Sakay (recipe follows) is a spicy Malagasy table condiment made of chilies, ginger, and a little garlic. The flavor is a bit like that of Sriracha sauce, the Southeast Asian hot sauce that is all the rage with the kids these days.
adapted from the University of Pennsylvania’s Africa Cookbook project
- 7 Thai bird chilies, whole
- 1 clove garlic, peeled
- 1″ piece of ginger, peeled and sliced thinly
- about 1/4 cup olive oil, or enough to make a smooth paste
- salt to taste
First, the chilies, garlic, ginger, and salt were added to the blender to be pureed into a paste:
With the blender running, the oil was added gradually until the consistency was a little thinner than ketchup, then our sakay was put into a small serving bowl for the table:
Sakay is not for the timid, but those accustomed to spicy foods should find it to be no problem. The chilies bring the fire, supported by the ginger and garlic bringing additional spicy notes in their own signature styles. The Malagasy serve sakay at the table for nearly every meal, adorning their meats, rice, vegetables, and just about everything else. We think it would be great on an oyster on the half-shell.