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pika natural antillean sambal madame Jeanette pepper

Pika natural – Antillean sambal

door Linda Terrizzi

There is only one 'real' hot sauce in the Antilles and that is the Pika Natural. No difficult recipes or hours in the kitchen.. just the pure taste of the peppers with a small number of other tasty ingredients.

This pika can be eaten with almost anything, but beware: it is really hot!

Heat to taste

Now there is something to be done about that heat: you can easily flavor this sambal. Do you like extra hot? Then 'just' add an extra pepper. And vice versa… if you prefer a milder sauce, add an extra onion.

Another trick to make the sambal less hot is to remove the seeds and seeds (the white 'threads') from the pepper. After all, that's where most of the heat is. This way you do have the taste and the beautiful color of the Madame Jeanette peppers, but not all the heat!

Where do you eat this pika?

You can eat this sambal of Madame Jeanette peppers with almost any Antillean dish. It is a delicious addition to, for example stewed meat (Karni Stobá).

It is also delicious with rice dishes, soups and (of course!) An indispensable ingredient in these pica balls (spicy Meatballs.)

pika natural antillean pika sambal jurino antilliaans-eten.nl recipe


  • 2 onions
  • 2 Madame Jeanette / Scotch Bonnet Peppers
  • 100 ml white vinegar (distilled)
  • 1 teaspoon salt
  • 1 / 2 teaspoon black pepper
  • optional: 1 knife tip ve-tsin / adjinomoto


Place the onions and chilies in a food processor and grind until very small pieces remain.

Add the vinegar, salt and pepper and stir well. Now also add the ve-tsin (optional!).

Spoon the mixture into jars that can be closed (e.g. jam jars)

The Pika stays in the fridge for several weeks

type: If you want the Pika extra hot, leave the seeds of the peppers on – if you like a milder taste, remove them first.

Recipe from our cookbook

You will find the recipe for this delicious Antillean sambal in our new cookbook 'the complete Antillean kitchen'.

In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course. 

Do you want more information about the book? Then click on the image below.

the complete antillean kitchen cookbook jurino ignacio

Also try

Do you love sambal? Then try our Papaya Pika!

recipe image
Pika Natural - Antillean sambal from Madame Jeanette pepper
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Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!

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