Recipe: Sakay

Recipe Source: Samuelsson, Marcus.  The Soul of a New Cuisine.  John Wiley & Sons, Hoboken, 2006 p. 61

My usual rule of thumb is to avoid using two recipes from the same source close together.  I break that rule when there is an important ingredient, such as a spice paste, in one dish that can be used in other dishes.  This spice paste from Madagascar is an important ingredient in the dish I'll probably be posting tomorrow, a mixed vegetable dish, but is delicious and wonderful in its own right. 

I made a couple of changes to the recipe, but they're minor changes.  I used minced jarred garlic (to finish off the jar), but I was concerned about a possible lack of garlic flavor in the finished product.  I added a little bit of garlic powder to compensate.  Also, I substituted olive oil for the original peanut oil, because I'm allergic to peanuts. 

The recipe makes about 12 ounces of paste and will keep for about 2 weeks in the refrigerator. 

Sakay (makes 12 ounces; approx. $0.26/oz)

3/4 cup chili powder (I used Chili Powder Extra Hot, because that's what I have)

1 tablespoon ground ginger

1 1/2 teaspoons cayenne pepper

1 teaspoon ground cumin

4 tablespoons minced garlic

1 tablespoon garlic powder

2 teaspoons kosher salt

1 cup olive oil

Equipment:

• Mini-prep mini food processor
• Saute pan

1. Heat a medium saute pan over medium heat. 
2. Add the spices and garlic.  Toast until fragrant.  Trust me when I tell you that you will know when that is, but the book says about one minute.
3. Remove from heat. 
4. Transfer the toasted spices to the mini-prep. 
5. Add the salt and blend well on low speed.
6. Add the olive oil.  Blend until a paste forms. 

Comments

[nora@ffr]

tasty!!
happy halloween and have a great weekend!
:)