📝 About This Recipe
Transport your palate to the vibrant Cape of South Africa with these Sosaties, a cornerstone of Cape Malay cuisine traditionally known for its fusion of Dutch influence and aromatic Eastern spices. In this elevated plant-based version, succulent protein chunks are bathed in a luscious, tangy apricot and curry nectar, creating a perfect harmony of sweet, sour, and spicy notes. These skewers are charred to perfection, offering a smoky caramelization that celebrates the rich culinary heritage of the African coast while remaining entirely dairy-free and vegan-friendly.
🥗 Ingredients
The Protein & Skewers
- 800 grams Extra-firm Tofu or Seitan chunks (pressed and cut into 1-inch cubes)
- 2 large Red Onion (peeled and cut into thick wedges)
- 20-24 pieces Dried Apricots (whole, high-quality Turkish apricots)
- 12-15 pieces Fresh Bay Leaves (for threading between the protein)
The Apricot Curry Marinade
- 1/2 cup Smooth Apricot Jam (high fruit content preferred)
- 1/2 cup Apple Cider Vinegar (provides the essential 'sour' note)
- 2 tablespoons Brown Sugar (to balance the acidity)
- 2 tablespoons Mild Curry Powder (Cape Malay style if available)
- 1 teaspoon Turmeric (for vibrant golden color)
- 4 cloves Garlic (minced into a fine paste)
- 1 inch Fresh Ginger (finely grated)
- 2 tablespoons Vegetable Oil (neutral oil like avocado or sunflower)
- 1 Cinnamon Stick (kept whole for simmering)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a medium saucepan over medium heat, combine the apricot jam, vinegar, brown sugar, curry powder, turmeric, and the cinnamon stick.
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3
Bring the marinade mixture to a gentle simmer, stirring constantly for 5-7 minutes until the sugar has dissolved and the sauce has thickened slightly. Remove from heat and let it cool completely.
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4
Once the marinade is cool, stir in the minced garlic, grated ginger, and vegetable oil. Season generously with salt and pepper.
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5
Place your protein (tofu or seitan cubes) into a large glass bowl or a heavy-duty resealable bag. Pour three-quarters of the marinade over the protein, reserving the rest for basting later.
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6
Add the dried apricots to the marinade bag as well, ensuring they soak up the flavors. Seal and refrigerate for at least 4 hours, though overnight is best for the deepest flavor infusion.
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7
When ready to cook, prepare your grill to medium-high heat or preheat a griddle pan on the stove.
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8
Assemble the skewers by alternating a piece of marinated protein, a wedge of red onion, a marinated dried apricot, and a fresh bay leaf. Repeat until the skewer is full, leaving space at the bottom to handle.
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9
Lightly oil the grill grates to prevent sticking.
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10
Place the skewers on the grill. Cook for about 3-4 minutes per side, turning carefully. You are looking for a beautiful char and caramelized edges from the apricot sugars.
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11
During the last 5 minutes of cooking, use a brush to baste the skewers with the reserved marinade. This creates a sticky, glossy glaze.
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12
Once the protein is firm and the onions are slightly softened but still have a bite, remove the skewers from the heat.
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13
Let the sosaties rest for 2-3 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always use extra-firm tofu and press it for at least 20 minutes to ensure it holds its shape on the skewer. Do not skip the bay leaves; they provide an authentic floral aroma that is characteristic of South African sosaties. If the marinade is too thick after cooling, whisk in a tablespoon of water or orange juice to reach a honey-like consistency. Watch the grill closely! The high sugar content in the apricot jam means these can go from caramelized to burnt very quickly. For a gluten-free version, ensure your seitan is substituted with tofu or tempeh and check that your curry powder is certified GF.
🍽️ Serving Suggestions
Serve atop a bed of fragrant yellow turmeric rice with raisins for a traditional pairing. Accompany with a side of 'Sambal'—a fresh salsa made of diced tomatoes, onions, and green chilies in vinegar. Pair with a chilled glass of Rooibos iced tea or a crisp Chenin Blanc to cut through the spice. Warm garlic naan or flatbread is perfect for sliding the ingredients off the skewer and catching the extra sauce. A dollop of dairy-free coconut yogurt on the side provides a cooling contrast to the curry heat.