Antillean satay ku batata ⋆ SOULFOOD by Super Dushi Chef®

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Satay and Batata

Caribbean satay ku batata … not to be confused with 'just' satay with fries. Because even though the base is the same, the execution makes this Antillean version completely different from what you are used to.

Crispy potatoes and chicken satay, velvety sauce with star anise as main character and on top of that spicy pickled onions. Sounds simple. It is… but with depth.

Antillean or Chinese

This dish is a stack on Curacao, Aruba and Bonaire. The sauce with star anise as the star clearly has a Chinese origin, and that is clearly noticeable. It is therefore a dish that you often find at Chinese eateries or “snèks” on the islands. There is no version of it in China itself. It is really a dish that originated on Curacao. The only correct answer is: “Saté ku batata is Antillean-Chinese".

Prefer a video?

In the video below you can see in one minute how I make the saté ku batata.

From my cookbook

You can also find this recipe in my cookbook De Complete Antilliaanse Keuken. It contains 300 recipes from Aruba, Bonaire and Curacao. From family recipes to classics like this one. Saté ku batata is without a doubt the most requested dish ever. So of course it is in there too. You can find the cookbook on BOL, Amazon, Bruna, Bookspot… or just here, in our webshop.

THE RECIPE FOR SATÉ KU BATATA

Ingredients:

For the chicken:

500 g chicken thigh fillet (or vegetable chicken pieces)
2 tbsp sunflower oil
½ tsp paprika
½ tl cumin
1 tsp coriander
3 tsp masala
salt and pepper
skewers

For the potatoes:

1 kg waxy potatoes
oil for frying

For the sauce:

50 gr butter
2 tbsp flour
100 ml water
1 tsp onion powder
3 tsp masala
1 tsp garlic powder
1 tbsp maggi or ½ stock cube
pinch of trassi (optional)
1 tsp mustard
1 tbsp peanut butter
1 whole star anise
1 tbsp sugar

For the spicy onions:

2 onions
1 Madame Jeanette
½ tsp garlic powder
50 ml of vinegar
50 ml water
½ tl of salt
pinch of ve-tsin (optional)

This is how you make it

Chicken:
Cut the chicken thigh fillet into pieces. Mix with oil and all spices. Let this soak well. Soak the skewers in water, so that they do not burn during grilling. Thread 5 pieces of chicken on each skewer and grill the satay for 15 minutes on the barbecue, in the oven or in a pan. TIP: Turn around halfway!
Sauce:
Melt the butter in a pan and add the flour. Let it boil for a minute and then add the water. Stir well, until the sauce is smooth. Then add the rest of the ingredients and let the sauce simmer for 10 minutes. Remove the star anise after boiling.
Potatoes:
Cut the potatoes into large pieces. Rinse them and dry them well. Deep fry the 'batata' for 3 minutes at 160°C. Then let them drain. Now increase the temperature of the fryer to 180°C and deep fry the 'batata' until they are golden.
Onions:
Chop the onions and hot pepper finely. Mix this with the garlic powder, vinegar, water, salt, and (optional!) ve-tsin. Let the onions stand for at least 1 hour, but preferably overnight.