How to pronounce Sosatie

In the International Phonetic Alphabet it is /sɔˈsɑti/. In plain English letters that is so-SAH-tee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Sosatie?

Sosatie is a main dish of South Africa. Where it comes from: Western Cape. People usually eat it at lunch or dinner and on festive days. Its main ingredients are lamb. It tastes savory, spicy and smoky.

Where Sosatie comes from

Sosatie is one of 25 signature dishes of South Africa on this map. See all dishes from Western Cape.

• Bobotie · Main dish · Cape Town

  Bobotie is spiced minced meat baked under a layer of egg and milk, sweet and savoury at once, often with raisins or chutney, and served with yellow rice.

• Koe'sister koesister · Dessert · Western Cape (Cape Malay)

  The koe'sister, or koesister, is a traditional Cape Malay pastry of Cape Town, often described as a spicy dumpling with a cake-like texture.

• Gatsby · Street food · Western Cape

  The Gatsby is a long sandwich from Cape Town: a bread roll split lengthwise and filled with hot slap chips, soft fried potato chips, plus a filling of the buyer's choice.

• Tomato bredie tamatiebredie · Main dish · Western Cape

  Tomato bredie, tamatiebredie in Afrikaans, is a South African stew, normally of mutton, cooked for a very long time with cinnamon, cardamom, ginger, cloves and chilli.

• Waterblommetjiebredie · Main dish · Western Cape

  Waterblommetjiebredie means 'stew of little water flowers' in Afrikaans.

• Malva pudding malvapoeding · Dessert · Western Cape

  Malva pudding is a South African baked pudding made with apricot jam, with a spongy, caramelised texture.

Food of South Africa

Dishes like Sosatie in other countries

Same type of dish and similar main ingredients as Sosatie:

• Tibs ጥብስ · Main dish · Ethiopia

  Tibs are pieces of meat sauteed with vegetables, one of the best-loved dishes of Ethiopia.

• Saltah سلتة · Main dish · Sanaa, Yemen

  Saltah is a brown meat stew, maraq, served bubbling in a stone pot, topped with a froth of whipped fenugreek, hulba, and sahawiq, a hot sauce of chillies, tomatoes, garlic and herbs.

• Haneeth حنيذ · Main dish · Asir, Saudi Arabia

  Haneeth is slow-cooked lamb from the Tihama coast and the Sarawat mountains of south-western Arabia, cooked in a pit in the ground or in a clay oven called the meefa or tannour.

• Zarb زرب · Main dish · Aqaba (Wadi Rum), Jordan

  Zarb is meat and vegetables cooked in a pit dug in the ground, which works as an underground oven.