{"id":71167,"date":"2021-02-11T19:20:49","date_gmt":"2021-02-11T18:20:49","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/sakay-anana-the-recipe-for-malagasy-fritters-with-chili-pepper\/"},"modified":"2026-06-11T10:03:41","modified_gmt":"2026-06-11T08:03:41","slug":"sakay-anana-the-recipe-for-malagasy-fritters-with-chili-pepper","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/sakay-anana-the-recipe-for-malagasy-fritters-with-chili-pepper\/","title":{"rendered":"Mofo sakay (anana): the recipe for Malagasy fritters with chili pepper"},"content":{"rendered":"\n
\"Mofo
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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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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