Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, whisk together 0.25 cup (60 ml) apricot jam, 2 tablespoons (30 ml) white wine vinegar, 1 tablespoon (15 ml) medium curry powder, 2 cloves minced garlic, 1 teaspoon (5 ml) grated fresh ginger, 0.5 teaspoon (2.5 ml) red chili flakes, and 0.25 cup (60 ml) olive oil until well combined, then season with 1 teaspoon (5 ml) salt and 0.5 teaspoon (2.5 ml) black pepper.

2. 2

   Add 500 grams of tempeh cubes, cut into 2.5 cm pieces, to the marinade, ensuring all pieces are thoroughly coated, and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.

3. 3

   If using wooden skewers, soak 8 to 10 skewers in water for at least 30 minutes to prevent burning during grilling.

4. 4

   Thread the marinated tempeh, 2.5 cm pieces of the large red onion, 2.5 cm pieces of the large green bell pepper, and 10 whole dried apricots alternately onto the prepared skewers.

5. 5

   Prepare a fire for a braai, allowing the coals to reach a medium-hot temperature suitable for direct grilling.

6. 6

   Place the tempeh sosaties directly over the medium-hot coals and braai for 15 to 20 minutes, turning every 4 to 5 minutes, until the tempeh is nicely charred and cooked through and the vegetables are tender-crisp.

7. 7

   Serve the fire-roasted tempeh sosaties immediately as a delicious and authentic South African braai dish.