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South Africa

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SOETPATATRESEP
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SOSATIES






This is a festive dish, served at braaivleis, or outdoor cookouts, in the south of Africa.
I normally cook the dish with lamb, as specified in the recipe, but I suspect that the dish is very old and might well have been used with monkey or some other good meat.
In any case, try it with lamb, mutton, or kid goat.
The recipe called for sticking the meat on skewers (sometimes with lamb fat between the pieces) but I usually cook it with pieces larger than are normally used on kabobs.
If you use chunks, you can always put them into a hinged basket, as I do.
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SOSATIES 1
With their traditional curry marinade, sosaties conjure up the exotic flavours of the East Indies.
Many of the spices and flavourings introduced by Malay cooks are still evident in our cooking today.
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SOSATIES 2
(Makes: about 10 - 12 portions)
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SOUFFLE
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SOUSKLUITJIES

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