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Sosaties (Curry-Marinated Apricot Meat Skewers)
Tender spiced lamb and pork threaded with dried apricots and onions, glazed in a tangy, sweet Cape Malay curry sauce over hot braai coals.
The story
Originating among the Cape Malay community of South Africa's Western Cape, sosaties evolved from the Indonesian 'sate' brought by enslaved artisans in the 17th century. They have become an indispensable centerpiece of the traditional South African braai, enjoyed across cultures at social gatherings and weekend summer feasts. A crucial culinary nuance is the inclusion of rendered mutton fat (vet) interspersed along the skewer, which self-bastes the meat and caramelizes against the vinegar-and-jam acid marinade over open hardwood coals.
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