Sosaties
Sosaties trace back to Cape Malay cooking traditions in South Africa, and their distinctive sweet apricot marinade remains a defining feature of South African braai culture.
Skewered, marinated meat grilled over an open flame — a South African classic with roots in Cape Malay cooking, known for its distinctive sweet-and-tangy apricot marinade.
Ingredients
Method
Mix apricot jam, curry powder and vinegar into a marinade.
Coat the lamb thoroughly and marinate for at least 4 hours, ideally overnight.
Thread the meat onto skewers, alternating with onion and dried apricot.
Grill over hot coals, turning regularly, until charred and cooked through.
A longer marinating time makes a real difference here — the apricot jam needs time to properly tenderise the meat and build flavour.
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