CHARLOTTE SEARLE’S FAMOUS SOSATIE RECIPE

The translation of this recipe follows!

Ouma-Grootjie Joubert se Sosatie resep – bekend as

“Die Swellendamse Rossouws se slavemeid se resep” (1700 - 1740 AD)

Vir 50 mense

6 lamboude

½ skaapstert

6 koppies bruin druiwe asyn

20 koppies rooi wyn (soet indien moontlik)

6 koppies atjar (blatjang)

3 koppies fyngemaalde appelkoos konfyt

3 koppies droë appelkose, of droë perskes, of appels, of pruime

1 koppie sterk kerrie poeier

2 teelepels rooi peper

4 teelepels heel koljander

6 teelepels fyn koljander

4 tafellepels heel naeltjies

2 tafellepels fyn naeltjies

2 koppies bruin suiker

(oorspronklike resep sê 1 blok gedroogde stroop)

1 koppie droë naartjie skille – in stukkies gebreek

2 huisies knoffel – goed gekneus

100 loerie blare

20 uie

Sny lamvleis in stukkies so groot as die eerste lid van ‘n man se duim; en die stertvet stukkies so groot as die naël van die duim.

Meng al die kruie, wyn, asyn, atjar vrugte ens.

Klop goed met ‘n hout lepel vir ‘n kwaart uur. (Ek doen dit vir 5 minute.)

Lê die vleis in ‘n hout balie (Ek gebruik ‘n enamel bak)

Lê ‘n laag vleis en dan ‘n laag gesnyde uie en dan ‘n laag vleis ens; en goei die mengsel daaroor. Week vir minstens 3 dae. Draai om elke dag.

‘n Uur of twee voor die braai ryg vleis op ‘Skewers’. (Die oorspronklike resep sê dun dorings of fyn skerp rietjies. Ek vind hout stokkies skuur die vleis. Ons het skerp bloudraad skewers gemaak, wat ons al die jare het.)

Ryg stukkies vet en droë vrugte tussen die stukkies vleis so hier en daar. Laat mengsel goed afdrup. Braai stadig op hout kole.

Heerlik!

Here is the translation.

Charlotte Searle's Famous Sosatie Recipe

Great Grandmother Joubert's Sosatie Recipe - known as

"The Rossouws from Swellendam's slave's recipe (1799 - 1740)

For 50 people

6 legs of lamb

1/2 mutton tail

6 cups brown grape vinegar

20 cups red wine (sweet if possible)

6 cups chutney

3 cups smooth apricot jam

3 cups dry apricots, peaches, apples or prunes

1 cup strong curry powder

2 teaspoon red chilli pepper

4 teaspoon whole coriander

6 teaspoon ground coriander

4 tablespoon whole cloves

2 tablespoon ground cloves

2 cups brown sugar (the original recipe says 1 block dried syrup)

1 cup dried naartjie (Mandarin) peel, broken in little pieces

2 cloves garlic - squished

100 laurel leaves

20 onions

But the legs of lamb in pieces as big as the first digit of a man's thumb, and the mutton tail as big as the nail of the thumb.

Mix all the spices, wine, vinegar, chutney, fruit, etc.

Beat well with a wooden spoon for quarter of an hour. (I do it for 5 minutes.)

Lay the meat in a wooden container. (I use an enamel dish.)

Lay a layer meat, then a layer sliced onions, and then a layer of meat, etc. and pour the mixture over it. Let it lay for at least 3 days. Turn over every day.

An hour or two before the barbecue, string the mean onto skewers. (The original recipe uses thin thorns or thin sharp reeds. I find that wooden skewers tears the meat. We used sharp wire skewers, which we alredy have had for years.)

String pieces of fat and dried fruit in between the meat every now and again. Let the mixture drip off completely. Barbecue slowly on wood coals.

Delicious!