Best Kens Mumbo Sauce Recipes

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MUMBO SAUCE - D.C.'S FAMOUS SWEET & SOUR SAUCE



Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce image

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 10

1 (6 ounce) can tomato paste
⅔ cup ketchup
⅔ cup white sugar
1 cup pineapple juice
1 cup distilled white vinegar
1 lemon, juiced
¼ cup honey
2 tablespoons soy sauce
1 ½ tablespoons freshly grated ginger
1 teaspoon cayenne pepper

Steps:

  • Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
  • Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 40.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.9 g, Sodium 617.8 mg, Sugar 35.7 g

MAMBO SAUCE



Mambo Sauce image

This sweet-sour-spicy condiment (also known as mumbo sauce) is a staple in our nation's capital. Its roots are in Chicago, but DC's fried chicken joints have made it famous.

Provided by Food Network Kitchen

Categories     condiment

Time 1h15m

Yield about 1 1/2 cups of mambo sauce

Number Of Ingredients 7

3/4 cup ketchup
1/2 cup sugar
1/4 cup hot sauce
1/4 cup pineapple juice
2 tablespoons white vinegar
1 tablespoon smoked paprika
1 1/2 teaspoons soy sauce

Steps:

  • In a small saucepan, combine the ketchup, sugar, hot sauce, pineapple juice, vinegar, smoked paprika and soy sauce over medium heat; bring to a simmer. Cook, whisking constantly, until slightly thickened, 8 to 10 minutes. Refrigerate until cold, about 1 hour.

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