Sakay is an extremely hot dip, that is served with snacks such as Samboza or used to season meals in Madagascar. The tiny, dried chillies of the same name are the base of this dip. These chillies are grown and harvested in Madagascar, and you can buy them everywhere on markets. There is also ready-to-eat comercially or self-made Sakay you can buy in bottles or cans. The strength varies from mild to very hot – but most are extremely hot. So please be careful when using Sakay. Better begin with a small pinch and then add another if not hot enough for you yet.
- 5 g dried Sakay
- 1 cm dice ginger
- 1 teaspoon finely chopped onion
- Rapeseed or olive oil
- One splash lemon or lime juice
- A pinch of salt
- if you like it: 1/2 garlic clove
And that’s how to do it:
Use a stone mortar to grind the Sakay chillies until you cannot recognize a pod anymore.If you are sensible concerning hot spices, better use kitchen gloves (the powder hurts badly in small wounds). Add ginger and a teaspoon of finely chopped onion into the mortar and shred everything thoroughly. Then add a pinch of salt and a splash of lemon juice – lime is a little more aromatic. Mix it well, then gradually add the oil until the desired consistency has been achieved. Sakay should be mushy. Allow the dip to stand overnight and add a little more oil if necessary the next day.
And again: This dip is really, really hot!!