haven`t made sosaties in a long long time, but am definitely going to try this one. Sounds absolutely delish. Will let you know the end results.
Fantastic recipe, loved it! Also tried making it with Chicken and used white wine unstead for red and that worked out great too!
Trully traditional receipe. Waiting for 3 days for the meat to marinate is necessary and well worth it. Megzi Botswana
(Won't someone with a camera take a better picture for these great sosaties?) Wife and I checked the other sosatie recipes and decided on this one, which seemed closest to the authentic marinade we remembered (hadn't made it in years). The sosaties marinated for about 3 days, until last night (Saturday). We had friends over so while wife saw to the rest of the meal in the warm house, I braaied these over glowing wood coals outside ... shivering in the early winter cold. These sosaties were absolutely delicious. One of the reviewers said the sugar used was too much, but the marinade actually had that sweetsour flavour we wanted. The taste brought back old memories, of mothers assembling sosaties and carefully turning them in the marinade for a few days. Thanks, great recipe! (As no recipe is "inalterable" I suggest cooks adapt the ingredients to taste. But we loved these, with no real changes which I can recall! (Being the one standing by and offering advice until chased out of the kitchen!)
I am really sorry to rate this so poorly but I am not sure how else to do so. I was really looking forward to making it as it looked so different - but I suppose rather TOO different for my tastes. I used red wine vinegar since I didn't have any cider but that was the only change. The 6T sugar was too much for me, even after using the lemon suggestion. Just too much effort for all that lack of result.