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Sosaties are marinated skewers from the Cape Malay which became a staple in many South African homes. Its flavor is fragrant and spicy, but not hot. Add hotness to your taste with Bird’s eye chili. The tiny peppers are very hot, though much less than Habanero chili. They are used in African and Asian cooking alike.



Sosatie Culinary Spice Kit Ingredients:

[1] Orange peel, bay leaf, ginger, yellow mustard, coriander, curry leaf, turmeric, fenugreek, onion, cayenne, cumin, cilantro, garlic, cardamom, black pepper, cinnamon

To substitute this spice blend, use 1 tbsp common curry blend, 1/2 tsp curry leaf powder, 1 bay leaf powdered, and 1 tsp orange zest.

[2] Bird’s eye chili

Cooking Instructions Short Summary

  • Season 1.5 lb of 3/4 inches cubes from lamb (recommended), beef or chicken), tofu or butternut squash with salt to taste.
  • Fry 1/2 chopped onion in oil until soft. Add 2 grated cloves garlic, 1/8 dried apricot slices, Sosatie Spices [1], 1/2 cup dark vinegar, 1/4 cup water. Mix well. Add Sosatie Spices [2] to taste. Cook covered on low heat for 10 minutes. Let cool.
  • Pour the cooled marinade over meat. Mix well. Let marinate 2 to 24 hours in the fridge.
  • Preheat OVEN to 425°F.
  • Thread meat, dried apricots, and 1 inch pieces of bell pepper and onion alternating onto skewers.
  • Place skewers in a BAKING DISH lined with aluminum foil.
  • Roast in the OVEN to desired doneness, turning skewers midway.

Dipping sauce

  • In a SMALL POT, mix remaining marinade with 1/4 to 1 cup of water and salt to taste.
  • Cook on medium heat for 5 minutes.

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