The South African Cape Malay skewer dish usually made with lamb or mutton is sosatie.
Sosatie consists of marinated cubes of meat threaded onto skewers and cooked by braaing, South Africa’s charcoal-barbecue tradition. Lamb or mutton is the classic choice, although beef and chicken versions also exist. Pieces of onion, pepper, dried apricot, or prune may be threaded between the meat, giving the dish a sweet, savory, and spiced character.
The name reflects the dish’s Cape Malay heritage. It is commonly explained as deriving from sate, meaning skewered meat, and saus, meaning spicy sauce. Cape Malay cooking developed in the Cape region through the history of Muslim communities whose culinary traditions blended Southeast Asian, South Asian, African, and European influences.
Sosatie is not the same as satay, though the names and skewer format are related. It is also distinct from boerewors, a South African sausage, and bobotie, a baked spiced minced-meat dish. Marinades vary, but tamarind, curry spices, onion, garlic, and chili are frequently associated with traditional preparations.