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Home Pika saus

Pika saus

Recipes Sauces Side dishes

Last autumn I was in Curacao, where I got to know the delicious Antillean cuisine! And I can tell you: they like things a bit spicy. During a cooking workshop with Helmi (Caribbean Spice Girl) I learned to make one of the island's most popular sauces, namely pika. Pika is a kind of raw sambal that is eaten with almost everything on Curacao. And it is really, really spicy. For me it's too spicy to eat straight as a sauce (they sometimes do that on Curacao), but it's a wonderful ingredient to add to, for example, mayonnaise. Today I'm sharing this recipe for pika sauce with you!

Recipe

Pika sauce

Pika sauce is a popular, spicy sauce from Curaçao, made with Madame Jeanette peppers, onion and garlic. It gives dishes like polenta fries or roasted potatoes an extra kick. Mix it with some mayonnaise for a delicious creamy sauce with a raw sambal flavor!

Course	Side dish
Kitchen	Antillean
Servings	1 jar

Preparation time

Preparation time	10 min
Total	10 minutes

Equipment

Food processor
Cutting board
Knife
Jam jar

Ingredients

40 g Madame Jeanette pepper
300 g onion, finely chopped
2 garlic cloves
1 teaspoon Dijon mustard
100 ml white vinegar
50 ml water

How do you make pika sauce?

Remove the seeds from the Madame Jeanette pepper. Finely chop (wash your hands afterwards and avoid touching your nose, mouth or eyes!)
Finely chop the onion and peel the garlic.
Put all the ingredients into a food processor and pulse finely. It can remain a bit coarse, so don't blend everything for too long.
Delicious served with Pastechi, Stobá stews and rice dishes.

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This pika sauce is a spicy Antillean sauce that pairs wonderfully with traditional dishes like Pastechi, Stobá and rice dishes. The Madame Jeanette pepper gives the sauce a fruity heat that makes it unique.

Store the sauce in a tightly sealed jam jar in the fridge. Note: after handling the Madame Jeanette pepper always wash your hands thoroughly and avoid touching your eyes, nose or mouth.

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