Sakay / Sakay vy Voanjo
Malagasy Chili or Chili-Peanut Dip
Sakay is a very spicy chili dip popular in Madagascar. It's served with every Malagasy meal - sort of like hot sauce in parts of America - and is available commercially, though it's easy enough to make at home. The sakay chili is only available in Madagascar but you can substitute with Thai chilis or habaneros or what you have available.
You can make a milder version of sakay, by adding roasted peanuts to it - though this seems to be the creation of one of the contributors to MADA magazine rather than a traditional recipe.
I served it with brochettes. The peanut version was still too spicy for me, but enjoyable. The non-peanut version was interesting, but we're not a hot sauce family so I can't really judge it beyond that.
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Sakay / Sakay with Peanuts
Ingredients
- 1/2 cup red or green Thai chilis
- 4 garlic cloves
- 1 Tbsp grated ginger
- 1 Tbsp olive or cooking oil
- 1 Tbsp vinegar
- 1 1/2 tsp salt (skip if using salted peanuts)
- 1/2 cup roasted peanuts (optional)
Directions
Remove the stems and, optionally, the seeds from the Thai chilis. Place all ingredients in mini chopper and process into a paste. Alternatively, grind them using a mortar and pestle.
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Adapted from several recipes.
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