Sauces
Sauce Adémè
Togo
A slimy sauce made from leafy greens (corète/spinach); a traditional Beninese sauce; the leaves give it a mucilaginous texture similar to okra; served with pâte.
Original eatfuls sticker artwork
What it is
A closer look at Sauce Adémè.
A slimy sauce made from leafy greens (corète/spinach); a traditional Beninese sauce; the leaves give it a mucilaginous texture similar to okra; served with pâte.
What to look for
Know it when you find it.
A dark green, slightly slimy sauce; the corète leaves give it a glossy texture; served over wô or akassa; a beloved Beninese sauce.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Sauce Adémè.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Georgia
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Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
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Dominican Republic
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Timor-Leste
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Provence, France
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Dominican Republic
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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
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A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.