Sambal Roa: Manadonese Smoked Fish Sambal
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The working recipe — the Market List, the Method, and where it lives or dies
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Origin
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Description
Sambal roa — the signature Manadonese sambal. *Roa* is a type of garfish (needlefish) that is smoked over coconut-husk charcoal until dry and intensely flavoured. The smoked fish is shredded, mixed with pounded chilli, shallot, garlic, and tomato, and fried in oil. The result is a sambal with a SMOKY, oceanic depth that no other sambal achieves.
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The Thread
—Thai nam prik pla raa (fermented fish chilli paste — same fish-plus-chilli condiment principle), Calabrian 'nduja (smoked-chilli-fat condiment — different protein)
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Flavour Context
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