Cape Malay South Africa, 17th–18th century. Brought by enslaved Indonesian, Malay, and Indian cooks at the Cape from 1658 onward; the name comes from Malay sate (skewered meat) plus saus (sauce). The apricot-curry marinade is the Cape adaptation — Indonesian sate uses kecap and peanut, but Cape kitchens reached for what grew there, namely apricots and the spices already on the Dutch East India Company spice route.
Cape Malay, 17th–18th century. Name from Malay sate plus saus. The apricot-curry marinade is the Cape adaptation — Indonesian sate uses kecap and peanut, but Cape kitchens reached for what Dutch East India Company spice routes delivered.
Cubed lamb or mutton skewered with onion, dried apricot, and bay leaf, marinated for at least a day in curry, turmeric, garlic, vinegar, and apricot jam. Grilled over coals on a braai. The meat comes out fragrant and slightly sweet from the marinade; the apricot softens but holds shape, almost candied at the edges where it touches the fire.
The 24-hour marinade is non-negotiable. Lamb's connective tissue needs time for the vinegar and turmeric to soften it, and the curry oil to penetrate beyond the surface — under 12 hours and the inside of the cube tastes plain. Bay leaves between the cubes aren't decorative: they steam against the meat as it grills, releasing aromatic oil into the layer between meat and onion.
Variations
Cape Malay original (lamb, apricot, bay leaf); chicken sosaties for kids' braais; ostrich-and-fig farm-restaurant version; offal sosaties (kidney, liver) on Karoo lamb-farm tables; vegetarian-paneer-and-apricot in modern Cape Town spots.
On the Palate
Where Sosaties sits in the South African flavor cloud
Ingredients
How it's made
5 steps · 45 min active + 4 hours waiting
- 110 min
Marinate the lamb pieces in a mixture of vinegar, apricot, curry powder, and spices. Ensure all pieces are well-coated and leave to marinate for several hours or overnight.
Watch outGive it the full overnight — pull a cube and cut it after a few hours and the center still tastes plain; the vinegar and curry oil need time to work past the surface.
- 210 min
Thread the marinated lamb pieces onto skewers, alternating with pieces of apricot for added flavor.
Watch outMake sure to pack the pieces snugly to ensure even cooking.
- 315 min
Preheat a grill to medium-high heat. Place the skewers on the grill, turning occasionally, until the lamb is cooked through and slightly charred.
Watch outGrill over medium-high until the edges char but the lamb stays juicy inside — too hot and the apricot between the cubes scorches before the meat cooks.
- 45 min
Brush the skewers with any remaining marinade during the grilling process to enhance the flavor and keep the meat moist.
Watch outBaste with the leftover marinade as it grills — you're watching for a glossy coat that keeps the meat from drying, not a raw-marinade puddle.
- 55 min
Serve the sosaties hot, garnished with fresh herbs if desired, for a burst of color and aroma.
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