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IbizaFoodie | June 11, 2021

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3 exotic sauces for your cuisine  | IbizaFoodie

3 exotic sauces for your cuisine 

We just traveled around the world seeking for 3 exotic sauces for our cuisine.

Adobo sauce (The Philippines): you can find this sauce in every family’s kitchen around the country, adobo is for Philippines as mayo is for us. They use it to accompany all their meals, like rice, pig, chicken or fish. We could say that it’s a kind of stew because the sauce is cooked directly with the meat instead of adding it later.

How to prepare it: you must cut the meat in little pieces and put it into a big pan, then you add vinegar, soy sauce, black pepper, a couple of bay leaves and water until all the ingredients are covered. Leave to boil for 5 minutes before stir the ingredients and then leave for 20 minutes on a medium heat. While they are boiling, you can crush garlic in the mortar and add it to the meat when it’s cooked enough. 

Pili pili (Tanzania): this spicy sauce comes from an African red pepper called also pili pili and it’s very common in several African countries as Tanzania and Kenya. Its taste is very characteristic and it’s used to accompany all kind of recipes, from fish and meat to rice and vegetables. You can never go wrong with this delicious touch in your cuisine. 

How to prepare it: firstly you should considerer some recommendations to manipulate this pepper, as you can’t touch your eyes and face while you are touching the pepper, and it’s important to wash your hands after manipulating it. Too cook this sauce you need a dozen of spicy African peppers, 1 garlic, 1 onion, 1 kilo of tomatoes, 4 soup spoons of vinegar, 1 tea spoon of sugar, 1 tea spoon of salt and a little bit of green sweet pepper. 

Cut the peppers and peel the garlic, onion and tomatoes. After that you have to boil all the ingredients during half an hour in a big pan (using no water). You don’t need to use a beater, just mix all the ingredients with a fork when they are soft. The sauce will be lumpy and tasty. 

Salsa al olivo (Perú): an olives’ sauce with a citric touch that won’t leave anyone indifferent. It’s mostly used to accompany fish like hake, monkfish, sole and even octopus and transform into a original and delightful meals.

How to prepare it: Mix ½ kilo of black olives in a beater with 2 claves of garlic and two spoons of mayo. After mixing all, add 2 lemon juices and ¼ mug of olive oil. This sauce doesn’t need any salt.