Mumbo sauce

A sweet, slightly spicy, ketchup-orange sauce that is the defining condiment of Washington, D.C. carryout culture, especially at Chinese-American and chicken-wing spots. It is drizzled over fried chicken wings, french fries, jumbo shrimp, and fried rice, somewhere between barbecue sauce and sweet-and-sour. The name and recipe trace back to Argia B. Collins Sr.'s Chicago barbecue sauce from around 1950, but the D.C. variant became inseparable from the city's Black neighborhoods.