No edit summary
|
No edit summary
|
||
(81 intermediate revisions by 60 users not shown) | |||
Line 1: | Line 1: | ||
{{Short description|Several types of sauces}} |
|||
{{refimprove|date=November 2007}} |
{{refimprove|date=November 2007}} |
||
[[Image:Papasarrugadas.jpg|thumb|230px|Mojo sauce spread over [[Canarian wrinkly potatoes]]]] |
[[Image:Papasarrugadas.jpg|thumb|230px|Mojo sauce spread over [[Canarian wrinkly potatoes]]]] |
||
[[File:Mojo Canario.jpg|thumb|Mojo Canario]] |
|||
'''Mojo''' ({{IPA-es|ˈmoxo}}) (from the [[Portuguese language|Portuguese]] ''Molho'' (sauce) ) is the name, or abbreviated name, of several types of [[sauce]]s, varying in spiciness, that originated in the [[Canary Islands]]. It is predominantly either a red (most common), green or orange sauce. |
|||
'''Mojo''' ({{IPA-es|ˈmoxo}}, from [[Portuguese language|Portuguese]] ''molho'' {{IPA-pt|ˈmoʎu|}}, meaning "sauce") is the name, or abbreviated name, of several types of [[sauce]]s, varying in spiciness, consisting primarily of [[olive oil]], local pepper varieties (called ''pimienta'' in the Spain), [[garlic]], [[paprika]] (called ''pimentón'' in Spain), [[cumin]] or [[coriander]], and other spices. Mojo originated in the [[Canary Islands]], where the main varieties are green mojo (''mojo verde''), red mojo (''mojo rojo''), and spicy red mojo (''mojo picón'').<ref>{{Cite web |date=2020-07-06 |title=Mojo Picon |url=https://www.chilipeppermadness.com/recipes/mojo-picon/ |access-date=2022-03-28 |website=Chili Pepper Madness |language=en-US}}</ref> Other countries have recipes similar to mojo, where acidic ingredients such as [[vinegar]], [[lemon]], [[orange (fruit)|orange]], or [[Lime (fruit)|lime]] juice may be used. |
|||
== Canarian mojo == |
|||
The basic recipe consists of [[olive oil]], large amounts of [[garlic]], [[paprika]], [[cumin]], [[chili pepper|red chilli]] and [[salt]]. Flavorings such as [[vinegar]], [[lemon]], [[orange (fruit)|orange]] or [[Lime (fruit)|lime]] juice are common. The most typical use of this hot sauce seems to be ''[[Canarian wrinkly potatoes|papas arrugadas]] con salsa mojo'', or ''potatoes with mojo''. Mojo is also commonly served with fresh bread rolls at the beginning of a meal. Similar sauces, also known as ''mojo'', are also popular in [[Cuba]] and throughout the islands of the [[Caribbean]], Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, and have even influenced some [[barbecue sauce]]s in the [[Deep South]] region of the United States, particularly the states of Florida, Texas, and Louisiana. |
|||
⚫ | The flavor can be made of almost everything, from tomato or pepper to avocado. |
||
=== Typology === |
|||
In Cuban cooking ''mojo'' applies to any sauce that is made with garlic, olive oil and a citrus juice, traditionally sour orange juice. It is commonly used to flavor the [[cassava]] tuber and is also used to marinate roast pork.<ref name="OttoCubanTampa">{{cite web |url= http://www.tbo.com/news/metro/MGBQAS0758F.html |title= Cuban Is Ours, Any Way You Try To Slice It |author= Steve Otto |work= [[The Tampa Tribune]] |date= 24 October 2007 |quote= }}</ref> |
|||
'''Green mojo''', or mojo containing green spices, is commonly used for fish, especially the proper ''green mojo'' (made with green pepper) but also coriander mojo (''mojo de cilantro'') and parsley mojo (''mojo de perejil''). As coriander mojo and parsley mojo contain some water, they need to be kept in the refrigerator and have to be consumed within two days after preparation.{{Citation needed|date=September 2014}} |
|||
