What You Need to Know
The technique involves threading meat onto skewers and grilling over medium-high heat, resulting in the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, resulting in the formation of new flavor compounds and browning. This process typically takes 10-15 minutes, with occasional turning required.
Steps
- 1.
Cape Malay Sosatie (South Africa): Showcases fusion of indigenous grilling with Malay spice marinades
- 2.
Namibian Potjie Sosatie (Namibia): Combines potjie stewing with final grilling for layered textures
- 3.
Botswana Seswaa Sosatie (Botswana): Uses shredded slow-cooked meat reformed on skewers for grilling
The Science
Primary Reaction
Maillard reaction