For the untrained eaters, Surinamese Sambal is just a bit different than the Oriental Sambal that you are usually used to, and you can immediately see that in the ingredients below.

If the Sambal is usually made with ‘normal’ peppers, the Surinamese peppers to be used for this recipe, also called Madame Jeanette, are a bit spicier and hotter than what the Dutch know in sharp ingredients.

If you do not eat really sharp food very often, it may be advisable to use one of the other Sambal recipes.