Get five people in a room and you'll get six recipes for mumbo sauce. It's one of those things that completely depends upon taste. But a HuffPo blogger who calls himself Meathead created this recipe from the best qualities of his favorite sauces. He advises us to try it on fried chicken, fish, shrimp, or even on eggrolls. "Unorthodox as it may sound," he says, "it's pretty good on barbecued ribs and pulled pork, too."
- 1/2 cup tomato paste (if you have to, ketchup works in a pinch)
- 1 cup distilled white vinegar
- 1 cup pineapple juice
- 1 cup sugar
- 4 teaspoons soy sauce
- 1 teaspoon powdered ginger
- 1/2 teaspoon hot sauce or more if you wish, preferably Tabasco
In a heavy-bottomed saucepan, combine all ingredients. Simmer, but do not boil, for about 20 minutes to marry the flavors and thicken the sauce. Taste and adjust to your preferences. Serve by drizzling on whatever you're serving or offer it in a bowl for dipping. Or both. Mumbo sauce can be refrigerated for months.Toss it into the microwave for 20 seconds or so first to take the chill off if retrieving from the refrigerator.