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Mofo sakay, pepper fritters

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     500g of flour
     Anamalaho, preserves
     1 medium tomato,
     1 packet of yeast
     1 bunch of chives
     2 teaspoons curry powder
     1/2 teaspoons ground chili
     1 teaspoons sea salt 4 spices 
     Oil for frying.


Mix the flour with the baking powder, salt, curry and pepper, set aside. Cut tomato in small square, chop the chives, add the flour and mix with anamalaho. Gradually add water until the dough is smooth without being too runny. Let stand about 30 minutes.
Heat the oil in a saucepan or deep fryer and pour slowly with a spoon the batter. Let brown and remove onto absorbent paper.

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