Madagascar Sakay Recipes

MALAGASY MOFO SAKAY (SPICY BREAD)

Steps:

• In a bowl combine all the ingredients except the oil
• Mix to form a smooth paste, add water slowly as you may not need the entire 1 1/2 cups
• Pour the oil into a skillet or deep fryer
• Drop the batter about a tablespoon at a time into the hot oil and fry the fritters turning frequently until golden brown.
• Remove the fritters and place on a paper towel to remove excess oil
• Serve hot.
• You can serve along side the condiment sakay for an extra spicy dipping sauce
• Enjoy

MALAGASY SAKAY (SPICY CONDIMENT)

Steps:

• Put the chilies, garlic and ginger into a blender or food processor along with a bit of the olive oil. Blend until smooth adding oil as needed to get the desired consistency. Add salt to taste. If you want to make it authentically you should grind the chilies, garlic and ginger with a mortar and pestle. Put a dab or a spoonful on everything. Enjoy!

MADAGASCAR SAKAY

Steps:

• Combine all in a 1 pint bowl and make a mush of it.
• Serve 1 - 2 tablespoons in a dish at each place or pass in a bowl.

SAKAY

Steps:

• Heat a medium saute pan over medium heat. Add the first five ingredients and toast until fragrant, about one minute. Remove from the heat and let cool slightly.
• Transfer the spice mixture to a blender, add the salt, and blend well on low speed. With the blender running, add the oil in a thin, steady stream and blend until a paste forms.
• Store in the refrigerator in a tightly covered container for up to two weeks.

MADAGASCAR VARY AMIN ANANA

Steps:

• In a 4 quart saucepan saute the meat in 2 Tbs oil until brown on all sides.
• Add tomato and cook 10 minutes.
• Add scallions, greens, spinach and watercress. Saute, stirring occasionally, with cover on until veggies soften.
• Add water, be sure it is enough to cover the veggies, and rice, salt and pepper.
• Cover tightly and simmer slowly until rice is thoroughly cooked and all liquid is absorbed.
• Correct seasoning to your taste.
• Serve with hot papper Sakay as a relish to accompany.

MADAGASCAR AKOHO SY VOANIO (CHICKEN)

Steps:

• Sprinkle chicken with salt and pepper to taste.
• Slice tomatoes into small cubes. Set aside.
• Shred the coconut into a clean cloth. Fold the cloth around the shredded coconut. Wet the cloth using a glass of warm water. Squeeze the cloth and the shredded coconut to extract the coconut milk. Discard the shredded coconut.
• If obtaining and shredding a fresh coconut is not possible, you may substitute a can of unsweetened coconut milk instead.
• Add a small amount of oil to a frypan.
• Saute chicken until done over medium heat.
• Add onions to pan. Continue stirring over medium heat until the onions are brown.
• Add ginger, tomatoes and garlic to the pan. Saute together briefly over medium heat.
• Add coconut milk. ix well. Reduce heat.
• Simmer over low heat for 30 minutes.
• Serve with rice and salad.
• Enjoy.