Sakay – Constance Tsarabanjina, Madagascar
Ingredients:
100 gr hot chilies pounded to a paste
1 tbsp ginger, finely grated
2 garlic cloves, crushed
4 tbsp oil
Method:
Place all the ingredients in a pestle and mortar or a food processor and render to a paste.
Serve in little ramekins as an accompaniment to main dishes.
Wines:
With Meat: Mullineux '' Kloof Street'' 2016
With Fish: Vallée du Rhône - Condrieu, La Cote Chery 2014