Tuesday, June 5, 2018

Baraboa Mas-huni ( Pumpkin and Tuna Sambol)

When growing up I hated pumpkin. Although now a days I have started to enjoy it. My hubby teases me a lot because of it ,as I once told him i hate pumpkin and butternuts  and now he  goes, "so you don't like pumpkin huh?"  Mas huni is a fish sambal , a mixture of onions, fresh coconut, chillies and smoked tuna , although you can use canned tuna.
A vegetable of some sort is added, usually a local one ,such as kopee fai, aubergine and in this case, pumpkin. I prefer to use pumpkin to butternut as I feel pumpkin goes much better with savory dishes.

Recipe: Baraboa Mas huni

150g cooked and mashed pumpkin
1/4- 1/2 scotch bonnet or 2 chillies thinly sliced
1 small onion, thinly sliced into thin moons
1 can (180g) tuna, drained and flaked ( or 1 large fillet ( about 125) smoked tuna)
1/2 cup grated coconut
1 lime, halved
I know I said I can , and it shows two  here, in this house if I open a can of tuna, half gets eaten by the boys before I can use it 😄
Place the onions into a bowl, with a pinch of salt and juice of 1/2 lime. Using your finger tips, squish the onions around  so it becomes soft and releases its juices.

Add in the chilli ( you are going to need some gloves now) and mix again. Mix in the tuna.

Taste and add salt and remaining lime juice if needed. Carefully mix in the pumpkin, then the coconut. Taste again, adjust salt and lime juice.

Serve with flat bread.


  1. Both pumpkin and tuna are my favourites...and coconut? A totally irresistible combo!

  2. I love sambal, too, and this really looks delicious. Now I see one of the differences between Maldivian sambal and Malaysian sambal is the grated coconut. Plus, ours usually has belacan (shrimp paste). Salam Ramadan, dear! :D


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