Travel The World With These Unique Sauces

August 10, 2018

As the world gets smaller and more connected, food becomes more globalized. The tomato was once a fruit native to only the Americas, but a staple in Italian food thanks to this. As foods and ingredients become more widespread, what differentiates an American chicken dish from a Chinese one? The answer is in the sauce- different regions use ingredients in their own specific ways to season food, making the same meal taste different! Here we show you how to create five different sauces and travel without leaving the kitchen!

Zhug sauce is a hot sauce with roots in Yemeni-Jewish cuisine. It involves cilantro, jalapenos, garlic, olive oil, lemon juice, honey, cumin, cardamom, and coriander. If you want to take the traditional route, try making yours with a mortar and pestle!

Sweet and spicy peanut sauce is a staple of many places in China and Southeast Asia, primarily Thailand and Indonesia. This sauce is traditionally made with roasted peanuts that were ground into a paste, but peanut butter is a much more accessible and quicker ingredient to use. Mix your peanuts with some brown sugar, shallots, ginger, sriracha, soy sauce, lime rind and juice, and coconut milk for a creamy base! This will give you a creamy, flavorful sauce for meat and vegetables alike.

Muhammara is a hot pepper dip originating in Syria. Make some at home with roasted red bell peppers, walnuts, green onions, olive oil, lemon juice, paprika, cumin, and pomegranate molasses! The last ingredient sets this sauce apart from others with an ingredient once specific only to the middle east but now enjoyed everywhere.

Mojo sauce sounds like a cartoon villain’s name, but is actually a sauce with Portuguese origins! Make yours at home with oregano, salt, orange and lime juice, and some olive oil today for a sour and smooth taste.

Aji Amarillo sauce derives its name from Aji chiles, a hot pepper found in Peru. To balance out the spice of the chiles, add some queso fresco, evaporated milk, and saltine crackers to your aji amarillo paste. You’ll have a rich and spicy sauce all the way from Peru!

By: Eon Kyong

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