D.C. Mumbo Sauce Recipe
Since there is no official recipe, since it varies significantly from
joint to joint, I've created one that has the best features of my faves.
Try it on fried chicken, fish or shrimp, or even on eggrolls.
Unorthodox as it may sound, it's pretty good on barbecue ribs and pulled
Makes: 2-2/3 cups
Preparation and cooking time: Less than an hour even if the kids are in your hair.
1/2 cup tomato paste
1 cup distilled white vinegar
1 cup pineapple juice
1 cup sugar
4 teaspoons soy sauce
1 teaspoon powdered ginger
1/4 teaspoon hot sauce or more if you wish
About the tomato paste: some places use ketchup, I much prefer it with tomato paste.
About the hot sauce: I use good old fashioned
Tabasco Sauce, but you can use Sriracha or whatever you like. This small
amount gives it a mild background heat. Taste it and add more if you
wish. I am not into really hot sauces, but I usually use 1/2 teaspoon in
About the pineapple juice: You can swap orange juice for the pineapple juice if you like, but I prefer it with pineapple juice.
About the vinegar: You may be tempted to
use cider vinegar or something with more flavor, but resist the
temptation. Plain old clear distilled vinegar is the right call for this
Mix all the ingredients in a pot. Simmer, but do not boil, for about 20
minutes to marry the flavors and thicken it a bit. Taste and adjust to
your preferences. Like it hotter, be my guest. You can drizzle it on the
food or serve it in a bowl for dipping. Or both. Toss it in the
microwave for 20 seconds or so first to take the chill off. Mumbo Sauce
can be refrigerated for months.