sosaties

Sosaties are a traditional South African skewer dish, typically consisting of marinated chunks of meat threaded onto wooden sticks and grilled over a fire, often as part of a braai. The name derives from the Malay word satay, reflecting the Cape Malay influence on South African cuisine. The dish is most closely associated with the Western Cape and Cape Town, where it has long been a staple of home cooking and festive gatherings.

Typical ingredients include lamb or mutton, beef, chicken, or sometimes game meats. The meat is usually cut into cubes and interspersed on the skewer with vegetables such as onions and peppers, and sometimes with dried or preserved fruit like apricots or prunes. The marinade combines sweet, sour, and spicy elements, commonly featuring curry powder or masala, garlic, onion, coriander or cumin, vinegar or lemon juice, and sugar or honey. Some versions incorporate apricot jam, soy sauce, or other regional flavorings to create a characteristic glossy glaze.

Preparation involves marinating the meat for several hours or overnight to develop flavor, followed by skewering and grilling over a hot fire. The skewers are typically rotated to ensure even cooking and can be basted with the remaining marinade to enhance sweetness and depth of flavor. Societies of different households may vary the balance of spice, fruit, and meat, producing a range of taste profiles from mild to distinctly aromatic.

Variations exist in the use of different meats and fruit additions, and sosaties are commonly served with local accompaniments such as bread, pap (maize porridge), chutneys, or salads. The dish remains a popular and emblematic element of South African barbecue culture.