Favourite recipe: good old-fashioned sosaties

THERE is something wonderful about having a braai. It seems to melt away all life’s problems.

When you light up the wood and the flames mesmerise you as they dance in the Weber.

Families sit together telling stories old and new, strengthening bonds, building relationships and creating memories.

The fire unites everyone.

Even if you are a vegetarian, you can pop a corn or two on the braai.

Al l the wonderful breads made on the braai will tantalise the taste buds.

We may not have the riches of First World countries but we are the richest in the world with our friendships and a sense of humour that you cannot find anywhere else.

In all the adversity we stand together, laugh together basking in our African sun. Amandla South Africa.

Easy meals for busy people

Serves 4 Meat skewers 3 tbsp apricot jam 2 tbsp brown sugar 1 tbsp garlic finely chopped ½ tsp ground cloves 4 bay leaves 2 tbsp curry powder 3 tbsp brown vinegar 1 tsp salt 1 tsp ground black pepper 1tsp grated ginger root 2 tsp turmeric 2 tsp ground cumin 2 tsp ground coriander METHOD

Peel the onions and slice them in halves, fry them until soft and translucent.

Soak the apricots in warm water to rehydrate and soften.

In a glass bowl, mix all the marinade ingredients together. Place the lamb cubes and onions into the marinade.

Soak the skewers in water.

Allow to marinade for at least four hours in the fridge. For best results, allow to stand overnight.

Thread on to the skewer alter nating meat, onions and apricots.

If you are planning a braai, get the fire going to a medium-to-hot temperature.

On the grill in the oven will also do the trick.

Place the skewers on to a grill tray and grill for 12-15 minutes.

On the braai, cook for 12-15 minutes. Have a great South African weekend!

Recipes available on the The Flying Cook Facebook Page.