Washington DC Mumbo Sauce Recipe
There is no official recipe for Mumbo Sauce, and it varies significantly from joint to joint, so I've created one that has the best features of the best examples I've tasted in the DC area. Try it on fried chicken, fish, or shrimp, or even on eggrolls. I use it on my Grilled Sweet & Sour Pork. Unorthodox as it may sound, it's pretty good on barbecue ribs and pulled pork, too. Thanks to our friend Jason King for the video.
Makes
About 2 1/2 cupsIngredients
- 4 ounces tomato paste (about 1/2 cup)
- 1 cup sugar
- 1 cup distilled white vinegar
- 1 cup pineapple juice
- 4 teaspoons soy sauce
- 1 teaspoon powdered ginger
- ¼ teaspoon hot sauce or more if you wish
Method
- Mix and simmer. Mix all the ingredients together in a pot, preferably with a whisk in order to break up clumps of tomato paste and ginger powder. Simmer on low, 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.
- Serve. When it is time to serve, you can drizzle it on the food or serve it in a bowl for dipping. Or both. Mambo Sauce can be refrigerated for months. If you've had it in the fridge, toss it in the microwave for 20 seconds or so to take the chill off.
Video
Notes
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 this recipe.
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 sauce.
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 this recipe.
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 sauce.
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