In [[Puerto Rico]] ''mojo'' is a herb sauce of finely chopped [[cilantro]] or [[parsley]] with salt, lots of crushed garlic and olive oil. But [[black pepper]], [[onion]]s and vinegar and lemon can also be added. It is commonly used on the island as a dip for ''[[tostones]]'', cassave and sometimes mashed with ''[[mofongo]]''. |
|||
'''Red mojo''', made of small red peppers from [[La Palma]] (called ''pimienta picona'' or ''pimienta palmera'') and [[paprika]], is usually eaten with meat.<ref>{{Cite web |title=Pimienta palmera |url=https://canalcocina.es/sabias-que/glosario/pimienta-palmera |access-date=2022-03-28 |website=canalcocina.es |language=es-ES}}</ref> Red and green mojo can be used interchangeably to season some dishes, prominently ''[[Canarian wrinkly potatoes|papas arrugadas]] con salsa mojo'', or potatoes with ''mojo''. Mojo is also commonly served with fresh bread rolls at the beginning of a meal. |
|||
== International variations == |
|||
Similar sauces, also known as ''mojo'', are also popular [[Cuban cuisine|in Cuba]] and throughout the islands of the [[Caribbean cuisine|Caribbean]], Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, as well as [[Mexico]], and have even influenced some [[barbecue sauce]]s in the [[Deep South]] region of the United States, particularly the states of Florida, Texas, and Louisiana.{{Citation needed|date=September 2014}} |
|||
⚫ | The flavor can be made of almost everything, from tomato or pepper to avocado.{{Citation needed|date=September 2014}} |
||
{{anchor|Cuban}} |
|||
In [[Cuban cooking]], ''mojo'' applies to any sauce made with garlic, olive oil, or pork lard, and a citrus juice, traditionally [[bitter orange]] juice. It is commonly used to marinate roast pork<ref name="OttoCubanTampa">{{cite web |url= http://www.tbo.com/news/metro/MGBQAS0758F.html |archive-url=https://web.archive.org/web/20090507190125/http://www.tbo.com/news/metro/MGBQAS0758F.html |title= Cuban Is Ours, Any Way You Try To Slice It |author= Steve Otto |work= [[The Tampa Tribune]] |date=24 October 2007 |archive-date=7 May 2009}}</ref> or as a dip for plantain chips and fried cassava (yuca frita)[https://stovetopdiplomat.com/2019/01/07/cuban-mojo/]. The sauce is occasionally called by its diminutive, 'mojito,' but should not be confused with the beverage [[Mojito|of the same name]].<ref>{{Cite web |title=Mojo - Cuban Marinade |url=https://icuban.com/food/mojo.html |access-date=2022-03-28 |website=icuban.com}}</ref> To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt. |
|||
{{anchor|Puerto Rico}} |
|||
In [[Puerto Rico]], ''mojo'' is a herb sauce of finely chopped [[cilantro]] or [[parsley]] with salt, plenty of crushed garlic, and olive oil. [[Black pepper]], butter, grated [[onion]], vinegar, and any citrus fruit can also be added. It is commonly used on the island as a marinade for chicken roast and a dip for ''[[tostones]]'', fried cassava, and sometimes mashed with ''[[mofongo]]''. Puerto Rican [[Chef Jose Enrique]] mojo mixed with papaya and avocado topped on fish has become a part of Puerto Rican gastronomy. There is also a version popular in the town of [[Salinas, Puerto Rico|Salinas]], called ''mojo isleño'', which is served with [[seafood]], particularly fish.<ref>{{Cite web|last=chefbrad|date=2008-07-11|title=Mojo Isleño Recipe (Puerto Rican fish with tomato-olive sauce)|url=https://www.whats4eats.com/fish/mojo-isleno-recipe|access-date=2021-10-11|website=Whats4eats|language=en}}</ref> |
|||
{{anchor|Dominican Republic}} |
|||
In the [[Dominican Republic]], it is called [[wasakaka]] and is used as a sauce for roasted chicken and boiled cassava. Wasakaka is made of boiling plenty of water with parsley, garlic, olive oil, and sour orange or lime juice. |
|||
==See also== |
|||
{{portal|Food}} |
|||
* [[Aioli]] |
|||
⚫ | |||
