Delicious and addictive… especially with a grilled steak, once you try South Africa’s favourite barbecue sauce, you’ll never want another! There are several conflicting theories about the naming of the sauce, with the most popular theory about the origin of Monkey Gland Sauce being that French chefs, at the Carlton Hotel in the 1950s, threw it together in frustration at their clientele’s lack of appreciation for fine cuisine. They named it ‘monkey gland sauce’ as medical scientists were speculating at the time that monkey glands may keep people young. Whatever the true story, the fact remains – the sauce is not a gland and zero monkeys are used to make it!

MONKEY GLAND SAUCE

South African Monkey Gland Sauce
Author: 
Recipe type: Side
Cuisine: South African
 
Delicious and addictive... especially with a grilled steak, once you try South Africa's favourite barbecue sauce, you'll never want another! There are several conflicting theories about the naming of the sauce, with the most popular theory about the origin of Monkey Gland Sauce being that French chefs, at the Carlton Hotel in the 1950s, threw it together in frustration at their clientele's lack of appreciation for fine cuisine. They named it 'monkey gland sauce' as medical scientists were speculating at the time that monkey glands may keep people young. Whatever the true story, the fact remains - the sauce is not a gland and zero monkeys are used to make it!
Ingredients
  • 1 whole Onion, Diced
  • 1 teaspoon Garlic, Diced
  • ½ cup of Water
  • 1 400gr canned Tomatoes
  • 1 cup Tomato Sauce
  • ½ cup Worcestershire Sauce
  • ¾ cup Fruit Chutney
  • ⅓ cup Sugar
  • 1 teaspoon Tabasco Sauce
  • 2 Tablespoons White Wine Vinegar
  • 2 Tablespoons Oil, For Frying
Instructions
  1. Empty the canned tomatoes into a blender and pulse in short bursts until you have small chunks.
  2. In a pot over medium heat with some oil, cook 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 beautifully cooked steak or burger.

 

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