Mumbo Sauce, in my research of regional BBQ and Grilling Sauces in America, I discovered this quick and easy sauce from Washington, DC. Who would have guessed that they would have their own sauce! This is a simple sweet-and-sour sauce that is even good on a spoon!

D.C. claims this sauce as their own, but it looks like it migrated from Chicago where it was first created by Argia B. Collins in 1957 in Chicago.

Like most regional sauces it varies from kitchen to kitchen in sweetness and consistency. There is a great dispute as to the ingredients and origin. You can easily adjust this sauce form mild to hot. Here is our take on it with a Kiss of Smoked Garlic. Easy to make and goes fast so you might want to make a “Jumbo Mumbo” sauce and double the recipe.

We used our Smoked Garlic for that “Kiss of Smoke”.

Mumbo sauce – Wikipedia

Mumbo sauce or mambo sauce is a condiment developed in Washington, D.C. popularized in takeout restaurants in Washington, DC. The red-orange sauce is similar to a barbecue sauce or plum sauce but sweet and tangy, and is put on fried chicken wings, French fries, fried jumbo shrimp, and fried rice.
Its origin and ingredients are subject to great dispute.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Mumbo Sauce
A Sauce Recipe

Check Out Our Cookbooks
They are “How To BBQ Picture Books

See our Cookbook: Garlic Lovers: With A “Kiss of Smoke”

Prep Time: 10 minutes
Cook Time: 10 minutes
Stove Top

Ingredients: Mumbo Sauce 

• 1 (6 ounce) can tomato paste
• 2/3 cup ketchup
• 2/3 cup brown sugar
• 1 cup pineapple juice, (I used crushed pineapple and ran it through the blender)
• 1 cup distilled white vinegar
• 1 lemon, juiced (1/4 cup)
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 1/2 tablespoons freshly grated ginger
• 1 teaspoon cayenne pepper
• 4 cloves smoked garlic

Recipe for Smoked Garlic, https://datenightdoins.com/how-to-cold-smoke-garlic/

See our Cookbook: Garlic Lovers: With A “Kiss of Smoke”

Mumbo Sauce
A Sauce Recipe 

Cooking Directions: Mumbo Sauce 

I wanted a thicker sauce so for my pineapple juice I ran a cup of crushed pineapple through the blender until smooth. If you want a thinner sauce use pineapple juice. Adding the ginger and smoked garlic blending again until smooth. 

Add all the ingredients into a saucepan and bring to a slow boil while stirring. Turn the heat down and simmer for about 10 minutes to let everything get happy. Stir occasionally until sauce has thickened slightly.

Note: Don’t worry if you don’t have “Smoked Garlic“, use what you have.

After cooking let cool and work the sauce through a strainer with a spoon to remove solids.
(I ate the solids)

You can store this sauce in anything you like. This goes well in a squeeze bottle.

This sauce will get even better in a day or so…

Mumbo Sauce
A Sauce Recipe

 

 

Mumbo Sauce
A Sauce Recipe

 

 

Mumbo Sauce
A Sauce Recipe

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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They are “How To BBQ Picture Books

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