Sauces
Waika
Sudan
Dried okra ground to powder and stirred into broth so it thickens into a stretching, slippery sauce for asida.
Original eatfuls sticker artwork
What it is
A closer look at Waika.
Dried okra ground to powder and stirred into broth so it thickens into a stretching, slippery sauce for asida.
What to look for
Know it when you find it.
The slipperiness is the point — Sudanese eaters judge it by how far a spoonful will stretch. Powdered okra is what makes it, not fresh.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Waika.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Georgia
Adjika
Аджика
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چتنی
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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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
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
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.