Travel the world's barbecue trail and youll find meat on a stick almost everywhere. South Africa's version goes by the Afrikaans name sosatie. Like all good Cape Malay meat dishes, fruit and curry are never far offthe former (usually apricots) interspersed with the meat on the skewers, the latter used to flavor the marinade and sauce. "Cape Malay," by the way, refers to the descendants of Indonesian and Malaysian slaves and indentured servants brought to Cape Town to work in farming. "There is perhaps no other single dish that can be regarded as more genuinely Afrikaans than sosaties," wrote South African poet and food writer C. Louis Leipoldt. Writing in the 1940s, Leipoldt was to Afrikaans food what James Beard was to our own. Like all great food writers, Leipoldt dispensed not only recipes but the wisdom gleaned from considering cooking a manifestation of culture. The following sosaties are based on Leipoldt's.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.