Sauces & basics
Sakay
A green Malagasy chili paste, bold and aromatic, made by pounding chilies, ginger and garlic in oil. It's served as a condiment with rice, meats and brèdes, and keeps for several weeks.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Remove the stems from the chilies and roughly chop them.
- Peel the ginger and garlic, then crush them in a mortar with the salt.
- Add the chilies and pound until you get a coarse paste.
- Heat the oil gently for one minute, then pour it over the still-warm paste.
- Let it cool, transfer to a clean jar and cover with a layer of oil before sealing.
Variations and tips
Milder version. Replace half the chilies with green bell peppers for a less spicy paste.
More ideas
Angatra (cane syrup)35 min · 4 serv. · budget-friendlyKofehy (Malagasy spiced coffee)15 min · 4 serv. · budget-friendlyKoba (koba akondro)1 h 55 · 8 serv. · budget-friendlyRomazava1 h 20 · 4 serv.Mofo gasy35 min · 4 serv. · budget-friendlyMokary55 min · 6 serv.Bonbon coco30 min · 6 serv.Ahiahy (chicken and vegetable soup)1 h · 4 serv.
Madagascar
Madagascar
Madagascar
Madagascar
Madagascar
Madagascar
Madagascar
Madagascar
Original Ecomely recipe.