Sakay

Ingredients

Chillies

• 150 gsmall hot red chillies, stems removed

Aromatics

• 1 headof garlic, peeled
• 1large thumb ginger, roughly chopped
• 1small onion, if wanted

Liquid and fat

• 100 mlvegetable oil
• juice of 2 lemons
• 2 tspsalt

Sometimes added

• 1carrot, grated, to bulk it out
• 1 tspsugar
• a few coriander stems

Equipment

• gloves
• a blender or a mortar
• a sterilised jar

Directions

1. Wash your hands thoroughly afterwards even if you wore gloves. Do not lean over the blender when you remove the lid. Pull the stems off each chilli. Leave the seeds in for full heat. Remove the seeds and membrane for something milder.
2. Rinse them and drain them well. Deciding how hot to make it is worth doing deliberately. Put the garlic and ginger in a small pan with the oil.
3. Warm them gently over a low heat for six or seven minutes. They should soften and smell sweet rather than sharp. Add the chillies and warm them for two minutes more. Take the pan off the heat and let it cool for ten minutes.
4. Put everything in a blender or a mortar. Add the salt and the lemon juice. Add the grated carrot now if you are using it. Blend it until it forms a coarse paste.
5. Let it settle for a minute before opening the lid. Some like it coarse and some almost smooth. Add a little more oil if it is too stiff to spoon. It should be thick enough to hold on a spoon.
6. Taste a very small amount on the tip of a spoon. Adjust the salt and the lemon juice. It should be hot, salty and sharp all at once. Pack it into a sterilised jar. Press it down to remove any air pockets. Pour a thin layer of oil over the surface. It keeps for several weeks in the fridge.
7. Top the oil layer up each time you use some. Serving it is done a small spoonful at a time. Set it on the table in a small dish with a tiny spoon.

Technique

• Wear gloves and open a window, since the chilli oil burns skin and the fumes catch in the throat.
• The membrane holds most of the heat rather than the seeds.
• Keep a layer of oil over the surface in the jar, which is what preserves it.

Substitutions

• Bird’s eye chillies in place of Malagasy chillies.
• Grated carrot to bulk it out and reduce the heat.

Variations

• Made with green chillies for a sharper paste.
• Bulked out with carrot for a milder version.
• With coriander stems blended through it.

History

Chili paste with garlic and ginger, set on the table so each person adds their own heat to otherwise mild Malagasy cooking.

Frequently asked questions

What is Sakay?

Sakay is a sauce & condiment from Madagascar: fiery chili, ginger and garlic paste added to taste. Chili paste with garlic and ginger, set on the table so each person adds their own heat to otherwise mild Malagasy cooking.

How long does Sakay take to make?

Sakay takes 20 min of preparation and 10 min of cooking. The recipe makes 1 small jar. It is rated easy to make.

What can I substitute in Sakay?

Yes, within limits. Bird’s eye chillies in place of Malagasy chillies. Grated carrot to bulk it out and reduce the heat.

What is the most important thing to get right in Sakay?

Wash your hands thoroughly afterwards even if you wore gloves. Do not lean over the blender when you remove the lid. Pull the stems off each chilli. Leave the seeds in for full heat. Remove the seeds and membrane for something milder.