Ají (sauce) Ají (sauce) Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it "uchu". In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavour and spice. It is usually added to other foods such as chugchucaras, soup, chorizo, or empanadas. In Chile there
Cocktail sauce Cocktail sauce Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish(es) referred to as seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956). Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp, and seafood with spiced, cold sauces