Many South Africans think ‘sosatie’ is the Afrikaans word for savoury kebabs, when in fact, the origin of the word is Malay. The influence of the Cape Malays on South African cuisine is massive. Here, instead of mutton or lamb chunks, we thread firm fish like kingklip onto our sosatie skewers. Winning!
- 2 kg Sliced onions
- 100 ml Oil
- 1 tsp (5 ml) Peppercorns
- 1 tbsp (15 ml) Bay leaves
- 3 cups (750 ml) Brown vinegar
- 2 cups (500 ml) White sugar
- 5 tsp (25 ml) Salt
- 5 tbsp (75 ml) Curry powder
- 2 tbsp (30 ml) Turmeric
- 10 tsp (50 ml) Water
- 1 small can Apricot jam
- 2 x 600 g Kingklip, cut into 30–40 mm cubes
- 500 g Baby pickling onions, peeled
- Dried apricots
- Wooden sosatie sticks, soaked in water for 30 minutes before use
- Preheat the oven to the grill setting.
- Simmer the onions, oil, peppercorns and bay leaves for about 10 minutes.
- Add in the remaining ingredients except for the kingklip, baby onions and apricots. Set aside the marinade until it has cooled.
- Thread the kingklip alternating with the baby onions and apricots onto the sosatie sticks. Place the kingklip sosaties in a deep dish and pour over the cooled marinade. Marinade for maximum ½ hour. Remove from the marinade and place on a baking tray lined with foil.
- Place tray under the grill and grill for 8-10 minutes, turning halfway.