During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Washington D.C.’s Mumbo Sauce
Mumbo Sauce, widely known around the U.S. capital, is a Washington, DC treasure. In the 1960’s, the sticky, sweet and spicy red sauce was first served at Wing-n-Things, originally located at 7th and Florida Avenue NW. While it began as an accompaniment to wings, you’ll now find the sauce served with fried chicken, over half-smokes and Chinese carryout. The sauce is a bit thinner than traditional barbecue sauces and is really easy to make at home. Recipe serves 4.
- 1 cup of ketchup
- 1 cup sugar
- 1 tablespoon paprika
- 3 tablespoons hot sauce
- 3 tablespoons water
- 4 tablespoons white vinegar
- In a mixing bowl, combine all ingredients and mix well.
- Pour into a pot.
- Bring to boil using low heat, stirring occasionally.
- Let cool or serve hot (it’s normally served cool)
- To enhance the flavour of the sauce, just add more of the above ingredients. Do not use salt, because it will destroy the sweetness of the sauce.
Photo: Capital City Co.