Wasakaka

Ingredients

Base

• 1whole head of garlic, peeled
• 1 tspsalt

Acid

• 150 mlsour orange juice, naranja agria
• or 100 ml orange juice with 50 ml lime juice
• 2 tbspwhite vinegar

Also

• 100 mloil
• 1 tbspdried oregano
• 1 tspblack pepper
• 1onion, very finely chopped, optional
• 1chilli, optional

To serve

• over grilled or fried chicken
• with tostones
• with yuca

Directions

1. Use a whole head, and do not be tempted to reduce it. Crush it to a paste with the salt in a mortar rather than chopping it.
2. Remove any green shoot from the centre of the cloves, which is bitter. Mix the garlic paste with the sour orange juice, vinegar, oregano and pepper.
3. Crush the dried oregano between your palms as it goes in, which releases far more. Whisk the oil in gradually as you go.
4. Add it slowly while whisking so it emulsifies loosely into the juice rather than sitting on top as a slick. Add the finely chopped onion if using. It should be fiercely garlicky, sharply sour and salty, and quite thin.
5. Adjust the salt and the acid, which are what carry it. Now let it stand for at least 30 minutes before using.
6. Shake or stir it before every use, since it separates completely on standing. Spoon it generously over hot grilled or fried chicken. Put it on while the chicken is hot, so it soaks in and the heat carries the aroma.
7. Serve it over tostones, over boiled yuca and over roast pork. At a pica pollo it is set on the table in a squeeze bottle or a jug for people to help themselves.

Technique

• It is not the same as Venezuelan guasacaca, which contains avocado.
• Sour orange is the defining ingredient and is sold bottled.
• It separates on standing and is shaken before use.

Substitutions

• Two parts orange juice to one part lime, in place of sour orange.
• Any neutral oil.

Variations

• Used as a marinade before grilling.
• With chopped onion through it.
• With a chilli added for heat.

History

The Dominican roadside chicken sauce, thinned with oil and vinegar and made fresh at every pica pollo.

Frequently asked questions

What is Wasakaka?

Wasakaka is a sauce & condiment from Dominican Republic: sharp garlic, sour orange and oregano sauce spooned over grilled chicken. The Dominican roadside chicken sauce, thinned with oil and vinegar and made fresh at every pica pollo.

How long does Wasakaka take to make?

Wasakaka takes 10 min of preparation and no cooking at all. The recipe makes about 300 ml. It is rated easy to make.

What can I substitute in Wasakaka?

Yes, within limits. Two parts orange juice to one part lime, in place of sour orange. Any neutral oil.

What is the most important thing to get right in Wasakaka?

Use a whole head, and do not be tempted to reduce it. Crush it to a paste with the salt in a mortar rather than chopping it.