arroz con coco blanco).
• Nutritional Powerhouse: Beef liver is an absolute superfood. It is incredibly rich in choline, folic acid, purines, copper, and natural cholesterol.
• Vital Vitamins: Beyond the minerals, liver provides massive amounts of Vitamin B12 and Vitamin A. It also boasts high levels of phosphorus and zinc, essential minerals that contribute to the formation of strong bones and teeth, and ensure the correct functioning of the body’s immune system!

Keywords Caribbean Liver Stew, Higadete