Sauces
Satini Reken
Satinin Rekin
Seychelles
Boiled skinned shark, finely mashed and cooked with squeezed bilimbi juice and lime, mixed with sautéed onion, pepper, salt, and turmeric; a distinctive sour taste from the bilimbi; a unique Seychellois dish typically served with rice, lentils, and shredded green papaya.
Original eatfuls sticker artwork
What it is
A closer look at Satini Reken.
Boiled skinned shark, finely mashed and cooked with squeezed bilimbi juice and lime, mixed with sautéed onion, pepper, salt, and turmeric; a distinctive sour taste from the bilimbi; a unique Seychellois dish typically served with rice, lentils, and shredded green papaya.
What to look for
Know it when you find it.
The shark should be mashed and tender, the flavour distinctly sour from bilimbi and lime; the onion fried and mixed with turmeric; served with rice, lentils, and green papaya; a unique Seychellois dish with a distinctive sour taste; found at markets on Mahé for SCR 80-150.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Satini Reken.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Аджика
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Afghanistan
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Antigua and Barbuda
Antiguan Pepper Sauce
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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.