Sakay Recipes

MALAGASY MOFO SAKAY (SPICY BREAD)

Steps:

• In a bowl combine all the ingredients except the oil
• Mix to form a smooth paste, add water slowly as you may not need the entire 1 1/2 cups
• Pour the oil into a skillet or deep fryer
• Drop the batter about a tablespoon at a time into the hot oil and fry the fritters turning frequently until golden brown.
• Remove the fritters and place on a paper towel to remove excess oil
• Serve hot.
• You can serve along side the condiment sakay for an extra spicy dipping sauce
• Enjoy

MALAGASY SAKAY (SPICY CONDIMENT)

Steps:

• Put the chilies, garlic and ginger into a blender or food processor along with a bit of the olive oil. Blend until smooth adding oil as needed to get the desired consistency. Add salt to taste. If you want to make it authentically you should grind the chilies, garlic and ginger with a mortar and pestle. Put a dab or a spoonful on everything. Enjoy!

SAKAY

Steps:

• Heat a medium saute pan over medium heat. Add the first five ingredients and toast until fragrant, about one minute. Remove from the heat and let cool slightly.
• Transfer the spice mixture to a blender, add the salt, and blend well on low speed. With the blender running, add the oil in a thin, steady stream and blend until a paste forms.
• Store in the refrigerator in a tightly covered container for up to two weeks.

SATAY SAUCE

Steps:

• In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

MADAGASCAR SAKAY

Steps:

• Combine all in a 1 pint bowl and make a mush of it.
• Serve 1 - 2 tablespoons in a dish at each place or pass in a bowl.