The Cape Malays are past masters at combining a variety of spices in one dish or at serving "hot" dishes with cool "sambals" or, alternatively, hot chutney or pickles to add piquancy to bland foods. Originally from Indonesia, sambals are generally chilli-based side dishes and condiments consisting of finely chopped vegetables or fruit steeped in salt and vinegar, with onions and other appetite-stimulating ingredients according to taste.