Boka Dushi (Dutch West Indian Chicken Kebabs)

Boka Dushi (Dutch West Indian Chicken Kebabs) Recipe
Randy Mayor; Jan Gautro
This is the Dutch West Indian version of the classic Indonesian saté. Boka means "mouth" and dushi means "sweet" in Papamiento, the musical dialect that blends Dutch, Portuguese, Spanish, and West African languages. Kejap manis, the ancestor of modern ketchup, is a thick, sweet soy sauce; you can substitute equal parts soy sauce and molasses. Sambal ulek is a fiery paste made of red peppers. Look for both in Asian markets.

Yield:

6 servings (serving size: 3 kebabs and 2 tablespoons dutch west indian peanut sauce)

Recipe from

Nutritional Information

Calories 212
Caloriesfromfat 26 %
Fat 6.1 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 1.8 g
Protein 29.5 g
Carbohydrate 9.5 g
Fiber 0.9 g
Cholesterol 66 mg
Iron 1.9 mg
Sodium 676 mg
Calcium 40 mg

Ingredients

1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
1 tablespoon fresh lime juice
1 teaspoon ground cumin
2 teaspoons grated peeled fresh ginger
1 teaspoon sambal ulek or Thai chile paste
1/2 teaspoon ground turmeric
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
Cooking spray

Preparation

Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

Prepare grill.

Remove chicken from bag, and discard marinade. Thread chicken strips onto 18 (8-inch) skewers.

Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with Dutch West Indian Peanut Sauce.

(Totals include Dutch West Indian Peanut Sauce)

Note:

Steven Raichlen,

May 2001
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