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Sosaties (South African Lamb Kebabs)

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description Sosaties (South African Lamb Kebabs) Overview

Sosaties are a South African dish of skewered, marinated meat, most commonly lamb, associated with Cape Malay cuisine. The meat is typically marinated in a mixture that includes curry spices, vinegar, dried fruit such as apricots, and onions before being grilled over open coals, often as part of a braai. The name derives from Afrikaans terms combining words for sauce and skewered meat. Sosaties reflect the influence of Malay culinary traditions introduced to the Cape region.

help Sosaties (South African Lamb Kebabs) FAQ

What meat is traditionally used for sosaties?

Sosaties are traditionally made with lamb, which is marinated in a sweet-spicy curry sauce before being skewered and grilled. The dish is a staple of South African braai culture and has its origins in Cape Malay cooking.

What goes into a traditional sosatie marinade?

A traditional sosatie marinade typically includes curry powder, apricot jam or dried apricots, vinegar, garlic, and onions, creating a sweet-spicy flavor profile. The lamb is often marinated overnight to allow the flavors to fully penetrate the meat.

Where does the word 'sosatie' come from?

The word 'sosatie' derives from Afrikaans, combining elements related to sauce and meat on a stick, reflecting the dish's skewered nature. This linguistic origin points to the Cape Malay community's blending of Indonesian, Dutch, and South African culinary influences.

Can you make sosaties with chicken or beef instead of lamb?

While lamb is the traditional and most common meat for sosaties, chicken and beef versions are also widely made in South African home cooking. The defining element is the curry-and-apricot marinade, which can be applied to other proteins with good results.

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