Starfruit Sambal

Thank you for sharing!

Last Updated on December 16, 2020 by Chef Mireille

Starfruit Sambol, Suriname Hot SauceSambal is a universal, spicy condiment used to accompany foods in many Southeast Asian countries like Malaysia and Indonesia. With a large Indonesian population, it is also commonly used in Suriname, where my grandfather was born and where much of my family still lives.

The base of sambal in Suriname are what is known there as Madame Jeanette peppers, known to most of the rest of the world as Scotch Bonnet or Habanero peppers. Suriname, formerly known as Dutch Guyana is right next door to French Guyana. Maybe a nice lady from there named Jeanette crossed the border to introduce the peppers to Suriname, so we named the pepper Madame Jeanette after her, hence its French name. Of course, this is all a figment of my imagination as I will have to do a bit more research to find out truly why we name the peppers such. Or maybe its a different pepper? Many chile experts say that the Habanero and the Scotch Bonnet are two different peppers, even though I use them interchangeably. However, they look and taste the same so even if they are botanically different, I am sticking to my story!  This can then be combined with a variety of vegetables, fruit or chicken offals (most common chicken livers or chicken gizzards).

Whether you call them Madame Jeanette, Habanero or Scotch Bonnet, they are my favorite chile pepper. Although the heat is more intense than a jalapeno, they have a sweet, smoky flavor that mellows the heat. Jalapenos are more acidic which to me is akin to eating raw onions, which I despise. This spicy sweet chile will become a favorite if you’ve never tried it, at least if you are a spicy food fan!

READ  Summer Fruit Gazpacho

I came up with this varietal sambal using starfruit.  With the refreshing taste of starfruit, it was a great balance of flavors with the heat of the hot pepper.

Usually for these mega blogging marathons, my recipes are done in advance. However, this month presented several issues which has made that impossible. Least of all was having a horrible summer flu all last week, so I am having to hustle to get the recipes done in time, while still working. Thank you vinegar for preserving! This recipe has been in my drafts folder for over a year and if truth be told, probably closer to 2. We’ve all heard that vinegar works as a preservative. Well I’ve proven that fact as I lost all the photos when I originally made this sambal when my computer had an accident a few months back. However, a little bit of this sambal was still left in my refrigerator, so these new photos were taken just today even though it was made a few years ago. With the vinegar, this sambal will last in your refrigerator for years!

Before we get to the recipe, here are a few photos from multi cultural Suriname. I haven’t managed to get there yet, but these are some photos from my Mom’s last trip. It is one of the most multi cultural countries in the world. On the same block in Paramaribo, you will find a mosque, synagogue and mandhir. With part of the Amazon located in the country, it is a great excursion for nature and culture lovers!

See here for a Suriname slideshow.

READ  Bolinhas - Goan Coconut Cookies

Starfruit Sambal

Yield: approximately 2 cups
  • 3 starfruit
  • 1 shallot
  • 7 Scotch Bonnet peppers/Madame Jeanette/Haberno
  • 1 inch piece of ginger
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • juice of 1 lime

To prepare the starfruit, trim the brown edges that will be present on the ripe fruit along the ridges.
Trim off the stem end of the fruit.  Quarter the starfruit and remove the core with the seeds.
Transfer to a food processor with all of the ingredients and process well.
Serve, as a condiment to accompany any and all food.

Sambal, Sambol, Hot Sauce

Starfruit Sambal, Hot Suace
Print Recipe Pin it for later!
from votes
SAVE THIS RECIPE

Starfruit Sambal

Prep Time10 mins
Servings: 2 cups

Ingredients

  • 3 starfruit
  • 1 shallot
  • 7 Scotch Bonnet peppers/Madame Jeanette/Haberno
  • 1 inch piece of ginger
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • juice of 1 lime

Instructions

  • To prepare the starfruit, trim the brown edges that will be present on the ripe fruit along the ridges.
  • Trim off the stem end of the fruit. Quarter the starfruit and remove the core with the seeds.
  • Transfer to a food processor with all of the ingredients and process well.
  • Serve, as a condiment to accompany any and all food.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

[inlinkz_linkup id=533213 mode=1]

 

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. Usha

    Oh, tell me about the heat level of habanero peppers! Those for too spicy even for a spicy lover.. 🙂 Thanks to vinegar, can’t believe you had it for almost you years in the refrigerate! Suriname pictures are beautiful and thanks for sharing.

  2. Vaishali

    Star fruit sounds so interesting, I remember eating slices of this tangy fruit as a kid…ever since I got married, haven’t seen much of it here…and how I love that name Madam Jeanette,,,the sauce looks lovely and I am tring to get the flavors.

  3. Srivalli

    Wow Mir, that’s a great thing to have something staying well..good that you got the sambal preserved so well…Suriname pictures are beautiful and thanks for sharing..I like that lady cooking..:)

  4. Pavani

    Love your story of Madam Jeanette 🙂
    Your starfruit sambal looks delicious and it stayed fresh in the fridge for that long is something amazing. Can this be made with any other fruit?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.