Dips
Coconut Sambol
පොල් සම්බෝල
Sri Lanka
Freshly scraped coconut pounded with dried chilli, red onion, lime and maldive fish into a coarse red relish.
Original eatfuls sticker artwork
What it is
A closer look at Coconut Sambol.
Freshly scraped coconut pounded with dried chilli, red onion, lime and maldive fish into a coarse red relish.
What to look for
Know it when you find it.
It has to be made with fresh scraped coconut, not desiccated, and eaten the same day. It should be moist and brick red, not dry and orange.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Coconut Sambol.
Sri Lanka
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Turkey
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A fiery dip made from finely diced tomatoes, onions, parsley, and red pepper flakes, dressed with pomegranate molasses and olive oil. The vegetables are hand-chopped, never blended, giving it a chunky texture. A staple meze at kebab restaurants across Turkey.
Honduras
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Piedmont, Italy
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Piedmontese warm dip of garlic and anchovies in olive oil, served with raw and cooked vegetables for dipping. A communal winter ritual.
Trinidad and Tobago
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Aubergine roasted whole over an open flame, peeled and mashed with garlic and onion fried in hot oil.
Turkey
Bakla Ezmesi
Turkish broad-bean purée meze, distinct from Greek fava.
Egypt
Besara
بسارة
A Egyptian green fava bean dip with herbs, garlic, and spices, served with bread, a rural and daily classic
Malta
Bigilla
Ġulbiena beans mashed with garlic, parsley, olive oil and chilli into a rough, khaki-coloured dip.
Palestine
Palestinian Bissara
بسارة
Dip made from fava beans and corchorus (molokhia) leaves, blended with garlic, olive oil, and cumin into a thick, earthy spread for bread.