Place of origin
Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. 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 barbecued shish-kebab style
Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, dried apricots, red onions and mixed peppers.
To 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. However, the most common way to cook the sosaties is outside, on a braai (or barbecue). The meat chunks are often interspersed with mushrooms, small onions, sliced peppers, dried apricots or prunes.
- Anticuchos - Peru and other Andean states
- Arrosticini - Italy (Abruzzo)
- Brochette - France, Spain (Catalonia)
- Chuanr - China
- Espetada - Portugal
- Frigărui - Romania
- Khorovats - Armenia
- Mtsvadi - Georgia
- Pinchitos - Spain (Andalusia and Extremadura)
- Satay - Indonesia, Malaysia, Singapore, Brunei, Thailand, and the Netherlands
- Souvlaki - Greece
- Shish kebab - Turkey and Middle East
- Yakitori - Japan
- "Footprints in the Sand". SouthAfrica.info. South African Tourism. Retrieved 2007-01-19.
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