It begins with a simple question, or perhaps the most complicated question of the day: “what do you want to eat?”

Olokoi sits at the end of a chore to put something on the table for dinner and the beginning of a culinary adventure. The versatility of Olokoi sauces lets you be creative and have fun! Whether you choose to simply drizzle it over your favorite ingredients or mix it with other condiment staples, you’ll find endless possibilities to keep all taste buds entertained. An easy family meal may never be boring again.

 Marinade for Chicken

Ingredients:

  • 1/2 cup olive oil

  • 3 tbs Olokoi sauce

  • 2 tbs balsamic vinegar

  • 2 tbs soysauce

  • 1 tbs worsteshire sauce

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp dry herbs of your choice. I used basil, parsley, thyme, and oregano

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/4 cup of brown sugar

  • 1 lb chicken (or protein of your choice)

Combine all ingredients in a bowl or in my example a Ziplock bag. Mix well and then add your protein. At minimum marinate for an hour, however the longer the better. BBQ for 8 min per side, depending on the thickness of your meat. When BBQing, you want to get a dark caramelization on the chicken, this is where all the flavor lives!

Chimichurri.jpg
 

Olochurri (Uncle Chico’s Chimichurri Sauce)

Ingredients:

  • Half stem each of cilantro and flat leaf parsley finely minced

  • 1 tsp grated ginger

  • 1 tsp Sambal

  • 3 cloves finely minced fresh garlic

  • 3 big pinches dried oregano

  • 3 tsp crushed red pepper (or to taste)

  • 1 tsp fresh cracked pepper

  • White part of green onion finely diced

  • Coarse salt to taste

  • 2 tbs of Olokoi sauce

  • 1 tbs red wine vinegar

  • Fine extra virgin olive oil (I add as I go along until I get the consistency I like)

Marinated Cucumbers with Olokoi

Ingredients:

  • Marinated cucumbers with Olokoi

  • 3 cucumbers, seeds removed, peeled and sliced

  • ¼ cup Olokoi

  • ¼ cup red wine vinegar

  • Salt and pepper 

  • Shichimi Togarashi 

  • Black sesame seeds

Directions:

Combine all ingredients, but the Shichimi Togarashi and black sesame seeds. When all combined, allow the cucumbers to marinate for 30 minutes to up to an hour. Top with the Shichimi Togarashi and black sesame seeds.

 
Cucumbers.jpg
unsplash-image-eGPlT_RXzi8.jpg
 

Tangy Spicy BBQ Sauce

Ingredients:

  • 2 cups ketchup

  • 1/2 cup of Olokoi

  • 2 tablespoons apple cider vinegar

  • 5 tablespoons brown sugar

  • 2 tablespoons honey or maple syrup

  • 2 1/2 teaspoons smoked paprika

  • 2 teaspoons dry mustard

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • If you want a spicier bbq sauce, add 1/4 teaspoon cayenne or more to taste

Directions:

Add everything to a medium sauce pan, put the heat on medium, and stir until all is combined. Drop temp to low and allow to heat through for about 5-8 min. I used this bbq sauce for 2 racks of baby back ribs. To cook the ribs, I seasoned them with some left over pork shoulder rub that I made awhile ago. You can also just use salt and pepper. Baked the ribs at 275 for about 5 hours. Took them out of the oven, smothered them this bbq sauce and then put them on the grill to caramelize the sauce and put a bit of a char on the ribs. SO GOOD!

Citrus-Savory Sesame Oil Dressing

Ingredients:

  • 1/2 cup Olokoi

  • 3 tablespoons sesame oil

  • 1/4 cup avocado oil

  • 1 small shallot diced

  • 1 clove of garlic diced

  • Salt and pepper to taste

Directions:

In a small bowl, combine all ingredients and whisk until everything is blended nicely. Taste as you go and season more with salt and pepper as needed. To really make this easy, combine all ingredients in a jar with a fitted lid. Shake until combine. Pour over your meal and enjoy.

 
unsplash-image-AiHJiRCwB3w.jpg
AdobeStock_254437371.jpeg
 

Garlic, Chili and Olokoi Edamame

Ingredients:

  • 1lb edamame in shells

  • 1 tablespoon sesame oil

  • 1 tablespoon chili sauce (like sriracha, sombal, or chili crisp)

  • 2 (or 5, I LOVE garlic) cloves of garlic minced

  • 1 tablespoon Olokoi sauce

  • 1/2 teaspoon sesame seeds

  • Sea salt to taste

DIRECTIONS

Steam the edamame and put aside.

In a small skillet, heat up the sesame oil and fry the garlic just until golden. Be careful to not let the garlic burn. Remove garlic from skillet and put into a medium sized bowl.

Add chili and Olokoi to the fried garlic and mix together. Pour mixture over the edamame and mix to coat. Finally top with sesame seeds. Enjoy!