[1882C. Du ValWith Show through Sn Afr.I. 50An ingenious youth who had lately returned from ‘the front’ was cooking at a gipsy fire what the Dutch call ‘sasaatjies’ — chunks of meat broiled on bits of wood, and flavoured with curry-powder.]
1885L.H. Meurant60 Yrs Ago 29There existed in those days what were termed ‘Sasaatje and Rice’ houses, places where a favourite Dutch dish called ‘Sasaatjes’ was served in the evenings...Two sassatjes (diamond-shaped inch-sized pieces of mutton, curried and about half a dozen stuck upon a bamboo skewer, and then roasted upon a gridiron)..were served for a ‘Kwartje’..a piece of stout, blue black paper money.
1890A.G. HewittCape Cookery 18To cook the sassatees stick the pieces of meat fat and lean alternately, on wooden skewers, and broil them over a charcoal fire.
1891H.J. DuckittHilda’s ‘Where Is It?’ 214Roast the skewered meat (sasaties) on a gridiron heated on wood coals, and serve with the sauce.
1910S. Afr. ‘Inquire Within’ (Cape Times) 46Sasaties. Cut a leg of mutton into small inch-long pieces and put in fat in between.
1928N. StevensonAfr. Harvest 279For dinner, that day, Susie made sasarties, a sort of curried meat, pierced through with a skewer.
1935P. SmithPlatkops Children 213An’ the picnic was saasaaties an’ ribitjes cooked on the coals, an’ coffee an’ cookies an’ thin’s.
1947L.G. GreenTavern of Seas 65Some say you must use two sorts of meat, mutton and pork for the genuine sosaties or kabobs of the Cape. Miss Duckitt cut squares from a leg of mutton, soaked in onion, lemon, brown sugar, milk, tamarinds, curry powder and garlic. Next day they would be skewered (on the traditional bamboo sticks) and grilled over a wood fire.
1948H.V. MortonIn Search of S. Afr. 293Sosaties — another Malay word..can be as simple as veal or mutton cutlets sprinkled with curry powder and roasted on a skewer over a clear wood fire, or as complex as pieces of mutton or pork soaked in wine and vinegar, spiced with coriander, tumeric [sic], pepper, tamarind, and grilled in the same way..a more ambitious version of kébab.
1981Flying Springbok Sept. 54Sosaties is another dish we have inherited from those slave women who knew exactly what to do in the kitchen to preserve foods in a hot climate. Sosaties..consists of cubed and marinated meat (usually mutton and pork) speared on to freshly cut sticks and grilled over glowing coals.
1989I. JonesWoman’s World Cookbk 83Ostrich Fillet Sosaties in the pan...These superb sosaties/kebabs are not for the braai.
sosatie stick, a fine wooden skewer on which pieces of meat are grilled.
1982Pretoria News 24 Nov. (Suppl.) 16We stock an enormous range of kitchenware, from Sosatie sticks to non-stick bakeware.
1990Weekly Mail 22 June 5I had to buy two dozen sosatie sticks.
2.The dwarf succulent Crassula rupestris of the Crassulaceae, with masses of small pink-white flowers in dense clusters.
1966C.A. SmithCommon Names 429Sosaties(-bossie), Crassula rupestris...The vernacular name is derived from the resemblance of the arrangement of the leaves along the branches to a Cape delicacy (sosaties).
1992S. Afr. Garden & Home Dec. 104Botanic name: Crassula rupestris. Common name: Concertina plant, sosaties.
Cubes of curried or spiced meat grilled on a skewer, sometimes alternated with onions, dried fruit, or fat; a kebab. Also attributive, and figurative.
The dwarf succulent Crassula rupestris of the Crassulaceae, with masses of small pink-white flowers in dense clusters.
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