September 12, 2017

When having an authentic Boerebraai, you will always find some sosaties and roosterkoek.

A sosatie can only be called a sosatie if it contains lamb as well as pork, onions and apricots and if marinated in a curry mix.

Otherwise it is a kebab.



2 bags Carmien Soothe green rooibos tea (with fennel, aniseed & turmeric)

1 bag Carmien Revive green rooibos tea (with ginger & chilli)

180 ml (3/4 c) wine vinegar

3 ml (3/4 t) cornflour

30 ml (2 T) oil

3 onions, coarsely chopped

3 cloves garlic, crushed

60 ml (4 T) medium curry powder

5 ml (1 t) ground coriander

3 bay leaves

60 ml (4 T) apricot jam

500 ml (2 c) buttermilk or creamy plain yoghurt


700 g boneless lamb, cubed

700 g boneless pork, cubed


400 g dried Turkish apricots

4 red onions, peeled and sliced into wedges





1Place the tea bags in a small saucepan, add vinegar and bring to a simmering boil.

2Mix the cornflour with a little water to form a paste, stir into the vinegar mixture and stir till the mixture slightly thickens.

3Remove from the stove and leave to infuse and cool.

4Squeeze out all the liquid from the tea bags and remove the bags.

5Meantime heat the oil in a large saucepan and fry the onions and garlic till soft.

6Add the curry powder and coriander and stir well till mixed.

7Stir in the bay leaves, jam, yoghurt and vinegar mixture.


1Place the meat in a non-metallic dish and pour over the marinade.

2Leave to marinate overnight.

3Salt the meat to taste.

4Thread the meat alternating with the apricots and onion wedges onto skewers.

5Braai over moderate coals till done, turn frequently.

6Serve as a starter on roosterkoek.

Makes about 30

Preparation time: 40 min

Cooking time: 20 min

Marinating time: overnight


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