*[[Green sauce]] |
|||
⚫ | |||
==References== |
==References== |
||
{{Reflist}} |
{{Reflist}} |
||
* [http://www.canarias.com/canarian-traditions/mojo-sauce/ Recipes for mojo sauce] |
|||
⚫ | |||
⚫ | |||
⚫ | |||
[[Category:Canary Islands cuisine]] |
[[Category:Canary Islands cuisine]] |
||
[[Category:Caribbean cuisine]] |
[[Category:Caribbean cuisine]] |
||
[[Category:Chili sauce and paste]] |
|||
[[Category:Cuban cuisine]] |
[[Category:Cuban cuisine]] |
||
[[Category:Puerto Rican cuisine]] |
[[Category:Puerto Rican cuisine]] |
||
[[Category:Sauces]] |
|||
⚫ | |||
⚫ | |||
[[ca:Mojo]] |
|||
[[es:Mojo (salsa)]] |
|||
⚫ | |||
[[it:Mojo (Cuba)]] |
|||
[[lt:Mocho]] |
|||
[[nl:Mojo (saus)]] |
|||
[[ja:モホ]] |
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Mojo" sauce – news · newspapers · books · scholar · JSTOR (November 2007) (Learn how and when to remove this message) |
Mojo (Spanish pronunciation: [ˈmoxo], from Portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the Spain), garlic, paprika (called pimentón in Spain), cuminorcoriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo), and spicy red mojo (mojo picón).[1] Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.
Green mojo, or mojo containing green spices, is commonly used for fish, especially the proper green mojo (made with green pepper) but also coriander mojo (mojo de cilantro) and parsley mojo (mojo de perejil). As coriander mojo and parsley mojo contain some water, they need to be kept in the refrigerator and have to be consumed within two days after preparation.[citation needed]
Red mojo, made of small red peppers from La Palma (called pimienta piconaorpimienta palmera) and paprika, is usually eaten with meat.[2] Red and green mojo can be used interchangeably to season some dishes, prominently papas arrugadas con salsa mojo, or potatoes with mojo. Mojo is also commonly served with fresh bread rolls at the beginning of a meal.
Similar sauces, also known as mojo, are also popular in Cuba and throughout the islands of the Caribbean, Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, as well as Mexico, and have even influenced some barbecue sauces in the Deep South region of the United States, particularly the states of Florida, Texas, and Louisiana.[citation needed] The flavor can be made of almost everything, from tomato or pepper to avocado.[citation needed]
InCuban cooking, mojo applies to any sauce made with garlic, olive oil, or pork lard, and a citrus juice, traditionally bitter orange juice. It is commonly used to marinate roast pork[3] or as a dip for plantain chips and fried cassava (yuca frita)[1]. The sauce is occasionally called by its diminutive, 'mojito,' but should not be confused with the beverage of the same name.[4] To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt.
InPuerto Rico, mojo is a herb sauce of finely chopped cilantroorparsley with salt, plenty of crushed garlic, and olive oil. Black pepper, butter, grated onion, vinegar, and any citrus fruit can also be added. It is commonly used on the island as a marinade for chicken roast and a dip for tostones, fried cassava, and sometimes mashed with mofongo. Puerto Rican Chef Jose Enrique mojo mixed with papaya and avocado topped on fish has become a part of Puerto Rican gastronomy. There is also a version popular in the town of Salinas, called mojo isleño, which is served with seafood, particularly fish.[5]
In the Dominican Republic, it is called wasakaka and is used as a sauce for roasted chicken and boiled cassava. Wasakaka is made of boiling plenty of water with parsley, garlic, olive oil, and sour orange or lime juice.
| ||||
---|---|---|---|---|
Chili sauce |
| |||
Chili paste |
| |||
|