Preparation

Sassate sauce:

Soak the tamarind in 2 cups of hot water.
The oil is fried, with the garlic and onion very finely chopped, almost in porridge.
When you are blonde, add the peanut butter and let it cook for about 2 minutes.
Add all the other ingredients.
It remains for about 30 to 40 minutes to make a thick, dark sauce.

Sassate:

The typical “sassate” is made with goat meat, but outside Timor, pork and bacon are used with satisfactory results.
Cut the meat into cubes of one centimeter and, using bamboo skewers about 15 to 20 centimeters long, make skewers with six or seven pieces of meat that should not be seasoned, being the sauce of "sassate" that will give you the flavor.
The "sassate" kebabs are then grilled, brushed with the previously prepared sauce.

Ingredients

  • For the sassate sauce:
  • 12 or more garlic cloves
  • 1 medium onion
  • tablespoons peanut butter or roasted and ground peanuts
  • 1 cup of soy sauce tea (sutate)
  • 1 cup of oil tea
  • 4 tablespoons of sugar
  • 300 gr of tamarind vinegar q.s.
  • piripiri q.s.