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Boka Dushi (Dutch West Indian Chicken Kebabs)

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 3 kebabs and 2 tablespoons dutch west indian peanut sauce)
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.


  • 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
  • Dutch West Indian Peanut Sauce

Nutrition 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

How to Make It

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

  2. Prepare grill.

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

  4. 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.

  5. (Totals include Dutch West Indian Peanut Sauce)