Sauce: we can’t get enough of it. Whether we make it for dipping, spreading or simply pouring over a dish, there are very few occasions where we say no. That’s why we like to argue for more mojo: a fresh, slightly spicy West African copy that – if you don’t know it yet – will make your life a lot tastier.
The sauce is originally a collective name for all kinds of hot sauces that you could eat on the Canary Islands. Mojo now happily travels all over the world and we see derivative versions in tropical regions such as Mexico, Cuba, Spain and South America.
What do we use it for? A lot. From bread to potatoes and from salads to marinade for meat, fish and vegetables.
That is also the beauty of mojo: both the taste and the use of the sauce are determined by the ingredients that are available on the spot. So plenty of variation options. If we look for ingredients that are most similar in all regions, they are olive oil, garlic, citrus juice, paprika, chili, oregano and cumin. Also a distant taste family of the chimichurri . Have you tasted it yet?
These original versions of the Canary Islands can be roughly divided into two groups. The first is the green one, with green pepper, parsley and coriander as the main ingredients. Delicious with fish, but we also like to eat it over vegetables, with bread or in a salad.
And then the red one: made from red peppers and paprika and especially delicious with meat, according to the Canarian tradition. But potatoes also get an extra dimension with this liquid flavor bomb. Important: to get the peppers a little less spicy , soak them in water first. Can we eat more of it?
But in addition to the red and green, there are also countless variants available on the Canary Islands. How about mojo made from cheese, almond or saffron, for example?
For a green version with coriander , please refer to our colleagues at Bon Appétit, and at Saveur they have the traditional red version . And if you prefer a version including potatoes right away, take a look here.
Source: Culy by culy.nl
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