Suugo

Suugo is a liquid or thick sauce that is not usually eaten on its own, but is poured over or mixed into other dishes such as meat, fish, rice, pasta, vegetables, or bread. Its purpose is to add flavor, aroma, color, and seasoning to the main dish.

Sauces vary in their liquid base (water, stock, milk, oil, vinegar, or reduced cooking liquid), the ingredients that provide thickness, and the seasonings used. Nearly every cuisine in the world has its own characteristic sauces that form part of its daily cooking.

Basic Components

Many sauces consist of three parts: the liquid base, the thickening agent, and the seasoning. The liquid may be meat or fish stock, milk, vegetable water, or oil. The thickening agent is often made from flour cooked in fat until golden (also called a roux in French cooking), breadcrumbs or finely broken bread, eggs, or vegetables simmered for a long time until the liquid reduces. Seasonings include fresh herbs, onions, garlic, vegetables, spices, vinegar, lemon juice, or citrus zest.

Common Types

There are vegetable-based sauces served with pasta, dairy sauces such as béchamel made from milk, flour, and butter, vinegar and oil sauces like vinaigrette for salads, and egg and oil sauces such as mayonnaise. Asian cuisines commonly use sauces made from fermented soy, spices, sugar, and vinegar. Somali cuisine is known for a spice sauce made from chili peppers, vegetables, garlic, and lemon juice, served with rice and meat.

Preparation

The standard method begins by cooking onions and garlic in oil or butter, then adding vegetables or stock. Simmering for a long time reduces the liquid and concentrates the flavors. When a thicker consistency is desired, flour or a paste made from flour and water is added while stirring constantly to avoid lumps. Sauces made with milk or eggs require moderate heat, as high heat can curdle the proteins.

Storage and Commercial Use

Commercially produced sauces are preserved with vinegar, lemon juice, sugar, or heat-treatment, which extends their shelf life. Homemade sauces, especially those containing milk or eggs, spoil quickly if not refrigerated.