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.

MADAGASCAR VEGETABLE SALAD

Steps:

• Bring water to a boil and add carrots, turnip, cabbage and green beans. Cook, incovered, 5 minutes.
• Drain and place in a large bowl.
• While still hot, sprinkle with curry and pepper. Mix well and let cool.
• Add onion, vinegar and oil to veggies and toss.
• Stir in enough Tabasco to give the mixture piquancy.
• Chill well before serving.

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.