Spice up Heritage Day with Makweti Malay Sosaties
Grilling is a big part of the culture in many countries. Here in South Africa, across all of our cultures, it’s almost a part of our DNA!
Traditionally, it’s called a braai (an Afrikaans word, which means “grill or barbecue”) and these tender, spicy sosaties are a popular favourite.
Where Does The Name Sosatie Come From?
Sosaties are a Cape Malay dish and the name comes from the words “sate” meaning skewered meat and “saus”, a spicy sauce in Afrikaans.
While this is a dish that originated in the Cape Malay area, they’ve spread in popularity around the country – they’re just that delicious!
- 2 tbsp vegetable oil, 2 tbsp
- 1-2 small onions, very finely diced
- 2-3 garlic cloves, very finely diced
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 100 ml mild white wine vinegar
- 150ml dry sherry
- 4 tbsp apricot jam
- 1 tsp cornflour
- 600g ready-to-cook lamb meat (e. g. leg or shoulder), cut into approx. 1.5 cm cubes
- 50g dried apricots
- Red onion cut into large quarters – outer section to thread onto kebab
- Rosemary or Bay leaf sprigs (we used rosemary), leaves stripped from the lower section
- Vegetable Oil, for the barbecue
- Lemon Juice, for drizzling
- Peppercorns, crushed
For the marinade
- Heat the oil and fry the onions and garlic until translucent.
- Dust over the curry and the sugar, add the vinegar and sherry and season to taste with apricot jam, salt and ground black pepper.
- Mix the cornflour with 50 ml of water, add to the sauce and bring to a boil.
- Remove from the heat, cover and leave to cool.
For the kebabs
- Thread the meat, red onion and apricots alternately onto the bay/rosemary sprigs.
- Brush with the cooled marinade, cover and leave in the refrigerator for at least 4 hours.
- Once marinated, scrape the marinade off the kebabs and reserve.
- Oil the barbecue and cook the kebabs for approx. 10 minutes, turning.
- Brush frequently with the marinade.
- Remove from the barbecue, drizzle with lemon juice, season with crushed black pepper and serve.
We highly recommend this mouth-watering recipe to add some South African flavour to your own grill menu!
Photos by Ross Wilson
Video by Armadillo Media