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|image_alt=Guasacaca in a mason jar|minor_ingredient=[[Avocado]], pepper, onions, [[worcestershire sauce]], and green bell peppers|similar_dish=* Venezuelan wasakaka is similar to [[guacamole]] |
|image_alt=Guasacaca in a mason jar|minor_ingredient=[[Avocado]], pepper, onions, [[worcestershire sauce]], and green bell peppers |
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|similar_dish=* Venezuelan wasakaka is similar to [[guacamole]] |
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* Dominican wasakaka is similar to |
* Dominican wasakaka is similar to [[chimichurri]]}}'''Wasakaka''' is a savory sauce found in [[Dominican Republic cuisine|Dominican]] and [[Venezuelan cuisine]]. The name is also spelled '''''guasacaca''''', pronounced the same.<ref>{{cite web|title=guasacaca|url=http://www.oxforddictionaries.com/us/translate/spanish-english/guasacaca|access-date=2016-02-01|work=Oxford Spanish-English Dictionary}} Sound file is at "{{sc|lat.am.sp}}", to the right of the headword near the top of the window.</ref> It is often used in chicken dishes. |
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== Variations == |
== Variations == |
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| Type | Condiment |
|---|---|
| Place of origin | Venezuela |
| Main ingredients | Variations may include cilantro, parsley, olive oil, lime juice or vinegar, salt, garlic, and chili peppers |
| Ingredients generally used | Avocado, pepper, onions, worcestershire sauce, and green bell peppers |
| Similar dishes |
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Wasakaka is a savory sauce found in Dominican and Venezuelan cuisine. The name is also spelled guasacaca, pronounced the same.[1] It is often used in chicken dishes.
In Venezuela the sauce is made from avocados, olive oil, salt, pepper, lime juice or vinegar, cilantro, parsley, green bell peppers, onions, worcestershire sauce, garlic, and chili peppers.[2] The Venezuelan sauce is similar to Mexican guacamole.
It is served over parrillas (grilled food), arepas, empanadas, and various other dishes. It is common to make the guasacaca with a little hot sauce instead of jalapeño, but like a guacamole, it is not usually served as a hot sauce itself.
In the Dominican Republic the sauce is made with lime or sour orange juice, garlic, parsley, salt, pepper and olive oil. It is similar to Canary Islands mojo, which was brought to the Caribbean and is very popular in Cuba and Puerto Rico.[3] The sauce in Dominican Republic is boiled with plenty of water until it reduces halfway. The sauce is then used for roasted chicken and boiled cassava.[4]
 | This Venezuelan cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
