Ingredients for the sauce:

  • A splash of oil
  • 2 tbsp butter, to sauté the onions
  • 2 onions, peeled and sliced
  • 2 tsp crushed garlic
  • 2 tsp crushed ginger
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • 2 Tbsp mild curry powder
  • ½ cup apricot jam
  • 1 cup water
  • 3 Tbsp butter, to finish the sauce

Ingredients for the Sosaties:

  • Skewer sticks
  • 4-6 chicken breasts, cut into bite sized pieces
  • 4 thick smoked pork rashers, cut into bite sized pieces
  • Serve with hot dog rolls and coleslaw


  1. For the sosatie sauce, in the Frying Dish, sauté the onions in the oil and 2 Tbsp butter until translucent then add the crushed garlic and ginger.
  2. Add the spices and sauté for about 2 minutes.
  3. Add the apricot jam & water, stir to combine then simmer for 10-15 minutes until the sauce thickens. Gently stir in another 3 Tbsp butter to finish the sauce.
  4. To prepare the sosaties, alternate the chicken pieces and pieces of pork rashers on a skewer stick. Season with salt and pepper then remove the Frying Dish, and place the Grill Grid on your cooker to grill on a high temperature for 5-10 minutes on each side until the meat is completely cooked.
  5. To serve, dip the cooked sosatie into the sosatie sauce then place the sosatie in a hotdog roll, add a handful of coleslaw. Remember to remove the sosoatie stick before you take a bite.
  6. Note:

    For a simple coleslaw, combine chopped cabbage, chopped baby spinach, grated carrots the add a splash of olive oil, red wine vinegar, dried oregano, salt and pepper.

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