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This is actually a date night from December but totally forgot about it with all the Silly Season chaos.

There’s so much more to Indian cuisine than the Butter Chicken, Vindaloo, Madras and Korma’s we see on local menus.

Goa – a coastal region in western India is well known for it’s seafood dishes.   Goan cuisine is heavily  influenced by its Hindu origins, Muslim rule and subsequent Portuguese colonialisation.

This prawn  curry starts of with a masala of spices, garlic, ginger and vinegar (the Portugese influence), before coconut milk is added to make a creamy curry full of flavour.

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Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. Source: Wikipedia

I think most South Africans will agree that sosaties are an essential ingredient for any traditional South African braai. I decided to make four types of different sosaties using different marinades and different meats for date night.

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I have always wanted to make a proper Mexican mole sauce (a rich blend of chillies, spices, and chocolate).  Alas I could not source the  proper Mexican chillies you need for this dish in SA so never made it.

Then I came across a company called Mexican Imports SA in Plettenberg Bay that imports all kinds of goodies from Mexico.  As luck would have it I had friends going to Plett that weekend and they were kind enough to bring me back some Ancho and Guajillo chillies.

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