Technically speaking this peanut-based sauce forms part of Asian cuisine, but I think of it as Dutch. Everyone I know in the Netherlands loves this stuff and if a piece of meat even so much as threatens that it was braaied, they dip it in or smother it with satay sauce. My view is that it goes best with braaied chicken sosaties.
(makes about 1½ cups of sauce)
- 1 tot vegetable oil
- 1 onion (very finely chopped or even grated)
- 2 cloves garlic (chopped or crushed)
- ½ tsp chilli powder (or 2 fresh red chillies, finely chopped)
- 1 tot brown sugar
- ½ cup peanut butter (crunchy or smooth)
- 1 tot soy sauce
- 1 can coconut milk
MAKE THE SAUCE
- Heat the oil in a small to medium-sized potjie or pan and fry the onion, garlic and chilli until soft.
- Next you add the brown sugar and fry until the sugar starts to caramelise.
- Add the peanut butter and soy sauce, and stir well. Now add the coconut milk and bring to the boil while stirring until it forms a smooth sauce. Reduce the heat by dragging away some of the coals under the potjie and let the sauce simmer for about 15 minutes.
- The satay sauce in now ready to be served with braaied chicken sosaties.
HOW TO MAKE AND BRAAI CHICKEN SOSATIES
- Buy deboned chicken thighs or breasts and cut them into bite-sized chunks. Rub the meat with your favourite tailor-made braai salt and then skewer the meat. Cover the sosaties and leave them in your fridge until you braai them.
- Alternatively, just buy chicken sosaties at your favourite butchery or supermarket.
- Chicken sosaties made from thigh meat are juicier than those made from breast meat, so look out for those.
- Chicken sosaties braai in about 10 minutes over medium-hot coals and you can see the meat change in colour as it cooks.
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