Sosaties

Why it's worth your time

Cape Malay skewers, descended from Indonesian sate through the enslaved cooks of the 17th-century Cape. The marinade is the point — lamb in a sweet-sour bath of apricot, curry, and vinegar — and the dried apricot threaded between the meat is the tell. They belong to the braai, grilled over coals until the edges char. Find them at a Cape Malay braai or order them from a Bo-Kaap caterer; the supermarket version is a poor imitation.