Mofo sakay are small Malagasy fritters with chili, crispy on the edges, soft in the center and flavored with turmeric. In Madagascar, they are one of those street-foods that are eaten hot, often as a snack, as an aperitif or to accompany a simple meal.

The word “Mofo ” refers to bread or cake in Malagasy, while “sakay” means chili. There is also a similar version called anana, prepared with green leaves such as watercress, bredes, spinach or moringa. In this recipe, baby spinach replaces the leaves traditionally used in Madagascar, for a version that is easy to make at home.

The dough is prepared in a few minutes with flour, eggs, turmeric, water, chili pepper and chopped leaves. Then simply drop spoonfuls of batter into the hot oil to obtain golden, fragrant and spicy doughnuts.

What is Mofo sakay?

Mofo sakay is a Malagasy savory fried fritter prepared with a thick paste, chilies, spices and green leaves. Depending on the region, the families and the sellers, the recipe can vary: some use watercress, brèdes, moringa, spinach, tomato or spring onion.

Its name already says a lot about the recipe: “Mofo” evokes bread or cake, while “sakay” means chili. Mofo sakay is therefore, literally, a kind of fritter or spicy bread.

Mofo sakay or Mofo anana: what is the difference?

The two names are often close, but they don’t emphasize the same ingredient. Mofo sakay emphasizes chili, while Mofo anana emphasizes more green leaves. “Anana” refers to edible vegetables or leaves in Malagasy.

In practice, the two recipes are very similar: a fritter dough, chopped herbs or leaves, spices and cooking in hot oil.

Which leaves to use for Mofo sakay?

In Madagascar, Mofo sakay can be prepared with different green leaves, depending on what you find at the market: bredes, watercress, moringa or other local herbs. At home, you can easily use baby spinach, watercress, tender tops or a mix of fresh herbs.

The important thing is to chop the leaves coarsely and not to over-soak the dough. If the leaves are very wet, squeeze them out before incorporating them.

How to make crispy Malagasy fritters?

The batter should be thick, but pliable enough to fall easily from the spoon. If it’s too runny, the fritters spread out and absorb too much oil. If it is too compact, they become heavy.

The oil should be hot, but not steaming. Drop the batter in small spoonfuls and cook the Mofo sakay for about a minute on each side, until golden brown. Then drain them on paper towels and serve them right away.

What to serve Mofo sakay with?

They can be eaten hot, as an aperitif, snack or side dish. They can be served on their own, with a spicy sauce, a spicy tomato sauce, lime, pickles or a fresh salad.

For a more complete Malagasy meal, they can be accompanied by rice, sautéed vegetables, romazava, ravitoto or other specialties from Madagascar.

Madagascar: between African, Asian and European influences

Welcome to Madagascar and more specifically to the central heights of the island where the capital Antananarivo is located, to taste a specialty of the local street-food, the Mofo sakay (or Mofo anana, anana meaning a green leaf and “sakay” for chili). Mofos (bread in Malagasy) are an integral part of the country’s culture, there are savory or sweet versions that are more akin to fritters. Generally fried, today we have chosen a colorful and spicy recipe, symbol of the cultural mix of the island. Indeed, we often talk about Creole culture, but by definition each Creole culture is unique in its place.

In Madagascar, the influences are obviously African and European (through colonization), but also Asian, as proven by the use of rice flour in many Mofo but also Indian spice blends as is the case on the neighboring island of Reunion.

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5 from 4 votes

sakay – Malagasy fritters with chilli

sakay are savory Malagasy fritters, prepared with turmeric paste, red peppers and green leaves such as spinach, watercress or brèdes. A fast, crispy and fragrant Malagasy street-food recipe.

Prep time10 minutes mins

Cooking time2 minutes mins

Total time12 minutes mins

Type of dish: Aperitif / Savoury doughnut / Street food / Vegetarian snack

Cuisine: Malagasy, Malagasy

For: 4

Author: dumplingsandmore

Ingredients

• 100 g baby spinach, coarsely chopped
• 3 red chillies, seeded and finely chopped
• 150 g flour
• 2 eggs
• 1 càc of turmeric
• Salt
• 12 cl water
• Frying oil

Preparation

• In a bowl, mix the flour, salt and turmeric.
• Add the eggs and mix vigorously.
• Pour in the water gradually, until you get a thick but soft paste.
• Stir in the chopped green leaves and minced red chillies.
• Heat a little oil in a frying pan.
• Place a tablespoon of the batter in the hot oil.
• Cook for about 1 minute on each side, until the fritters are golden brown.
• Drain on paper towels.
• Serve the sakay hot.

Notes

Baby spinach can be replaced with watercress, bredes, moringa or a fresh herb mix.

For a milder version, remove the seeds from the chilies or reduce the amount of them. For a more spicy version, serve the fritters with a spicy sauce.

The dough should remain thick enough to form small doughnuts. If it’s too runny, add a little flour. If it is too compact, add a splash of water.

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FAQ

What is Mofo sakay?

Mofo sakay is a Malagasy savory fritter prepared with a thick paste, chili pepper, turmeric and green leaves such as brèdes, watercress or spinach.

What is the difference between Mofo sakay and Mofo anana?

Mofo sakay emphasizes chili, while Mofo anana emphasizes more green leaves. The two recipes are similar and can vary by region and family.

Can you substitute spinach in Mofo sakay?

Yes. The spinach can be replaced with watercress, brèdes, moringa, tender tops or a mixture of fresh herbs.

How do you make Mofo sakay less spicy?

Simply remove the seeds from the chili peppers, reduce their amount, or use a milder chili pepper.

How do you keep Mofo sakay crispy?

Serve them right after cooking. To reheat them, avoid the microwave and put them in the oven or pan for a few minutes instead.