Sate ku batata is without a doubt the most requested recipe from the Antillean kitchen. The sate ku batata can be described in one word: nostalgia! Now you can make this Curaçao favourite at home with our tried and true recipe!
Antillean Saté ku batata is only complete when you have gone through all parts of the recipe: first the meat, then the potatoes and finally the sauce and the spicy onions. We will of course give you the complete recipe! (This recipe is for 4 people.)
- 100 ml of water
- 1 teaspoon of onion powder
- 1 teaspoon of curry powder
- 1/2 tablespoon of ketchup
- 1 teaspoon of garlic powder
- 1 tablespoon of maggi
- a knife tip trassie (toko)
- 1 teaspoon of mustard
- 1 tablespoon of peanut butter
- 50 gr butter
- 1 whole star anise
- 1 tablespoon of sugar
- 1 kg of potatoes
- 500 gr chicken thigh fillet
- 2 tablespoons of oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- salt and pepper to taste
- 1/2 tsp coriander
- 1/2 curry powder
How to make Antillean sate ku batata:
Saté ku batata – (sauce)
Put the water in a pan and bring it to a boil with the peanut butter. Then add the other ingredients. Finally, let it cook for 5 minutes and the sauce is ready!
Before serving, remove the star anise from the sauce and set the sauce aside.
Saté ku batata – (potatoes)
Now cut the potatoes into wedges. These should be about 2x as thick as Dutch fries. Then rinse the potato wedges and let them stand for another 10 minutes in cold water.
Now drain the potatoes and then dry them with a cloth. Make sure they are really dry! Then fry the potato pieces at 160 degrees.
Then drain them and then increase the temperature of the fat / oil to 180 degrees. Finally fry the potatoes until they are golden.
Saté ku batata – (meat)
Of course you make the tastiest satay – as you can see in the picture above – on the barbecue. We understand that weather conditions won’t always permit a nice BBQ, so we give you the alternative to bake the satay in the oven or use a (grill) pan:
Place a number of long skewers in a container of water – at least 10 minutes. Then cut the chicken thighs into pieces of about 3x3CM.
Then put it in a bowl and then add 2 tablespoons of oil, the spices (paprika, cumin, coriander and curry), a pinch of salt and some pepper. Mix well!
Then place 5 pieces of meat on each skewer. Place the skewers in an oven dish and then place them under a hot grill for approx. 15 minutes. (Turn the satay over halfway through once!) Finally, serve the potatoes and meat with the satay sauce.
tip: If you don’t have an oven / grill, you can of course also bake the sate in a (grill) pan.
EXTRA – SPICY ONIONS:
- 2 onions
- 1 Madame Jeanette pepper
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1 tablespoon of distilled vinegar
- 1/2 teaspoon of salt
- optional: a pinch of MSG (not very healthy, but needed for the authentic ‘Chinese restaurant flavor’)
Making the spicy onions:
Remove the seeds from the Madame Jeanette pepper. Then chop the pepper and onions (preferably in a food processor). Then add the other ingredients. Finally let the onions stand for several hours. – Enjoy your meal!
Sate ku batata: A real takeaway dish
In the Antilles, saté ku batata is usually not prepared at home, but is collected from one of the many krioyo or Chinese snack bars. It is therefore not entirely clear where the Chinese influence ends and the Antillean begins. A great example of fusion cooking! do you know what a perfect addition to this classic recipe? This Haitian “pikliz” (sour good) – it breaks the fat and then adds a nice, fresh note to your meal!
Sate ku batata vs. Indonesian satay
The Antillean saté ku batata differs from the Indonesian satay in the sauce. Whereas the Indonesians make real peanut sauce, we prefer to use a small portion of peanut, diluted with all kinds of spices, on Curaçao and Aruba. Our sauce is therefore slightly thinner and more transparent than the satay sauce known in the Netherlands and Indonesia.
The addition of star anise (another Chinese influence!) Finally gives the sauce its characteristic taste.
Try this also…
Hungry for more Caribbean recipes? Why not try our famous arroz moro (Caribbean rice and kidney beans)?