Most South Africans believe, albeit erroneously, that sosaties were brought to the Cape by the Indonesian slaves. This is not the case and whilst sate (or sisati) certainly did originate in Indonesia, they were not the South African sosaties by any stretch of the imagination and rather referred to spiced minced meat dishes.  Sosaties originated in Persia (known as Iraq today).  Kabâb kardan is Persian for braai and a kabab consists of cubes of meat that has been threaded onto a skewer, marinated in yoghurt or sour milk and spices and cooked on a grid over an open fire. It is generally agreed, thus, that the chefs at the Cape

in 1652 prepared this dish called sosaties from skewered lamb, marinated in curry spices from a recipe they had brought from Holland.  One of the greatest problems facing food historians everywhere is that of mistranslation and the inability of human beings to accept that translators do, also, err. Naturally, sosaties play a huge role in the braai culture of South Africa and as is the case with braai tradition, sosaties made by the traditionalists are made on two pegs knocked into the ground with a fire underneath, (see image below).

SOSATIES

Ingredients

• 4 legs of lamb, de boned and cut into cubes
• Curry marinade
• 2 large onions, sliced
• 500 ml hot fruit chutney
• 4 tablespoons hot masala for lamb (Atlas Trading in Cape Town make the best in the city if you feel too lazy to make your own curry powder
• 40 g turmeric
• 90 g brown sugar
• 125 ml brandy
• 125 ml dry sherry
• 700 ml white wine vinegar
• 500 ml water
• 30 g Maizena (cornflour)
• Butter for frying

Method

• Heat the butter in a saucepan until it froths and then add the onions, cooking them until just soft.
• Stir in the masala (curry powder), turmeric, sugar and corn flour until everything is combined very well, at which point you add the water, vinegar and chutney and bring to the boil, simmering for five minutes.
• Add the sherry & brandy, stir and set aside so that it cools right down.
• Immerse the cubes of lamb completely in the marinade and cover well.
• Refrigerate for three days, at least, checking to see that everything is coverd with the marinade on a daily basis.
• On the third day, thread the meat onto the skewers.
• Braai (barbecue) the sosaties over hot coals until the meat is done – it does not take long at all.
• Enjoy.