Sosaties
Published in Meat Dishes, South Africa
Sosaties may be made any size – from full king-size meal portions to the daintiest cocktail sosaties. Just remember that if you are making large sosaties cut the meat cubes larger than you would cut them for cocktail sosaties.
Ingredients:
- about 2 kg meat, cubed
- fresh cubed pineapple (optional)
- dried soaked apricots (optional)
- onion wedges (optional)
Ingredients: Marinade:
- 75 ml smooth apricot jam
- 3 cloves garlic, crushed
- 2 bay or lemon leaves, broken up
- 25 ml wine vinegar
- 5 ml ground pepper
- 25 ml treacle brown sugar
- 15 ml cornflour
- 25 ml curry powder
- 10 ml salt
Preparation:
- In a small saucepan mix together all the marinade ingredients and bring to the boil. Simmer for a minute or so until thickened.
- Pour it over the cubed meat immediately, stirring thoroughly to make sure that all the pieces are coated with the marinade.
- At this stage, the meat may marinade overnight in the refrigerator, or for at least 4 hours at room temperature. If you are going to marinade it for the shorter time, rub the marinade into the pieces of meat from time to time.
- It may also be frozen in the marinade for several months, in which case, thaw completely and cook immediately.
- Soak wooden skewers for a couple of hours in cold water (this helps to stop them burning if you are going to braai the sosaties over the coals).
- Thread the meat onto the skewers with all or any of the optional extras in between the meat cubes, but always begin and end the skewer with a cube of meat.
- Notes:
- Suitable meat is lean, boneless lamb, pork (fillet is best) and chicken breast or thigh cubes; this is not a recipe suitable for beef, though I have eaten it made most successfully, believe it or not, from ox liver
Serves about 6 as a meal.
