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Monkey Gland Sauce

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Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930 becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in color. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes.

No monkeys were captured, killed harmed or eaten in the making of this sauce.


  • 2 Onion, Diced
  • 2 teaspoons fresh Garlic, Diced
  • ½ cups Water
  • 1 can (14 Oz. Size) Diced Tomatoes 1 cup Tomato Sauce (Ketchup for other people!) ½ cups Worcestershire Sauce ¾ cups Mrs. Balls Chutney (Or use apricot jam or duck sauce)
  • ⅓ cups Sugar
  • 1 teaspoon Tabasco Sauce
  • 2 Tablespoons White Wine Vinegar
  • • Oil, For Frying
  • Typically you will be braaing and the sauce is for the meat – so throw a good slosh of beer in there from time to time.
an image of a white plate with BBQ steak with Monkey Gland Sauce ad a side of potatoes
Monkey Gland Sauce


  1. POUR WINE – DRINK! Music please mister deejay!
  2. Heat some oil, chuck in the onions and garlic until soft.
  3. Add all the rest of the ingredients, stir thoroughly to combine and heat through.
  4. Reduce heat to low and simmer for 30–40 minutes.
  5. Serve generous lashings on a cooked steak or burger.

Posted by: Ray Kieran

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