This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes.
As with any cooking style worth its salt (or BBQ rub, as it were), changes are inevitable if that style is to survive and grow and maintain its popularity.
The heat factor in these stuffed rocoto peppers can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes.
This recipe, curried with colombo paste, illustrates the Bengal influence in Martinique, particulary the northern part of the island. Why the Bengalis named their curry after Colombo, so far from Calcutta, is not known.