Sosatie
 Chicken sosatie | |
| Course | Main |
|---|---|
| Place of origin | South Africa |
| Serving temperature | Hot |
| Main ingredients | Meat |
Sosatieis a traditionalSouth Africandish of meat (usually lamb or mutton) cooked on skewers.[1]The term derives fromsate( "skewered meat" ) andsaus( "spicy sauce" ). It is ofCape Malayorigin, used inAfrikaans—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 kebabstyle. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Preparation
[edit]To prepare,muttonchunks aremarinatedovernight in friedonions,chillies,garlic,curry leavesandtamarindjuice, then threaded onskewersand either pan-fried or grilled.[2]However, the most common way to cook the sosaties is outside, on abraai(or barbecue). The meat chunks are often interspersed with small onions, sliced peppers, dried apricots or prunes.
See also
[edit]Similar 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.ISBN978-0-7611-6447-0.Retrieved26 May2017.
- ^"Footprints in the Sand".SouthAfrica.info.South African Tourism. Archived fromthe originalon 7 January 2007.Retrieved19 January2007.
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