Sakay (Malagasy Chili, Ginger and Garlic Paste)
In short: A fiery paste of red chilies, ginger and garlic blended with oil and salt, spooned onto rice, stews and grilled meat. The Malagasy table condiment. It takes about 15 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 45 kcal
Sakay is the fiery paste on every Malagasy table. Fresh chilies, ginger and garlic are ground together with a little salt and oil, and each diner stirs a small spoonful into rice or stew to taste. Because the cooking itself is mild, sakay is where the heat lives. It is also good with grilled meat, eggs and sandwiches. Red chilies give a sweet-hot paste, and green chilies make a sharper, grassier one.
Instructions
- Wearing gloves, roughly chop the chilies. Remove the seeds from half of them if you want a milder paste.
- Add the chilies, garlic, ginger and salt to a small food processor, or pound them in a large mortar.
- Pulse or pound to a coarse paste, scraping down the sides. Add the oil a little at a time until you reach a spoonable consistency.
- Transfer to a clean jar, pressing out air pockets, and smooth the top. Cover tightly and refrigerate.
- Serve in a small bowl with a spoon so everyone can stir in a little at a time.
Tips
- Wear gloves and avoid touching your face. For a milder paste, use half chilies and add a small red bell pepper.
- Keep the jar in the fridge and use it within 1 week, because raw garlic and ginger in oil should not be left at room temperature. Freeze small portions for longer storage.
Questions and answers
How hot is sakay?
Very hot, depending on the chilies. Start with a quarter teaspoon stirred into a bowl of rice, and adjust from there.
How long does homemade sakay keep?
Up to 1 week in the fridge in a clean, covered jar. For longer storage, freeze it in an ice cube tray and use portions as needed.
What do you eat with sakay?
Rice and stews such as romazava or ravitoto, grilled kitoza, eggs, soups and sandwiches. It is served on the side and stirred in at the table, not cooked into the pot.
How long does it take to make Sakay (Malagasy Chili, Ginger and Garlic Paste)?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Sakay (Malagasy Chili, Ginger and Garlic Paste)?
About 45 kcal per serving, with 0 g of protein, 2 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 45 kcal |
|---|---|
| Protein | 0 g |
| Carbohydrates | 2 g |
| Fat | 4 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
