Saté ku batata (Satay with Potatoes) is a traditional Bonairean recipe for a classic Chinese restaurant and take-away dish common to the ABC Islands of fried potatoes topped with Caribbean marinated chicken that's finished with an Indonesian-inspired peanut butter sauce. The full recipe is presented here and I hope you enjoy this classic Bonairean version of: Satay with Potatoes (Saté ku batata).
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This is a speciality of Chinese restaurants on the ABC (Aruba, Bonaire and Curaçao) Islands in the Antilles. However, as I've not encountered this dish anywhere else I'm adding it here as a fusion dish and an Antillean speciality. In essence its an island Krioiyo (Creole) dish as seen through Chinese restaurant eyes. You can also see the Indonesian influence here, with the use of a peanut-based satay sauce. So you have European style fried potatoes, topped with Caribbean marinated chicken and finished with an Asian satay sauce. This really is a fusion dish if ever there was one.
Ingredients:
For the chicken:
4 chicken thighs (skin and bone removed and cut into cubes)
1 tbsp Caribbean spice blend (or all-purpose seasoning)
2 tbsp Chinese five spice
1/2 tbsp green seasoning
2 tbsp soy sauce
5 dashes Maggi aromat
For the Potatoes:
500g peeled Potatoes
Oil for frying
Method:
Directions for chicken: Cut the chicken thighs into big bite size cubes and rinse with lime juice. Place the chicken pieces in a bowl then scatter over the Caribbean spice blend, Chinese five spice, green seasoning, soy sauce and Maggi. Rub this mixture into the chicken then cover and set aside to marinate in the refrigerator for at least an hour (but preferably over night).
For the potatoes: Cut the peeled potatoes into wedges then bring a pan of lightly-salted water to a boil. Add the potatoes and cook in the boiling water for 8 minutes, then drain the potatoes in a colander and let them air-dry.
Once the potatoes have dried, deep fry them in oil heated to 180ºC until golden brown all over.
For the Sauce: Place a saucepan over medium heat. Add in the butter and when foaming scatter over the garam masala, Caribbean Spice blend and Chinese five spice then stir-fry for 60 seconds, until the spices are no longer raw. Now stir in the flour, sugar, Maggi aromat and smooth peanut-butter until you get a smooth paste.
Keep mixing and slowly then add in water until you achieve your preferred sauce consistency.
Thread the marinated chicken pieces onto skewers (if using bamboo, soak these in a bowl of water for an hour before hand), and cook them in a grill pan, under a hot grill, or fry them. Baste the chicken with any left over marinade as you turn them.
Arrange the potatoes on plates, put the chicken on top of the potatoes then spoon over the sauce.
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