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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.