Sate Sauce

Sate can be used with meat or vegetarian meals. Traditional sate uses peanuts but these days almonds, brazil nuts and cashews are often substituted successfully. The sate is a two step recipe involving a marinade. It is important to use the marinade and not just cook the course and serve it with peanut sauce. That is not a sate. My favourite is the chicken sate. This is the marinade;

500 grams of chicken

2 tablespoons of coconut oil

2 tablespoons of soya sauce

1 tablespoon white vinegar

1 table spoon brown sugar

1 teaspoon crushed chilli

3 crushed clove of garlic

1 pinch of salt

1 teaspoon finely ground cumin

Combine all ingredients into a bowl and stir together, stir and turn over every ½ hour for 4 hours minimum, let stand for an additional two hours before cooking.

Now for the nut sauce.

3 tablespoons of coconut oil

1 finely chopped medium onion

3 crushed cloves f garlic

1 teaspoon of finely crushed chilli

2 tablespoons of sherry

2 table spoons of Soya sauce

1 tomato, poached seeded and peeled

3 table spoons of crushed pulped nuts

Sauté the onions garlic and chilli until soft. Stir in the sherry, Soya sauce and tomatoes, then reduce over a medium to high heat. Stir in crushed nuts and simmer. Serve over chicken in a covered bowl. Do not add marinade to the Sauce.