sauce

Harissa

Harissa

Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper) and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway (cumin seed) as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco according to Moroccan food.
Sambal cincalok

Sambal cincalok

This is a type of sauce to serve with Malaccan food. It roughly translates to preserved prawn/shrimp sambal. Cincalok is also a Malaccan food made of fermented small shrimps or krill. It is usually served as a condiment together with chillis, shallots and lime juice.
Guacamole

Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with salt. Some recipes call for tomato, onion, garlic, lime juice, chili, yogurt and/or additional seasonings.
Sambal goreng teri petai

Sambal goreng teri petai

Sambal goreng teri petai is a mixture of red chilli, garlic, shallot, salted ikan teri (anchovy) and petai (or green stinky bean) as the main ingredients. Sambal is a condiment that has a chili-based sauce. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines, South Africa and Sri Lanka, as well as in the Netherlands and in Suriname, through Javanese influence. Typically made from a variety of chili peppers.