Spending over a week with a handful of South Africans means that you must be ready to eat a lot of meat. A lot of meat, prepared on the grill. A lot of grilled meat, accompanied with salads and fruits and grilled corn on the cob.
I am so okay with this.
So here’s an awesome recipe for yet another South African grilled classic, sosaties (in Afrikaans meaning “skewered meat with spicy sauce”, thanks to Wikipedia).
South African Sosaties Printable Recipe Card
for the sauce (sous):
- 1 large onion, sliced into half-rounds
- 4 C water
- 2 T mild curry powder
- 1/2 T ground turmeric
- 4 T sugar
- 1 T cornstarch
- 1 C malt vinegar
- 2 C apricot jam
- 1/2 T lemon juice (optional)
- salt and white pepper to taste
for the skewers
- 3-4 lbs beef or lamb roast, cubed into 1″ cubes
- 1 small package dried apricots
- 1/2 package of bacon (1 strip for each skewer)
- about a dozen skewers, if wood, soak in water before using
The meat must be prepared ahead of time and marinated for at least 24 hours in the sosatie sauce, so make sure you have time and room in the fridge!
To prepare the sauce, first slice the onion and bring it to a boil in the four cups of water. Set aside. Combine the dry ingredients (curry, turmeric, sugar, cornstarch, and some salt and pepper), then add in the wet ingredients (jam, vinegar, and lemon juice). Pour this mixture into the pan with the onions, and bring to a boil for 3-4 minutes, until it starts to thicken. Set aside and allow it to cool.
Once the sauce is cooled, you can prepare the meat for the marinade. Layer apricots, bacon, and the cubed meat in a plastic or glass container. Cover with the cooled sosatie sauce. This container was really convenient because it can be flipped to allow for the easiest mixing ever–but otherwise, you may have to get your hands dirty.
Keep in the fridge for at least 24 hours before grilling.
To make the kabobs, skewer the beef, apricots, and the bacon (we’d suggest not having apricot on the ends, because they’ll tend to fall off during grilling).
Grill the sosaties over medium heat for about 20 minutes, until they are cooked through. Baste periodically with leftover sosatie sauce.
Enjoy! These are tender and juicy, and the perfect combination of sweet and spicy.
And if you have never had a grilled apricot, then you haven’t lived. Trust me when I say you might want to go out and find a South African to marry, if you haven’t already, because they make really great food:
The men are also quite handsome:
The sosaties were even better the second day, warmed up for leftovers with a giant salad–but I can promise you that the leftovers won’t last long.