Mabu Mabu - Indigenous Sauces
Mabu Mabu acknowledges the many Aboriginal and Torres Strait Islander communities who have been gathering, growing, harvesting and using Indigenous ingredients for over 60,000 years on the lands now known as Australia, in particular our chef's cultural heritage; the Komet Tribe of the Meriam People of Mer Island in the Torres Strait.
How to use
- Organic Tomato Sauce - a classic all-rounded. Great with meat, savoury pastries and hot chips (organic tomatoes, bush tomato, powdered mustard, celery salt, garlic powder, onion powder, white vinegar, sugar, pepper, cayenne, salt).
- Green Tomato Hot Sauce - a zesty Mexican style hot sauce that can be used with tacos or as a salad dressing (green tomatoes, bush tomato, jalapeño chillies, fresh coriander, garlic, onion, white vinegar, lime juice).
- Pineapple Hot Sauce - a tropical hot sauce for fish and white meats, or as a salad dressing (chillies, fresh pineapple, fresh coriander, lime juice, white vinegar, salt, sugar).
- Island Marinade - The Torres Strait has a long history of trading with Asian and Polynesian peoples. As a result, you will often find soy sauce in our cooking. Use this marinade to make an outstanding fried chicken or barbecue pork (dark soy, ginger, garlic).
- Organic Sriracha - A south-east Asian style hot sauce with a mild heat. Perfect for those who love to add a dash of chilli to every meal (organic red peppers, carrots, nativepepperberries, chillies, garlic, white wine vinegar, salt).
- Chilli Paste - Our home made, very hot chilli paste made with macadaia. Contains garlic.
250ml bottles, keep in a cool dry place away from sunlight. 12 months shelf-life.
Mabu Mabu is a term from the Torres Strait that translates to 'help yourself.'Traditionally, a Mabu Mabu is a banquet, shared table or big family meal. It's how we like to enjoy food on the islands: surrounded by the people we love.
We're passionate about native ingredients, and use a variety of indigenous herbs, fruits, succulents and spices in all of our dishes. We want to help create a truely Australian cuisine by helping people to understand native flavours, and to use them in their every-day cooking.
Nornie Bero is the head chef and business owner. Originally from Mer Island in the Torres Strait, Nornie has been a professional chef for over 20 years. Her style of cooking is all about generosity and flavour. She has been creating dishes using native ingredients for much of her career, and is currently on a mission to make Indigenous herbs, spices, vegetables and fruits part of everyone's kitchen pantry.
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