Sauces Archives - International Cuisine

Sudanese Shata (A popular hot sauce)

July 2, 2020 By Darlene at International Cuisine

Sudanese shata is a popular hot sauce that is used on many dishes in Sudan and South Sudan to spice things up a bit. We used it on ful medames which is a delicious fava bean vegetarian dish that is considered to be the national dish. The ful medames is served with several accompaniments and the Sudanese shata was that we really enjoyed.

This Sudanese shata hot sauce is made with spicy red pepper flakes, lemon juice, garlic with a bit of salt and pepper. A quick and easy sauce to put together. It certainly would be good on all sorts of dishes that need a bit of zip to liven them up with practically no calories.

Did you know that South Sudan is the newest country in the world? They received their Independence in July 2011 after years of civil war. Both Sudan and South Sudan have very impoverished people and have much work to do for peace in both nations. Sudan prior to the split was the largest country in Africa and since the split is the 3rd largest. We pray for the people of both nations.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like Sudanese eggplant dip , ful Medames, and Sudanese peanut macaroons.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Sudanese Shata (A popular hot sauce)

A super quick and easy hot sauce that would be perfect to liven up just about any dish.

Course Sauce

Cuisine Sudanese

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 17kcal

Author Darlene at International Cuisine

Ingredients

1 cup Lemon Juice
3 cloves Garlic minced
3 Tbsp Crushed Red Pepper hot
1 tsp Black Pepper
1 tsp salt

Instructions

In a bowl, combine all the ingredients and blend or whisk together.
Serve in a containter so it can easily be poured on the dish.

Nutrition

Shattah (A Saudi Arabian Hot Sauce)

July 18, 2019 By Darlene at International Cuisine

Shattah is a Saudi Arabian hot sauce that is always served alongside Al Kabsa their national dish of chicken and rice. It is quite spicy and you should only add as much heat as you think you can tolerate. It is made with red jalapenos and Thai bird chilies but has some acid like vinegar, and tomato paste to cut the heat.

I actually loved this sauce and I will make it over and over again. I felt that it really elevated the dish and can see it being used on a multitude of things as you would a salsa. What will you put shattah on?

I was actually surprised that a hot sauce was enjoyed as a condiment in Saudi Arabia, I guess the dishes have so much flavor and spice (not hot) in them to begin with, I simply didn’t expect it. Shattah is a real treat, and I am happy to have discovered it.

Did you know that Saudi Arabia has the largest desalination plant in the world. Even so, a liter of potable water is more expensive than a liter of oil. Saudi Arabia is the largest country in the world without a natural lake or river. They have dug very deep wells to meet the needs of the people and their agriculture. They only receive about 4 inches of rain per year.

If you would like to learn more about this Middle Eastern country, be sure to check out “Our Journey to Saudi Arabia”. You will also find the recipe for Al Kabsa which this shattah is always served with as well as other authentic dishes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl full of spicy hot sauce shattah from Saudi Arabia

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5 from 6 votes

Shattah (A Saudi Arabian Hot Sauce)

A spicy hot sauce called shattah is served alongside many dishes in Saudi Arabia but especially loved next to the national dish Al Kabsa.

Course Sauce

Cuisine Saudi Arabian

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings people

Calories 65kcal

Author Darlene at International Cuisine

Ingredients

8 cloves garlic
5 red jalapeño chilies stem removed
10 Thai bird chilies stems removed
1 cup Flat leaf parsley
1 cup fresh cilantro leaves
½ tablespoon white vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon cumin powder
¾ cup tomato paste
1 cup water

Instructions

Place all ingredients into a blender or food processor and blend until smooth.
Add the mixture to a sauce pan, cover, and place on medium heat until it comes to a gentle boil.
Stir, remove from the heat and let cool.
Serve alongside Al Kabsa but can be used on just about anything

Notes

Adjust the number of chilies to your heat tolerance.

Nutrition

Peruvian Sauces ( Aji Verde & Aji Huacatay)

September 13, 2018 By Darlene at International Cuisine

Peruvian sauces are famous and there are literally hundreds of them. These two are extremely popular and for good reason, they are phenomenal.

