Dishes · A classic of Cape Malay
Sosaties
Skewers of lamb marinated overnight in a sweet-sour curry sauce with onions and dried apricots, grilled over coals.
What makes it sosaties
- Lamb, marinated a day or more.
- A cooked curry marinade, sweet and sour.
- Onion and dried apricot threaded between the meat; grilled over coals.
Where it comes from
The name is usually said to join saté, the skewered meat of the Indonesian islands, with saus, sauce. They're now as much part of the South African braai as of Cape Malay cooking, but the curried marinade, sweetened with apricots and soured with vinegar or tamarind, is the Cape's.
How it varies
- Pork or chicken
- Made the same way, and common at braais.
Be the first here
Start your own sosatiesNo one here has made sosaties yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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