South African Sosaties: A Taste of Heritage

The aroma alone transports me back to childhood summers in Durban. I remember the excitement building as my grandmother, Ouma, meticulously threaded marinated lamb and apricots onto skewers, the sweet, tangy smell of the marinade filling her kitchen. Those sosaties, grilled over an open flame until slightly charred and incredibly tender, were the centerpiece of countless family braais (barbecues). Each bite was a burst of flavor—a little bit sweet, a little bit savory, and a whole lot of love. They were more than just food; they were a taste of home, of tradition, and of the vibrant South African spirit.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 3 days 10 minutes (includes marinating time)
• Yields: 12-16 skewers
• Serves: 6-8
• Dietary Type: Gluten-Free (if gluten-free curry powder is used)

Ingredients

The Meats and Skewers:

• 3-4 lbs leg of lamb
• 1 1/2 lbs medium fat pork (pork rasher, if you can get that cut)
• 12-16 dried apricots, good quality
• 6 small onions, such as pearl onions about the size of a small plum, peeled and each onion cut crosswise into 2-3 pieces
• 12-16 wooden skewers

The Marinade:

• 2 medium onions, cut into fine rings
• Oil (for frying)
• 2 tablespoons coriander seeds, crushed
• 5 bay leaves, bruised (or 12 lemon leaves, bruised, or some julienned lemon zest)
• 1 teaspoon ground cinnamon
• 1 tablespoon curry powder, mild
• 1 teaspoon ground ginger (or 1 tablespoon grated fresh ginger, heaped)
• 1 teaspoon ground allspice
• 6 tablespoons brown sugar
• 1 tablespoon cornflour
• 2 teaspoons salt
• 3/4 cup white vinegar (grape or wine vinegar)
• 1/2 cup dry red wine, good quality
• 1 tablespoon apricot jam, fine
• 4 garlic cloves, crushed and chopped
• 1/2 cup milk
• 1/2 cup water (may not be needed)

Equipment Needed

• Large Pot
• Frying Pan
• Mixing Bowls
• Measuring Cups and Spoons
• Rectangular glass or ceramic dish (or Tupperware – but not metal)

Instructions

1. Prepare the Marinade: This needs to cool completely, so start well in advance. Use a large pot.

2. Fry the Onions: Heat some oil in the pot and fry the onion rings until they are light brown, stirring occasionally.

3. Mix the Dry Ingredients: While the onions are frying, combine all the dry ingredients in a bowl: the crushed coriander seeds, cinnamon, curry powder, ginger, allspice, brown sugar, cornflour, and salt.

4. Combine Liquid Ingredients: If using fresh ginger, add it with the garlic to the liquid ingredients (the vinegar, red wine, and apricot jam) in a separate bowl or measuring jug.

5. Incorporate Dry and Wet: Once the onions are light brown, stir in the mixed dry ingredients and fry for about a minute to release their aromas. Add an extra splash of oil if needed, stirring constantly to prevent the spices from burning.

6. Add the Liquids and Simmer: Lower the heat and add the liquid ingredients (vinegar, wine, apricot jam, grated ginger if using, and garlic). Add the bay leaves, lemon leaves, or julienned lemon peel now, if using.

7. Thicken and Season: Stir well and simmer slowly until the marinade thickens.

8. Taste and Adjust: Taste the sauce carefully. It should be spicy and tangy, but not overly acidic or sweet. Adjust the flavor by adding a little more vinegar or lemon juice for more acidity, or more sugar for more sweetness. Don’t be afraid of the 6 tablespoons of sugar; you’re aiming for a tangy, not acidic, sauce.

9. Cool and Finish the Marinade: Cool the sauce completely. Then, stir in the milk and a little water. The marinade should have a coating consistency. Add more water if it seems too thick.

10. Prepare the Meats: While the sauce is cooling, cut the leg of lamb into bite-sized chunks, not too small. Do the same with the pork. The best ratio of lamb to pork is about 2:1. The pork should have some fat for added flavor and moisture. If you dislike pork, you can leave it out and use extra lamb.

11. Assemble the Sosaties: Thread the lamb, pork, apricots (halved), and onion rings onto the skewers, alternating the ingredients. The lamb should be the predominant meat on each skewer. Aim for about 2 apricot halves and 2 onion rings per skewer.

