Key ingredients: Tomato, ground chilis, olive oil, parsley
Not to be confused with the Ghanian dancehall singer, this thick sauce is used throughout the Middle East, and is most commonly associated with Egypt, where it's often seen atop great pyramids of koshari, the country's national dish. Assuming your mummy (ha! Egypt joke!) probably doesn't know how to make this, dig up a bottle here.
Key ingredients: Fenugreek seeds, chile peppers, cayenne pepper, paprika, garlic, tej wine
Served as a side sauce alongside many Ethiopian dishes, awaze adds another level of complexity to Ethiopian cooking. Plus, there's always more injera that needs dipping. Buy a bottle here.
Key ingredients: Dried fish, chile peppers (usually cayenne), ginger, oil, onions, tomatoes