 |
|
In South Africa, food is an international affair, with African, Asian, Indian and Dutch influences. One of the most popular dishes is a simple meat kebab called sosatie. Sosaties are prepared and served at a braai, the Afrikaans word for a picnic or barbecue held in the bush. Sosaties have their roots in Malay cuisine: in Malay, sate means "spicy sauce" and sesate means "skewered meat." Lamb sosaties are the South African national favorite, but beef, pork and chicken are also common.
|
 |
|
 
For the Marinade:
2 tbsps. vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
3 tsps. curry powder
1 tsp. ground coriander
1 tsp. turmeric
2 tbsps. ginger root, peeled or grated
1 1/2 cups water
4 tbsps. malted brown vinegar
1/4 cup brown sugar (75 ml)
2 tbsps. apricot jam or chutney
2 bay leaves
2 lemon leaves
For Kebabs:
2 lbs. lamb, cut in cubes
1/2 lb. pork (optional) 1/2 lb. beef (optional)
Small onions and green or red peppers cut in chunks
Fresh or dried apricots (optional)
Note: You will need to prepare the sauce and marinate the meat 1 to 2 days prior to using.
Prepare the Marinade:
Sauté the onions and garlic in oil until translucent, but not brown. Add the spices, and simmer one minute, stirring constantly. Add water, vinegar, sugar, jam, lemon and bay leaves. Simmer 5 to 7 minutes, stirring occasionally. Turn off heat and allow to cool. Pour this mixture over cubed meat (you may use lamb, pork and beef or just lamb), and marinate in the refrigerator for 1 to 2 days.
Prepare the Kababs:
Skewer the marinated meat together with the onions and peppers. Grill until desired temperature (from rare to well done). Note: If using pork, keep on separate kebabs to make sure meat is well-cooked and not pink.
| |
|
|
|
How did this dish taste to you? This is your chance to let other
cooks know! Five stars is the highest score and zero is the lowest.
|
|
|
|
