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The recipe for fish sambals – very spicy fish spreads – was brought to this country by Malay slaves at the end of the 17th century and quickly adapted for the fish available locally. Cooked, flaked snoek – some cooks prefer to use dried salted snoek – is one of the best fish for this snack, which was traditionally served with moskonfyt.


  • 500g cooked snoek, boned and flaked
  • 1 medium onion, finely chopped
  • 2ml chilli or Tabasco sauce
  • 10ml vinegar
  • 2ml salt
  • 2ml milled pepper
  • 5-10ml Moskonfyt


Mix all the ingredients together well and pack the mixture into an earthenware dish. Serve with thinly sliced brown bread and butter. The sambal will keep for 2 days in the refrigerator.

SERVES 4