The first Peruvian sauce just means green chili or sauce and is called aji verde. It is made with a touch of aji amarillo paste along with some chilies, cilantro, cheese, garlic, mayonnaise and oil and vinegar. It is simple to just whiz up in your blender. The sauce will last for up to a week in the refrigerator so you can easily make both of these sauces ahead of time. They could be used on just about anything but on pollo a la brasa, the split roasted chicken they are exceptional.

The second Peruvian sauce called aji huacatay is made with a huacatay paste which comprises what is also known as black mint. It has a somewhat pungent flavor but combined with the other ingredients makes this sauce superb! Huacatay is a member of the marigold or tarragon family and is indigenous to Peru. The flavor lies somewhere between mint and basil. It is difficult to explain but I highly recommend you try it. Both aji amaraillo paste and aji huacatay paste can be found in most Latin markets or you can pick them up by clicking on the name/link through Amazon.

Trust me if you make these two Peruvian sauces along with the pollo a la brasa, you will fully understand why Peruvian cuisine is now considered to be one of the best in the world.

Did you know that Peru grows over 3000 types of potatoes? If you would like to learn more about this amazing country be sure to check out “Our Journey to Peru.” You can also get more authentic Peruvian recipes. If you make either of these Peruvian sauces, be sure to let me know how much you loved it in the comments below!

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.4 from 71 votes

Peruvian Sauces Aji Verde & Aji Huacatay

These two Peruvian sauces are famous and go beautifully with pollo a la brasa.

Course Sauce

Cuisine Peruvian

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 512kcal

Author Darlene at International Cuisine

Ingredients

for the aji verde sauce:

2 fresh jalapenos or serrano roughly chopped
1 Tablespoon aji amarillo paste see note below
1 cup fresh cilantro leaves and stems
2 Tablespoons grated cotija cheese or Parmesan cheese
1 medium garlic clove minced
1 Tablespoon vegetable oil
1 teaspoon white vinegar
1/2 teaspoon juice from 1 lime
1/2 cup mayonnaise
Kosher salt and freshly ground

For the huacatay sauce:

2 cloves garlic chopped
2 Tablespoons Vegetable oil
3 scallions roughly chopped
2 Tablespoons aji amarillo paste
2 Tablespoons huacatay paste
1/2 cup mayonnaise
3 Tablespoons chopped cilantro
Salt and pepper to taste

Instructions

Instructions for the Aji Verde

Combine jalapenos, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste form.
Add mayonnaise and blend until homogeneous.
Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken.
Unused sauce can be stored in a covered container for up a week in the refrigerator.

For the Aji Huacatay

Heat the oil in a small skillet and saute. the garlic over medium low
In a blender Add the garlic oil, scallions, mayonnaise, aji amarillo, huacatay and cilantro and blend until smooth
Season with salt and pepper and refrigerate until ready to use.

Nutrition

Cranberry Salsa

November 22, 2017 By Darlene at International Cuisine

This delicious cranberry salsa has become a favorite and a family tradition for Thanksgiving. Although I still have to serve my husband the jellied stuff out of a can as that is what makes it “thanksgiving” for him, the rest of us love this simple amazing salsa recipe, you will too!

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5 from 1 vote

Cranberry Salsa

This is a superb cranberry salsa to serve with your turkey this Thanksgiving. Awesome! It will surely become a family favorite.

Course Sauce

Cuisine Universal

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings cups

Calories 266kcal

Author International Cuisine

Ingredients

2 cups fresh cranberries
1/4 cup jalapenos from can or jar diced
1/4 cup onion chopped
1/2 cup cilantro chopped
2 Tablespoons orange zest
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Cover cranberries with water; bring to boil for two minutes then drain.
Add sugar while cranberries are still hot and mix
Add the rest of the ingredients and mix
cool at room temperature, then chill

Nutrition

Myanmar Dipping Sauce

June 1, 2017 By Darlene at International Cuisine

Myanmar dipping sauce goes perfectly with the spiced yellow split pea fritters.

The sauce hits all the notes I love about Southeast Asian cuisine. It is a little spicy, sweet, sour and has that lovely umami flavor that fish sauce lends to a dish.

I loved it so much I actually poured it over the fermented green tea salad for extra dressing the next day.

This Myanmar dipping sauce is lovely and really quick and easy to whip up. Enjoy!

This sauce would be amazing on all sorts of things!

