Sauces
Baobab Leaf Sauce
Sauce feuilles de baobab
Burkina Faso
A thick sauce from fresh or dried baobab leaves with potash, soumbala, and meat or fish; the leaves are mucilaginous and thicken the sauce; used in 64% of tô sauces in Burkina Faso.
Original eatfuls sticker artwork
What it is
A closer look at Baobab Leaf Sauce.
A thick sauce from fresh or dried baobab leaves with potash, soumbala, and meat or fish; the leaves are mucilaginous and thicken the sauce; used in 64% of tô sauces in Burkina Faso.
What to look for
Know it when you find it.
A dark green, viscous sauce with a slightly slippery texture; the baobab leaves give it body and a mild earthy flavour; the most common tô sauce in Burkina Faso.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Baobab Leaf Sauce.
Names around the table
One food, more than one name.
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.