This is an Afrikaans street food. I came across it at a food market in Pretoria, these gents were basically on the floor on these little grills making the most delicious chicken sosaties that then would get placed in a ‘boerie roll’ (hot dog roll for those of you non South Africans) and then finish it off with this sweet fragrant and flavorful curry sauce.
Well I thought let me try and recreate this experience. I added some pork to add a level of flavor and moisture to the sosatie, and I mean I love me some pork. The magic really lies in the sauce though. Take your time to develop this sauce and get your friends/family ready for one hell of a meal. ALSO … dont skip the little suggested coleslaw, texturally and from an acidic point of view it really has its role to play!
I made these sosaties on my COBB, which has been one of my favorite purchases off late. Great quality, local outdoor cooker that really is so much fun to cook on and has given my family and I so much joy. Click HERE to check it out…
WHAT YOU NEED
FOR THE SAUCE
A splash of oil
2 tbsp butter, to sauté the onions
2 onions, peeled and sliced
2 tsp crushed garlic
2 tsp crushed ginger
1 tsp ground coriander
1 tsp cumin seeds
2 Tbsp mild curry powder
½ cup apricot jam
1 cup water
3 Tbsp butter, to finish the sauce
FOR THE SOSATIES
4-6 chicken breasts, cut into bite sized pieces
4 thick smoked pork rashers, cut into bite sized pieces
Serve with hot dog rolls and coleslaw
WHAT TO DO
1. For the sosatie sauce, in a large frying pan, sauté the onions in the oil and 2 Tbsp butter until translucent then add the crushed garlic and ginger.
2. Add the spices and sauté for about 2 minutes.
3. Add the apricot jam & water, stir to combine then simmer for 10-15 minutes until the sauce thickens. Gently stir in another 3 Tbsp butter to finish the sauce.
4. To prepare the sosaties, alternate the chicken pieces and pieces of pork rashers on a skewer stick. Season with salt and pepper then grill on a high temperature for 5-10 minutes on each side until the meat is completely cooked.
5. To serve, dip the cooked sosatie into the sosatie sauce then place the sosatie in a hotdog roll, add a handful of coleslaw. Remember to remove the sosoatie stick before you take a bite.
Note: For a simple coleslaw, combine chopped cabbage, chopped baby spinach, grated carrots the add a splash of olive oil, red wine vinegar, dried oregano, salt and pepper