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