Sosaties are marinated meat skewers, a classic South African braai staple. Here’s a tasty variation enriched with spices, onions, and apricots, which add a sweet note to the grilled meat.
Time: 30 minutes + overnight marinating
Serves: 4-5
Ingredients:
450g diced lamb leg
150g dried apricots
2 red onions
30ml wine vinegar
3 tablespoons apricot jam
1 grated garlic clove
1 teaspoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
Salt to taste
Bamboo skewers for cooking
Preparation
Finely chop the onion and then sauté it lightly in a pan with a little oil until translucent. Add the garlic and ginger, and after a couple of minutes, add the vinegar, jam, curry powder, cumin, and salt. Mix well, then remove from the heat and let cool. Now, cut the lamb into large cubes. Place the meat in the cooled marinade and mix, cover, and let it rest for a few hours or overnight in the refrigerator. Soak the dried apricots in hot water for about 15 minutes. Once ready, thread the meat onto skewers, alternating with apricots and onion pieces. Grill the skewers thoroughly on both sides until the meat is cooked through.
How to prepare Koeksisters, fried pasta braids
Today, we’re sharing the recipe for a traditional dessert that is very popular: Koeksisters: fried dough braids dipped in spiced syrup — crispy and delicious!
Time: approximately 1.5 hours
Serves: 8 people
Ingredients:
250g sugar, 125ml water, 1/2 teaspoon ginger, 1/2 teaspoon lemon juice, 1/2 cinnamon stick, 250g flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 25g butter, 1 egg, 100ml milk
Preparation
First, start by making the syrup. Bring the water, sugar, lemon, cinnamon, and ginger to a boil. Stir until the sugar dissolves. Let simmer for about five minutes. Let the syrup cool completely in the refrigerator. Meanwhile, mix the flour, baking powder, and salt. Add the butter and egg. Knead for a few minutes, gradually adding the milk until you obtain a soft dough. Let it rest for 30 minutes.
Roll out the dough to about 1 cm thick. Cut strips about 10–12 cm long and braid them. Seal the ends with a little water. Heat the oil to 180°C and then dip the braids in it: fry them on both sides until golden brown. Immediately dip them while still hot in the chilled syrup, letting them absorb.
