Sambal Roa Recipe: Spicy & Smoky Flavors from Sulawesi

Sambal Roa is a signature chili condiment from North Sulawesi, famous for its rich smoky aroma and fiery taste. Made with smoked roa fish (ikan roa asap) combined with a blend of fresh chilies and spices, this sambal is the perfect companion for warm steamed rice. Let’s dive into the simple recipe you can try at home!
 

Ingredients

 
Ground spice paste:
 

• 15 shallots
• 5 cloves of garlic
• 250 g bird’s eye chilies
• 200 g red chilies

Other ingredients:
 

• 200 g smoked roa fish
• 1 tbsp palm sugar
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken stock powder

How to Make Sambal Roa

1. Prepare the fish: Remove the bones from the smoked roa fish and shred the flesh finely.
2. Make the chili paste: Blend shallots, garlic, bird’s eye chilies, and red chilies until smooth.
3. Cook the sambal: Heat oil in a pan, sauté the chili paste until fragrant and cooked through.
4. Combine ingredients: Add the shredded roa fish, palm sugar, salt, sugar, and chicken stock powder. Stir well until evenly mixed.
5. Finish cooking: Simmer for a few minutes until the flavors meld together and the sambal thickens.

Tips for Serving

• Serve Sambal Roa with hot steamed rice for the best experience.
• Store leftovers in an airtight jar; it can last for several days in the fridge.
• Adjust the level of chilies according to your preferred spice tolerance.

Enjoy the smoky, spicy, and savory taste of authentic Sambal Roa at home — a must-try condiment for every chili lover!