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.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.