Mumbo sauce

Mumbo sauce or Mambo sauce is a type of condiment, sweet and tangy, originating from the United States, specifically from the Chicago and Washington, D.C. areas. It is often used on fried chicken, French fries, and barbecue ribs.

History

Mumbo sauce originated in Chicago, where it is a staple in many African American and Chinese American communities. The sauce was first created by Argia B. Collins Sr., who trademarked the name "Mumbo" in 1950. In Washington, D.C., the sauce became popular in Chinese carry-out restaurants during the late 1960s.

Ingredients

The primary ingredients of Mumbo sauce are ketchup, hot sauce, vinegar, and sugar. However, the exact recipe can vary greatly depending on the region and personal preference. Some versions may also include soy sauce, garlic, or lemon juice.

Cultural significance

Mumbo sauce holds a significant place in the food culture of both Chicago and Washington, D.C. In Chicago, it is often associated with barbecue cuisine, while in D.C., it is a common accompaniment to Chinese-American dishes. The sauce has been the subject of numerous debates regarding its origin and cultural ownership.

Controversy

The name "Mumbo Sauce" has been a point of contention. In 2011, Select Brands, which owns the trademark for "Mumbo," filed a lawsuit against a D.C. company for using the name. The case was settled in 2013, with the D.C. company agreeing to stop using the name.

See also

• List of sauces
• Cuisine of the United States
• Cuisine of Chicago
• Cuisine of Washington, D.C.

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  Mumbo sauce (cropped)