Antillean saté ku batata is more than chicken on a stick… it's a complete dish that will transport you to the Caribbean heat. Favorite on Curaçao and now you can make your own!
Saté ku batata is without doubt the most requested recipe from the Antillean kitchen. We can describe this special dish in one word: homesickness! A real 'saté ku batata' is only complete when you have gone through all the parts: first the meat, then the potatoes and finally the sauce and the spicy onions. We will of course give you the complete recipe in this article.
Saté ku batata in our cookbook
It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:
Ingredients for the saté ku batata:
for the sauce:
- 100 ml 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 peanut butter
- 50 gr butter
- 1 whole star anise
- 1 tablespoon of sugar
- 1 teaspoon of cornstarch
- 1 kg of potatoes
- 500 gr chicken thigh fillet
(for a vegetarian version I use seitan or chicken pieces!)
- 2 tablespoons of sunflower oil
- 1 / 2 tsp paprika
- 1/2 tsp cumin
- salt and pepper to taste
- 1/2 tsp coriander
- 1/2 curry powder
Preparation of the Sauce
Put the water in a pan and bring it to the boil together with the peanut butter. Then add the rest of the ingredients, except the cornflour. Leave the sauce for the saté ku batata cook for a few minutes.
Now stir the cornflour through a tablespoon of water. Pour a little at a time into the sauce until it has the desired thickness. Then remove the pan from the heat.
Finally, remove the star anise from the sauce and set the sauce aside until you are ready to serve.
Bpreparation of the meat
The most delicious saté of course you make it on the barbecue. We understand that it's not always nice barbecue weather in the Netherlands, and that's why we give you the alternative here saté to bake in the oven or (grill) pan:
Put some long satéskewers in a bowl of water – at least 10 minutes. Then cut the chicken thigh fillet into pieces of about 3 centimeters.
Then place it in a bowl and add 2 tablespoons of oil, the spices (paprika, cumin, coriander and curry), a pinch of salt and some pepper. Mix well so that all chicken pieces are coated with the spices.
Then stick 5 pieces of chicken under each other on a satéskewer. Place the skewers in an oven dish and then place them under a hot grill for approx. 15 minutes. (Turn the saté turn once halfway through!) Meanwhile, prepare the potatoes as well, so that you can saté ku batata can serve together.
type: If you do not have an oven / grill, you can of course also bake the chopsticks whole in a (grill) pan.
Bpreparing the potatoes
Now cut the potatoes into wedges. These may be about twice as thick as Dutch fries. Then rinse the potato wedges and let them stand in cold water for about 2 minutes.
Then drain the potatoes and dry them with a cloth. Make sure they are really dry! Fry the potato pieces for a few minutes at 160 degrees. They are not allowed to color yet.
Drain the pre-fried potatoes and then increase the temperature of the fat/oil to 180 degrees. Finally, fry the potatoes until they are golden. Serve the potatoes with the saté and the sauce.
Extra: spicy pickled onions
These little onions are pickled in vinegar. The spices and salt give them a wonderful taste. It's best to make these onions a day ahead of time to allow the flavors to soak in. This also removes the 'raw' from the onions, making them extra tasty.
Do you really want to do it like at the Chinese restaurant? Then you also add a pinch of vetsin (flavor enhancer). However, many people prefer not to use this ingredient. Of course you can also leave it out!
What you need to make the spicy onions is the following:
- 2 onions
- 1 Madame Jeanette pepper
- 1 / 2 teaspoon garlic powder
- 50 ml distilled vinegar
- 50 ml water
- 1 / 2 teaspoon of salt
- optional: a pinch of ve-tsin/adjinomoto (flavor enhancer)
Remove the seeds from the Madame Jeanette pepper. Then chop the pepper and the onions (preferably in a food processor). Then add the other ingredients. Finally, let the onions stand for a few hours before adding them to the saté ku batata serves.
Prefer a video?
In this YouTube video I show with Shainy Zolanski how to get the saté ku batata makes:
A real takeaway
In the Antilles saté ku batata usually not prepared at home, but picked up at one of the many krioyo or Chinese snack bars. It is therefore not entirely clear where the Chinese influence stops and the Antillean influence begins. A great example of fusion cooking!
Saté ku batata vs. Indian saté
The Antillean saté ku batata distinguishes itself from the Indonesian saté by the sauce. We use up where the Indonesians make real peanut sauce Curaçao en Aruba rather a small portion of peanuts, mixed with all kinds of spices. Our sauce is therefore slightly thinner and more transparent than the satésauce that is known in the Netherlands and Indonesia.
The addition of star anise (another Chinese influence!) Finally gives the sauce its characteristic taste.
Are you crazy about Antillean cuisine? Then try our delicious chicken stew (stobá di galiña)!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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