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5 from 4 votes

Myanmar Dipping Sauce

Course Sauce

Cuisine Myanmar

Prep Time 5 minutes

Total Time 5 minutes

Servings /4 cup sauce

Calories 26kcal

Author International Cuisine

Ingredients

juice of 1 lime
1 Tablespoon fish sauce
1 teaspoon sugar
1 clove garlic minced
1 chili red or green, minced
1 Tablespoon fresh cilantro minced

Instructions

Mix all the ingredients together well in a bowl or jar.
Serve with yellow split pea fritters
Enjoy!

Nutrition

Mozambican Peri Peri Sauce

May 25, 2017 By Darlene at International Cuisine

Mozambican Peri Peri sauce is hot, spicy and totally addicting. Please note that this is sometimes spelled piri-piri and even pili-pili but they are all referring to the same thing.

This is the sauce used for the national dish of Peri peri chicken and also used on shrimp. It is often put on many other food items even cheese if you are diehard peri peri fan. We dipped our chips (fries) in it alongside the chicken.

The authentic way to make the sauce is with African birds eye chilies however you can use whatever hot chili you like based on your tolerance level. Peri peri in Swahili means pepper-pepper not identifying a certain kind of pepper/chili. Each family has their own recipe for this amazing sauce.

Generally speaking it will contain hot chili peppers chopped, fresh lime or lemon juice, sometimes vinegar, some olive oil, and chopped garlic. Many recipes add some smoked paprika and some salt. Herbs are often added into the mix as well. This recipe includes a few more ingredients like onion, and red pepper and we loved it! If you like spicy, you will love this!

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3.77 from 39 votes

Mozambican Peri Peri Sauce

You will love this famous sauce from Mozambique

Course Sauce

Cuisine Mozambique

Prep Time 15 minutes

Total Time 15 minutes

Servings 1/2 cups

Calories 342kcal

Author International Cuisine

Ingredients

1 cup olive oil
1/4 cup chopped onions
1/2 small red pepper
10 African birds eye chili's or whatever type of chilies you like
1 Tablespoon smoked paprika
6 garlic cloves
4 basil leaves optional
1 Tablespoon Fresh Oregano Optional
Juice of 1 lemon or two limes
1 teaspoon salt plus more to taste as needed
1 teaspoon black pepper ground
1/4 cup white vinegar white Optional

Instructions

In a food processor of blender put all of the ingredients in blend until almost smooth.
Adjust seasonings to taste and refrigerate until ready to use.

Nutrition

Zanzibar Mango Chutney

March 16, 2017 By Darlene at International Cuisine

Zanzibar mango chutney is a common condiment. The chutney is served like ketchup is with fries. A little bit to dip your chapati in, or especially your coconut crusted fish, yum. This is a simple recipe and it just takes a few minutes to whip up. The recipe calls for green mango which is simply an unripe mango. Of course, it is spiced up with the amazing spices for which the Island is famous.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Zanzibar Mango Chutney

A delicious chutney perfect for topping coconut crusted fish.

Course Sauce

Cuisine Zanzibar

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Calories 336kcal

Author International Cuisine

Ingredients

1 green mango unripe mango, peeled and cut into small pieces
1/2 small red onion cut into pieces
4 cloves garlic peeled
1 inch fresh ginger peeled
1 teaspoon cumin seeds
1 cinnamon stick
2 Tablespoons tomato paste
1 tablespoon oil

Instructions

In a sauce pan add a tablespoon of oil and over medium high heat add in the chopped mango and onion.
In a mortar and pestle mix together the ginger, garlic and cumin until a paste forms
Add it in the pot along with the cinnamon stick and tomato paste.
Add a little bit of water to soften the mixture and let simmer stirring occasionally until done.

Nutrition

Mexican Poblano Mole’

November 17, 2016 By Darlene at International Cuisine

Mexican poblano mole’ is just one type of mole’ sauce that is loved throughout Mexico. Mole’ is considered to be the national dish of Mexico and it is usually served over chicken or pork. Mole’ is often misunderstood and often referred to as a chocolate sauce.

Most recipes do include chocolate but the sauce is complex with multiple ingredients. In fact I am convinced the term Holy Mole’ came from the nuns who came up with this recipe. It takes a while to make, so patience is a virtue but the end result is simply stunning. A little heat from a combination of chilies, plus nuts and spices and yes a bit of chocolate, are the real stars of the sauce.

