Cubes of meat on a hard spear

I am not going to be able to NOT blog about this, so (and I hope I won't regret this) but here goes: I, J. Hardspear de la Azotea, am officially South Africa's Sosatie champion. The Afrikaans women's mag Sarie has a seasonal food edition, the Sarie KOS. In this they have been running competitions where they ask the readers to send in there recipes looking for SA's best. So far the emphasis has been on very traditional SA fare. The first one was melktert (a traditional SA tart with a baked egg custard filling in a flaky- or short crust and cinnamon sprinkled over), the second one was - tamatie-en-uie-smoor (warm tomato and onion relish) which are served with pap at a braai. The winning entries were exceptionally good. Sarie food actually prepare the entries and have a panel of foodies select the winner. They then do a spread in the Sarie KOS on the winning recipe and a photo of the winning entrant. In the winter 2009 edition they announced that they want SA's best Sosatie (curried lamb kebab). Sosatie is as traditional South African as you can get. Very popular in the braai culture and has it's roots firmly in Cape Malay cooking. I decided to enter. I developed my own recipe, made it and tested it. The result was PERFECT! I e-mailed my entry and waited. The other day I had a call to say that I won! I am over the moon! So - unfortunately not in time for Braai 4 Heritage Day, please buy the Spring Edition of Sarie KOS - on the shelves 30 September 2009. It is one of the best food mags around (Sarie Food Editor Barbara Joubert won a speciality editor award) and their website publish the recipe's in English as well.