A fiery, aromatic condiment of crushed chilies, garlic, ginger, and oil, used to enliven every dish on the Malagasy table.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small ceramic dish
Garnishes: whole chili
Accompaniments: any Malagasy dish
Instructions
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1
Remove stems from chilies.
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2
Pound chilies, garlic, ginger, and salt in a mortar until a rough paste forms.
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3
Stir in oil and lime juice.
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4
Transfer to a jar. Let rest 30 min for flavors to meld.
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5
Serve as a table condiment alongside any dish.
Did You Know?
No Malagasy table is complete without a small dish of sakay — guests are expected to add as much heat as they like.
Chef's Notes
Equipment Tips
- mortar and pestle or blender
- small jar
Garnishing
whole chili
Accompaniments
any Malagasy dish
The Story Behind Sakay
Chilies arrived in Madagascar via Portuguese traders in the 16th century and were immediately embraced. Sakay became the universal condiment of the island, with each family guarding their own recipe and preferred chili variety.
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