Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers.[1] The term derives from sate ("skewered meat") and saus ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans—the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and cooked by braaing (barbecued) shish kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
 Chicken sosatie | |
| Course | Main |
|---|---|
| Place of origin | South Africa |
| Serving temperature | Hot |
| Main ingredients | Meat |
Preparation
editTo prepare, mutton chunks are marinated overnight in fried onions, chillies, garlic, curry leaves and tamarind juice, then threaded on skewers and either pan-fried or grilled.[2] However, the most common way to cook the sosaties is outside, on a braai (or barbecue). The meat chunks are often interspersed with small onions, sliced peppers, dried apricots or prunes.
See also
editSimilar dishes
edit- Anticuchos - Peru and other Andean states
- Arrosticini - Italy (Abruzzo)
- Brochette - France, Spain (Catalonia)
- Chuanr - China
- City chicken - United States
- Espetada - Portugal
- Frigărui - Romania
- Kabab torsh - Iran
- Kebakko - Finland
- Khorovats - Armenia
- Kkochi - Korea
- Pinchitos - Spain (Andalusia and Extremadura)
- Ražnjići - Balkans
- Satay - Indonesia, Malaysia, Singapore, Brunei, Thailand, France and the Netherlands
- Shashlik - Caucasus and Central Asia
- Souvlaki - Greece
- Shish kebab - Turkey, Middle East, and South Asia
- Suya - Nigeria
- Yakitori - Japan
References
edit- ^ Raichlen, S. (2015). Planet Barbecue!: 309 Recipes, 60 Countries (in German). Workman Publishing Company. p. 251. ISBN 978-0-7611-6447-0. Retrieved 26 May 2017.
- ^ "Footprints in the Sand". SouthAfrica.info. South African Tourism. Archived from the original on 7 January 2007. Retrieved 19 January 2007.