Have you ever had homemade Mexican Polabano mole’? Please let me know in the comments below It is a real treat and nothing like those terrible bottled mole’s you may have tried. If you would like more wonderful Mexican recipes plus learn about the country be sure to check out “Our Journey to Mexico“. Also be sure to join the culinary journey around the world so you don’t miss a thing.

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3.67 from 3 votes

Mexican Poblano Mole'

A truly authentic Mole' recipe that is absolutely worth your time in the kitchen to make.

Course Sauce

Cuisine Mexican

Prep Time 2 hours

Cook Time 3 hours

Total Time 5 hours

Servings servings

Calories 247kcal

Author International Cuisine

Ingredients

1 small tomato
2 tomatillos husked and rinsed
1 1/2-inch-thick round slice white onion
5 cloves garlic peeled
1 cup mild olive oil or vegetable oil, divided
8 mulato chiles wiped clean, stemmed, slit open, seeded (reserve the seeds)
4 ancho chiles wiped clean, stemmed, slit open, seeded (reserve the seeds)
6 pasilla chiles wiped clean, stemmed, slit open, seeded (reserve the seeds)
1 corn tortilla
1/2 cup blanched almonds
1/4 cup hulled raw green pumpkin seeds
1/4 cup packed raisins
1 1-inch slice baguette
1/2 small ripe brown or black plantain, peeled and cut crosswise into 1/2-inch slices
1/4 cup sesame seeds
1 1-inch piece canela (Mexican cinnamon)
6 whole cloves
1/4 teaspoon aniseed
1/4 teaspoon coriander seeds
6 large whole allspice berries
1/4 teaspoon whole black peppercorns
6 ounces Mexican chocolate
1 tablespoon sugar
1 1/2 teaspoons fine salt or 1 tablespoon kosher salt
1/4 cup sesame seeds toasted for garnish

Instructions

Set the oven to broil and preheat.
Core the tomato and cut a small “X” through the skin on the opposite end. Roast the tomato, cored side up, and tomatillos on a foil-lined pan, turning the tomatillos over once halfway through, until their tops and bottoms have blackened and cooked to the core and the tomato (without turning) until its top is blackened and it’s cooked to the core this will take about 20-30 minutes.
Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat, and roast the onion and garlic turning the garlic over occasionally, until it is just tender and golden brown with some blackened spots, 8 to 10 minutes; and carefully turning the onion slice over once, until it’s softened and charred on both sides, 15 to 20 minutes.
Heat 1/2 cup of the oil in a medium heavy skillet over medium heat until it simmers. Fry the chiles, a few of the same variety at a time, turning them over with tongs, until puffed and slightly changed in color, 30 to 45 seconds per batch of mulato and ancho chiles, 45 seconds to 1 minute for pasilla chiles, As the chiles are fried, transfer them to a large bowl. When all the chiles are fried, add enough cold water to cover them and let them soak for 30 minutes. Discard the remaining oil from frying the chiles and set the skillet aside.
Using tongs, hold the tortilla directly over a burner set to medium, turning it over frequently, until it’s dark, golden brown, and some burned spots appear on both sides. Crumble it into the soaking fried chiles.
Have ready a medium bowl and a metal sieve set over a small heatproof bowl.
Heat the remaining 1/2 cup of oil in the reserved skillet over medium heat until it shimmers and fry the following ingredients one by one. As they’re fried, use a slotted spoon to transfer them to the medium bowl (for ingredients that are difficult to scoop, empty the contents of the skillet into the sieve to drain first, then return the oil to the skillet and put the fried ingredient into the medium bowl).
Fry the almonds, stirring, until they are golden, about 2 minutes.
Fry the pumpkin seeds, stirring, until they are puffed and only slightly browned, about 1 minute.
Fry the raisins, stirring, until they are puffed, about 1 minute.
Fry the bread, turning over once, until golden on both sides, about 2 minutes.
Fry the plantain slices, turning over once, until golden, about 4 minutes.
Transfer the remaining oil (2 to 4 tablespoons) in the skillet to a 7- to 8-quart heavy pot and set aside.
Wipe the skillet clean and heat it over medium heat until it’s hot. Toast 3 tablespoons of the reserved chili seeds in the skillet, stirring, until fragrant and a shade darker, about 2 minutes. Transfer the chili seeds to the medium bowl. Toast the sesame seeds, canela, cloves, aniseed, coriander, allspice, and peppercorns in the skillet, stirring, until the sesame seeds are a shade darker, about 1 1/2 minutes. Transfer the mixture to the medium bowl.
Drain the chilies and discard the soaking water, and puree them in the blender jar with about 2 cups of the stock.
Heat the reserved oil in the pot over medium heat until hot, then add the chili puree and cook (use a splatter screen so the sauce doesn’t make a mess of the stove), stirring occasionally, until thickened slightly, about 10 minutes.
Meanwhile, working in 2 batches, combine the fried and toasted ingredients (from the medium bowl) with the roasted tomato, tomatillos, onion, and garlic in the blender jar, along with 2 more cups of the stock per batch, and blend until smooth, about 3 minutes per batch. Be careful when you’re blending hot ingredients: Add the mixture to the chili puree in the pot as you blend it, and once you’re done, swish a little liquid around in the blender and add it to the pot.
Add the chocolate, sugar, and salt to the mole, stirring until the chocolate melts. Simmer, partially covered, stirring occasionally and adding more stock as needed to maintain a velvety consistency that thickly coats a wooden spoon, but isn’t gloppy, about 45 minutes. Season to taste with additional sugar and salt.
You can add chicken or pork to your sauce and heat up or make some chicken mole enchiladas

