Sauces
Refogado
Mozambique
Onion, tomato, garlic and piri-piri sweated slowly in oil into the base that almost every Mozambican pot starts from.
Original eatfuls sticker artwork
What it is
A closer look at Refogado.
Onion, tomato, garlic and piri-piri sweated slowly in oil into the base that almost every Mozambican pot starts from.
What to look for
Know it when you find it.
Not sold — it is the first ten minutes of cooking. The onions should go translucent and then further, to sweet, before anything else joins them.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Refogado.
Keep exploring
If this caught your eye…
Georgia
Adjika
Аджика
A pounded paste of hot red pepper, garlic, coriander seed, blue fenugreek and salt, made wet as a sauce or dry as a coarse rub.
Afghanistan
Afghan Chatni
چتنی
Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
Antiguan Pepper Sauce
Pepper Sauce
Hot pepper sauce made from scotch bonnet peppers, onions, garlic, vinegar, and local spices; a staple condiment on every Antiguan table; used on everything from fish to fungee; a fiery, flavourful sauce; the pepper sauce of Antigua; the heat of the island; a versatile condiment.
Dominican Republic
Agrio de Naranja
A Dominican condiment of sour orange juice, lime, garlic, and hot sauce, served with sancocho. A tangy, acidic sauce that cuts the richness of the stew.
Timor-Leste
Timorese Chili Paste
Ai-manas
The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Provence, France
Aioli
Aïoli
Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
Ají Criollo
A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
Ají de Piña
A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.