It’s the return of recipe Friday! This recipe comes from Faldela Williams’ Cape Malay Illustrated Cookbook. This slim volume covers the unique South African Cape Malay cuisine, developed by the descendents of Indian immigrants to South Africa ( a population known as the “Cape Malays” ) We think this book is probably intended for kids owning to the whimsical illustrations, but no matter – we like it too! Our entree into cooking south african food is the sosatie – a traditional barbecued kebab dish that has many permutations (as all good national dishes do). This particular version is made with pork chops instead of pieces of meat.
p.s. Sorry, the directions are all in metric! Convert here.
1kg lamb chops
2 large onions, thinly sliced
10 ml crushed garlic
3 bay leaves
3 whole cloves
5 ml tumeric (borrie)
30 ml curry powder
10 ml roasted masala
45 ml sugar
7 ml salt
60 ml lemon juice or white grape vinegar
Combine the marinade ingredients and marinade chops for one hour. Place meat and marinade in a saucepan with onions and cook, covered, over medium heat for 45-60 minutes, or until meat is tender. Serve with boiled squash and mashed potatoes.
This recipe was super easy to make – and it was absolutely delicious. The marinade itself was extremely intense (in a good way) spiced but not at all spicy. We expect it would be good for other meats like chicken as well – or beef kebabs.