Snacks & Appetizers Madagascar
Sakay
Sakay is a fiery Malagasy chilli condiment, usually made with crushed red chillies, garlic and oil or vinegar.
Also known as Sakay; lasary sakay; Malagasy chilli condiment
About Sakay
Sakay is a simple condiment made by crushing or blending red chillies with garlic, salt and oil or vinegar into a coarse paste or sauce.
It is served in a small dish alongside almost every Malagasy meal, and each person adds as much as they can handle to their rice and laoka.
History & Culture
Sakay is the everyday chilli condiment of Madagascar, where rice with a topping, or laoka, is the core of the meal. It is found on tables in homes and roadside eateries alike.
Recipes vary from a plain crushed chilli paste to mixtures with garlic, tomato or ginger, and the heat can be very strong.
How to make Sakay
AI-assisted, not kitchen-testedSakay
Sakay is a fiery Malagasy chilli condiment that adds a spicy kick to any meal. It's traditionally served with rice and laoka (side dishes).
- Prep
- 10 min
- Total
- 10 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 100 g (3½ oz) red chillies, fresh, adjust for heat preference
- 4 cloves garlic, fresh
- 5 g (1 tsp) salt, adjust to taste
- 60 ml (¼ cup) neutral oil, sunflower or vegetable oil
- 30 ml (2 tbsp) vinegar, white or apple cider
Steps
- 1 Rinse the chillies under cold water and pat them dry.
- 2 Peel the garlic cloves.
- 3 In a mortar and pestle, crush the garlic cloves into a coarse paste.
- 4 Add the chillies to the mortar and pound them with the garlic until you achieve a coarse paste. Be cautious, as the capsaicin in the chillies can irritate the skin and eyes.
- 5 Add the salt, oil, and vinegar to the mortar. Continue pounding until the mixture is well combined and reaches your desired consistency.
- 6 Taste and adjust the seasoning with more salt or vinegar if needed.
- 7 Transfer the sakay to a small bowl or jar and serve alongside your meal.
Report an issue with this recipe
Where to eat it
Sakay is served at home and in local eateries across Madagascar as a small side dish to add heat to rice and laoka.
No restaurants are listed for Sakay yet. Serve it? Get listed and be the first.
Planning a trip to Madagascar?
Find places to stay and ways to get there.
Recipes from travellers
No one has shared their own Sakay recipe yet. Yours would be the first.
Share how you make Sakay
You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.
Sign in to share your recipe
Sakay - frequently asked questions
What is Sakay?
Sakay is a simple condiment made by crushing or blending red chillies with garlic, salt and oil or vinegar into a coarse paste or sauce.It is served in a small dish alongside almost every Malagasy meal, and each person adds as much as they can handle to their rice and laoka.
What is Sakay made of?
Sakay is made with red chilli, garlic, salt, oil and vinegar.
Where does Sakay come from?
Sakay comes from Madagascar, and is especially associated with Nationwide, Indian Ocean. Sakay is the everyday chilli condiment of Madagascar, where rice with a topping, or laoka, is the core of the meal.
Where can I eat Sakay?
Sakay is served at home and in local eateries across Madagascar as a small side dish to add heat to rice and laoka.
How do you make Sakay?
Making Sakay at home takes about 10 minutes of prep. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
What else is Sakay called?
Sakay is also known as Sakay; lasary sakay; Malagasy chilli condiment.
Taste Sakay in Madagascar
Independent picks. We earn a small commission if you book through these, at no extra cost to you. How this works.
Before you go to Madagascar
Round out your trip - most travellers book these alongside their trip.
More dishes like Sakay
Prik Gaeng Massaman
The curry paste behind Thailand's massaman curry - dried red chillies pounded with Persian-influenced cardamom, cinnamon, and star anise, plus lemongrass, galangal, and shrimp paste.
Thailand ·
Central Thailand (Ayutthaya historical roots, popular across Thailand and the south) 
AI image
Muhammara
Muhammara is a Syrian dip of roasted red peppers, walnuts and pomegranate molasses, finished with Aleppo chilli.
Syria ·
Aleppo, nationwide 
Tamales
Steamed corn-dough parcels wrapped in husks, sweet or savoury.
Mexico ·
Nationwide 
Taramosalata
Smooth Greek meze dip made from salted fish roe, oil and lemon.
Greece 
Lumpia · Philippines
Bobotie · South Africa
Thieboudienne · Senegal
Siga Wat · Ethiopia
Vindaye · Mauritius
Sticky Toffee Pudding · United Kingdom
Ikinari Dango · Japan
Bohinjski Žganci · Slovenia
Harira · Morocco
More Madagascar dishesReviews
No reviews yet. Be the first to share your experience with Sakay.
Write a review
Sign in to verify you're a real person, then share your thoughts on Sakay.
Comments
No comments yet. Be the first to say something about Sakay.