This South African condiment, despite its name, has nothing to do with monkeys or their glands. It’s actually similar to tomato ketchup and is used as a topping for hamburgers and grilled steaks, as well as a dip for French fries and onion rings, or slathered over roast potatoes.
No one quite knows where this condiment got its strange name from, but all have similar themes of mad scientists or exasperated French chefs in Johannesburg were unhappy with the local penchant for dousing their fine French dishes with tomato sauce, chutney, or Worcestershire sauce, choosing to elevate those ingredients into a more sophisticated sauce.
Monkey Gland Sauce
- Medium saucepan
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 2 clove Garlic, minced
- 1 tbsp Ginger, peeled and minced
- 1 cup Tomato sauce
- 1 cup Mango chutney
- ¼ cup Water
- ¼ cup Worcestershire sauce
- 3 tbsp Red wine vinegar
- 2 tbsp Soy sauce
- 1 tbsp Hot sauce (like tabasco)
- Salt and pepper, to taste
- Saute onion in oil over medium heat. After 5 minutes, add garlic and ginger and saute another 2 minutes.
- Add the rest of the ingredients and bring to a boil. Once boiling, reduce heat to low and simmer 20 minutes to thicken. Serve right away or refrigerate covered for a few weeks.
- For a smoother sauce, process in a food processor or blender while still warm.