Peanut Sakay

Sakay sy voanjo

Sakay is the Malagasy name for Habanero-like small chili 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 chilies can be used as an alternative. Sakay sy voanjo can be served with Samboza and other dishes.


  • 50 g green chili
  • 50 g roasted peanuts
  • 15 g garlic
  • 10 g ginger
  • 10 tablespoons vinegar
  • 5 tablespoons oil
  • 1/2 teaspoon salt

And that’s how to do it:
The preparation of this Sakay is very simple. Remove the stalk from the chilies and cut the chilies 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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