12. Marinate the Sosaties: Use a rectangular glass or ceramic dish (Tupperware is fine, but avoid metal or stainless steel). Pack in the skewers of meat and cover every layer with the cooled marinade. To ensure even coating, roll each sosatie skewer in the marinade before placing it in the dish. Pour any leftover marinade over the sosaties. Seal the container airtight and refrigerate.

13. Marinate Thoroughly: You’ll probably have 2-3 layers of skewers. To make sure they’re all coated, turn the container upside down once a day. Cover and keep in the fridge for 2-3 days before grilling. The sosaties will improve with longer marinating and can be kept in the sauce for up to 5 days.

14. Grill the Sosaties: Grill as explained earlier (see introduction re grilling for 5 minutes on each side over fairly hot coals). Do not let them dry out.

15. Serve: Serve the sosaties with traditional yellow rice, basmati rice, potato salad, and a mixed green salad. They are also ideal for picnics.

Expert Tips & Tricks

• Marinating Time is Key: The longer the sosaties marinate, the more flavorful and tender they become. Don’t rush the process!
• Don’t Overcook: Overcooked sosaties will be dry and tough. Keep a close eye on them while grilling and remove them from the heat as soon as they are cooked through.
• Use Good Quality Apricots: The quality of the apricots will significantly impact the overall flavor of the dish. Choose plump, moist, and flavorful dried apricots.
• Vary the Meats: While lamb and pork are traditional, you can experiment with other meats like chicken or beef. Adjust the cooking time accordingly.
• Flame Control: Keep a spray bottle of water nearby when grilling to tame any flare-ups from the fat dripping onto the coals.
• Subtle Smokiness: Add a few wood chips (like hickory or applewood) to your charcoal for a touch of smokiness that complements the marinade beautifully.

Serving & Storage Suggestions

Serve the sosaties hot off the grill, garnished with fresh herbs like parsley or cilantro. They pair perfectly with yellow rice, couscous, or a simple salad.

Storage: Leftover sosaties can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. To reheat, thaw completely in the refrigerator and then grill, bake, or pan-fry until heated through. Reheating on the grill will help preserve their smoky flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	647.6 kcal	N/A
Calories from Fat	288 kcal	45%
Total Fat	32.1 g	49%
Saturated Fat	13.7 g	68%
Cholesterol	154.8 mg	51%
Sodium	930 mg	38%
Total Carbohydrate	40.1 g	13%
Dietary Fiber	4.4 g	17%
Sugars	27.2 g	N/A
Protein	45.1 g	90%

Variations & Substitutions

• Spicy Sosaties: Add a pinch of cayenne pepper or a finely chopped chili to the marinade for a spicy kick.
• Fruity Sosaties: Experiment with other dried fruits like prunes or figs in addition to or instead of apricots.
• Vegetarian Sosaties: Use firm tofu or halloumi cheese in place of the meat. Marinate as directed and grill until golden brown.
• Gluten-Free: Ensure your curry powder is gluten-free. Some blends may contain wheat flour as a thickener.
• Wine Substitution: If you don’t have red wine, you can use grape juice or extra vinegar with a touch of sugar.

FAQs (Frequently Asked Questions)

Q: Can I marinate the sosaties for longer than 5 days?
A: While the flavor will continue to develop, the meat may become too soft if marinated for significantly longer than 5 days.

Q: Can I use a different type of vinegar?
A: Yes, you can use apple cider vinegar or red wine vinegar, but the flavor will be slightly different from white grape vinegar.

Q: Can I grill the sosaties indoors?
A: Yes, you can use a grill pan or an indoor grill, but you won’t get the same smoky flavor as grilling over an open flame.

Q: Can I make the marinade ahead of time?
A: Absolutely! The marinade can be made up to a week in advance and stored in the refrigerator. In fact, this is recommended as the flavors develop over time.

Q: What is the best way to prevent the sosaties from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled before grilling. You can also brush the sosaties with a little oil before placing them on the grill.

Final Thoughts

Sosaties are more than just a recipe; they’re a celebration of South African heritage and a testament to the power of food to bring people together. I encourage you to try this recipe and experience the incredible flavors for yourself. Don’t be afraid to experiment with variations and make it your own. Share your creations with friends and family, and let the warmth of this dish fill your hearts. And most importantly, enjoy every delicious bite! Consider pairing it with a crisp South African Sauvignon Blanc for a truly authentic experience.