Sosaties
One sweet, tangy Cape-style marinade for beef, lamb, chicken or fish.
Sweet, tangy and warmly spiced, sosaties are a South African favourite made for the braai. This versatile marinade combines curry spices, apricot jam and vinegar, giving you that characteristic balance of savoury, fruity and gently spiced flavours. Use it with beef, lamb, chicken or firm fish—the only major difference is the marinating time, with fish needing just a short soak before cooking.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Marinade
Heat the vegetable oil in a saucepan over medium heat.
- 2
Add the sliced onion and cook for 4–5 minutes, until softened. Add the garlic and ginger and cook for another 1 minute.
- 3
Add the Cape Malay curry spice, turmeric, coriander and cumin.
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Ivana Sanshia’s note
What are sosaties? Sosaties are South African skewers strongly associated with Cape Malay cooking. Their distinctive character comes from combining curry spices with sweet and acidic ingredients such as apricot and vinegar.
One marinade, different proteins: The same base marinade works with beef, lamb, chicken and fish. The main adjustment is the marinating time: meat benefits from a longer rest, while fish needs only a short marinade.
Treat fish differently from the meat. Beef, lamb and chicken can sit in the marinade for several hours—or overnight—but fish only needs 20–30 minutes. You still get all that sweet, curried sosatie flavour without compromising the delicate texture of the fish.
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