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Sakay sy voanjo

Sakay is the Malagasy name for a Habanero-like small chilli cultivated only in Madagascar. Normally it is processed in the dried state. The dips prepared with it are extremely hot, which is why we have also included a milder variant made by  our team member Dimby from Madagascar in our recipes. In this recipe the still green Sakay is used. As this is not available in Europe, green, red and yellow chillies can be used as an alternative. Sakay sy voanjo, in English “Sakay with peanuts”, can be served with samboza and other dishes.


  • 50 g green chili
  • 50 g roasted peanuts
  • 15 g garlic
  • 10 g ginger
  • 10 table spoons vinegar
  • 5 table spoons oil
  • 1/2 tea spoon salt

And that’s how to do it:
The preparation of this Sakay is very simple. Remove the stalk from the chillies and cut the chillies coarsely, peel the garlic cloves. If you have a blender, you now have a clear advantage: simply throw all ingredients in one after the other and let the blender run for a few minutes – done! If the Sakay is too mild for you, throw in some dried Sakay to sharpen if necessary.

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