Sakay – Constance Tsarabanjina Madagascar

Sakay – Constance Tsarabanjina, Madagascar


100 gr hot chilies pounded to a paste
1 tbsp ginger, finely grated
2 garlic cloves, crushed
4 tbsp oil


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.



With Meat: Mullineux '' Kloof Street'' 2016
With Fish: Vallée du Rhône - Condrieu, La Cote Chery 2014