Judith Ritter, one of our correspondents, tasted Madagascar Sauce Dynamite when she visited L’Exotic, a Madagascar-style restaurant in montreal, Québec. She obtained the recipe for this typical sauce that spices up most of Madagascar’s dishes. It keeps for up to a year in the refrigerator.


12 “bird” peppers (chiltepíns or piquins), crushed

3 tablespoons freshly ground ginger

3 tablespoons freshly minced garlic

1 medium onion, diced

¼ cup tomato paste

1 cup white wine vinegar

2 teaspoons salt

1 cup water

1 tablespoon freshly chopped thyme


Mix all ingredients together in a pan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat, cool, purée in a blender, and place the sauce in a small jar.


Makes 2 cups.


country : Madagascar

course : sauce


source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock