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Mojo (Spanish pronunciation: [ˈmoxo], from Portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red (most common), green or orange sauce.
The basic recipe consists of olive oil, large amounts of garlic, paprika, and cumin. Flavorings such as vinegar, lemon, orange or lime juice may be added. The most typical use of this sauce seems to be 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 sauces 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.
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.
In Puerto Rico mojo is a herb sauce of finely chopped cilantro or parsley with salt, lots 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.
In the Dominican Republic it is called wasakaka. Used as a sauce for roasted chicken and boiled cassava. Wasakaka is a of mix of garlic, olive oil, sour orange or lemon juice.