Sakay

A recipe from the island nation of Madagascar. This fiery mash is typically served on the side so diners can add as much or as little heat as they like. From "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa."

• Ready In: 15 mins
• Serves: 12
• Yields: 1 1/3 cups

Ingredients

• 3⁄4 cup chili powder
• 1  tablespoon ground ginger
• 1 1⁄2 teaspoons cayenne pepper
• 1  teaspoon ground cumin
• 4  garlic cloves, minced
• 2  teaspoons salt
• 1  cup  peanut oil

Directions

1. Heat a medium saute pan over medium heat. Add the first five ingredients and toast until fragrant, about one minute. Remove from the heat and let cool slightly.
2. Transfer the spice mixture to a blender, add the salt, and blend well on low speed. With the blender running, add the oil in a thin, steady stream and blend until a paste forms.
3. Store in the refrigerator in a tightly covered container for up to two weeks.