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Sosaties

Name: Sosaties
Cuisine: South African
Ingredients: 1 kg lamb or mutton, cubed; 2 medium onions, sliced; 1/2 cup dried apricots or raisins; 3 garlic cloves, minced; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp red chili flakes; 1 tbsp brown sugar; 3 tbsp vinegar; 3 tbsp oil; to taste salt; as needed skewers

Sosaties are traditional South African skewered and marinated meat kebabs, often made with lamb or mutton and infused with a fragrant blend of spices and dried fruits. This dish is emblematic of South African braai culture and carries a rich blend of Malay and indigenous culinary influences.

12 ingredients

spicysweetsmokysavoryaromatic

Culinary DNA Preview

South African Indigenous60%

Cape Malay40%

Ingredients

lamb or mutton, cubed
1 kg
onions, sliced
2 medium
dried apricots or raisins
1/2 cup
garlic cloves, minced
3
curry powder
2 tbsp
turmeric
1 tsp
red chili flakes
1 tsp
brown sugar
1 tbsp
vinegar
3 tbsp
oil
3 tbsp
salt
to taste
skewers
as needed

Method

Steps not available

Origin Story

Sosaties originated from the Cape Malay community in South Africa, combining indigenous meat grilling techniques with aromatic spices brought by Malay slaves during the 17th and 18th centuries.

Culinary DNA

Ingredient ancestry breakdown

South African Indigenous60%

ingredients+techniques

Cape Malay40%

ingredient_origin+spices

Techniques

marinating skewering grilling braai

Stories about this dish

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Southern Africacuisines →Foodways connections →