MADAMAGAZINE Your Magazine about Madagascar
Sakay is the Malagasy name for Habanero-like small chilli cultivated only in Madagascar. Normally it is processed in the dried state. The dips prepared with it are extremely hot, which is why we have also included a milder variant made by our team member Dimby from Madagascar in our recipes. In this recipe, the still green Sakay is used. As this is not available in Europe, green, red, and yellow chillies can be used as an alternative. Sakay sy voanjo can be served with Samboza, Brochettes, and other dishes.
The preparation of this Sakay is very simple. Remove the stalk from the chillies and cut them coarsely. Peel the garlic cloves. If you have a blender, you now have a clear advantage: Just throw all the ingredients in one after the other and let it run for a few minutes - done! If the chilli peanut dip is still too mild, throw in some dried Sakay to spice it up as needed.
Very importantly, you can easily store the peanut Sakay in a jar in the fridge for months if you add a finger-width layer of oil on top. As the oil needs to be refilled occasionally and you keep taking Sakay out, the colour will change over time. The Sakay becomes oilier and darker. In the photo above, the peanut Sakay in the large aluminium pot is prepared very fresh, while the peanut Sakay in the smaller aluminium pot is several months old.
Ingredients
Directions
The preparation of this Sakay is very simple. Remove the stalk from the chillies and cut them coarsely. Peel the garlic cloves. If you have a blender, you now have a clear advantage: Just throw all the ingredients in one after the other and let it run for a few minutes - done! If the chilli peanut dip is still too mild, throw in some dried Sakay to spice it up as needed.
Very importantly, you can easily store the peanut Sakay in a jar in the fridge for months if you add a finger-width layer of oil on top. As the oil needs to be refilled occasionally and you keep taking Sakay out, the colour will change over time. The Sakay becomes oilier and darker. In the photo above, the peanut Sakay in the large aluminium pot is prepared very fresh, while the peanut Sakay in the smaller aluminium pot is several months old.