Nutrition

Mauritius Coriander Chutney

October 20, 2016 By Darlene at International Cuisine

Mauritius coriander chutney is super easy to make and very flavorful. It is served like a condiment for all sorts of things like grilled seafood, barbecue and is an essential ingredient in the dholl puri. We loved this fresh sauce along side the lima bean curry in our dholl puri. Honestly it was the most exotic lovely burrito I have ever enjoyed. This is made with fresh coriander so it is best to use it the same day as it is made as it tends to spoil easily. Adjust the chili to your heat preference.

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4.34 from 3 votes

Mauritius Coriander Chutney

Course Sauce

Cuisine Mauritius

Prep Time 5 minutes

Total Time 5 minutes

Servings cup

Author International Cuisine

Ingredients

2 bunches of fresh coriander
2 garlic cloves
4 small red chilies or to your heat tolerance
salt to taste

Instructions

In a high speed blender or food processor, blend together the garlic, chili and coriander until it forms a paste. Add salt to taste and serve

Malawian Fruit Chutney

August 18, 2016 By Darlene at International Cuisine

Malawian fruit chutney is an ingredient used to make the fish dish chambo. One would not typically associate a fruit chutney with African cuisine but come to find out it is not so uncommon after all. When you consider that most African countries were colonized by some European nation, it is not so surprising. Chutney’s are very popular in India for example and the British were the colonizers of India and oh yes, Malawi. So perhaps that is where the introduction lies. At any rate this chutney is what makes the Chambo delicious along with the curry spice blend. You can use it on any number of things like ice cream, toast, eggs etc. etc. This will make a quart of chutney and it keeps for a very long time in an airtight container in the refrigerator. Enjoy!

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5 from 1 vote

Malawian Fruit Chutney

Course Sauce

Cuisine Malawian

Prep Time 1 minute

Cook Time 1 hour 15 minutes

Total Time 1 hour 16 minutes

Servings quart

Author International Cuisine

Ingredients

4 large fresh peaches
1 cup dried apricots
1 cup raisins
2 large red onions
2 1/2 cups sugar
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons salt

Instructions

Soak the dried apricots in boiling water just enough to cover them.
Allow them to soak for about an hour until they are plump and re-hydrated.
Drain them but reserve the water and chop them into small pieces
Peel the peaches and chop them into small chunks
dice the onion
Place all the ingredients including the reserved water into a saucepan and heat for about 20 minutes until bubbly.
Reduce the heat to a simmer for about 1 hour do not cover and stir occasionally
When it is ready, allow to cool for about 15 minutes before putting it into an air-tight quart container. Mason Jars, hot and sterilized work well for this.
The chutney is best in about two weeks time.