Mumbo sauce
American condiment
Mumbo sauce or mambo sauce is a takeout condiment specialty of Washington, D.C. It is similar to barbecue sauce, but somewhat sweeter, and also somewhat spicier or more sour. (There is some variation in flavor and consistency.) It is put onto fried chicken wings, french fries, fried jumbo shrimp, and fried rice. The origin and ingredients of Mumbo sauce are subject to great dispute. It is often compared to Chicago mild sauce, also a takeout sauce of the city's Black neighborhoods.
History
The trademark Mumbo name was first used by Argia B. Collins Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. Since at least as early as 1950, Mr. Collins and his business used this trademark, and his successor-in-interest, Select Brands, LLC, registered the trademark with the U.S. Patent and Trademark Office on May 25, 1999, Registration No. 2,247,855. The Mumbo trademark has been used for sauces, and appears on labels as part of the phrase Mumbo® Sauce.
Some people have used the term "Mumbo Sauce" in articles, internet blogs and advertisements for their sauce products, in connection with a sauce said to have originated in Washington, D.C. Chinese restaurants used on chicken wings, French fries, and fried rice.
The public source identifies “Mumbo sauce” as american condiment. This brief keeps that definition visible, then builds a research path around Mumbo, sauce and American.
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This entry incorporates text from “Mumbo sauce” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.