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With a name that means “tasty” in Bambara (a native language in Cote D’Ivoire), you know this sauce has to be something special. This Akadi sauce is adapted from a family recipe and is designed to be used on any and all savory dishes—we were even left surprised with how versatile it really can be. Typically only available locally in Portland, OR, the sauce is relatively thin, so it can easily melt into soups and stews for a quick flavor boost, but also thick enough to make for a flavorful dipping sauce or condiment. Available in mild or hot, akadi has a flavorful base of tomatoes, peppers and garlic, with a sweet freshness from carrot, ginger and a touch of brown sugar. Myriad savory spices like paprika, turmeric and cayenne offer extra warming depth, while a wonderful curry taste hits the palate first. Both the mild and spicy sauces have some heat, with the latter leaning more cayenne-forward.
With a name that means “tasty” in Bambara (a native language in Cote D’Ivoire), you know this sauce has to be something special. This Akadi sauce is adapted from a family recipe and is designed to be used on any and all savory dishes—we were even left surprised with how versatile it really can be. Typically only available locally in Portland, OR, the sauce is relatively thin, so it can easily melt into soups and stews for a quick flavor boost, but also thick enough to make for a flavorful dipping sauce or condiment. Available in mild or hot, akadi has a flavorful base of tomatoes, peppers and garlic, with a sweet freshness from carrot, ginger and a touch of brown sugar. Myriad savory spices like paprika, turmeric and cayenne offer extra warming depth, while a wonderful curry taste hits the palate first. Both the mild and spicy sauces have some heat, with the latter leaning more cayenne-forward.
This West African condiment comes from a beloved childhood recipe.
Chef Fatou Ouattara remembers a vegetable sauce made by her grandmother in Bobo Dioulasso, Burkina Faso, who taught her how to cook using traditional methods beginning at age eight. Ouattra modified this recipe to craft her signature Akadi sauce with local ingredients. The chef also ran a pan-African restaurant in Portland, OR by the same name, where her customers would slather the sauce on all kinds of dishes spanning from the Ivory Coast to Ghana.
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HOW TO USE
With its smooth texture and big flavor, akadi makes a wonderful dipping sauce for all kinds of snacks and appetizers. Go the traditional route with fried plantains and fried cassava root, or scoop it up with fresh vegetable crudités for a quick snack or party plate. Marinade chicken—use 1/4 cup of the sauce per pound of chicken thighs or breasts before you grill. It works well with beef and pork, too. Spoon the sauce over samosas, drizzle a few tablespoons over hearty roasted brassicas like Brussels and broccoli, or pour about 1/4 cup of the stuff on a whole grilled or fried fish. A swipe across your bread will add heat and complexity to even the simplest sandwich. Brush onto beef skewers or veggie skewers of peppers and onions before tossing them on the grill. Follow this formula for a unique and flavorful salad dressing: Thin 2 tablespoons of Akadi with a generous squeeze of lime. Add equal parts oil. Boom, you’re done. Add a few glugs of this sauce to a simmering pot of grains or legumes. We especially love how the tomato-forward taste pairs with lentils and split peas. Pour some into stir fries, rice dishes and soups and stews of all sorts.
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