Chili peanut dip

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.