Dish

Monkey Gland Sauce

Monkey Gland Sauce is a popular condiment in South Africa, where it is often served with grilled meats like steak or chicken. The sauce is made by sautéing onions and garlic in oil, then adding ketchup, Worcestershire sauce, and apricot jam. The mixture is simmered until thick and flavorful, then served as a dipping sauce or drizzled over the meat. Despite its name, Monkey Gland Sauce does not contain any monkey glands! The name is thought to have originated from a French dish called "sauce Robert," which was made with mustard and onions.

African cuisine› Southern African cuisine› South African cuisine

Sauce

Origins and history

Monkey Gland Sauce was first created in the early 1900s by a South African chef named Alfredo Marconi. The sauce quickly became popular in South Africa and is now a staple of the country's cuisine. The sauce has also gained popularity in other parts of the world, and is now available in many specialty food stores.

Dietary considerations

Gluten-free. May contain added sugars.

Variations

Some variations of Monkey Gland Sauce include the addition of chili peppers or hot sauce for added heat.

Presentation and garnishing

Monkey Gland Sauce can be presented in a small bowl or ramekin, with a garnish of fresh herbs like parsley or cilantro.

Tips & Tricks

To make Monkey Gland Sauce more tangy, add more Worcestershire sauce. For a sweeter sauce, add more apricot jam. If you prefer a spicier sauce, add chili peppers or hot sauce.

Side-dishes

Monkey Gland Sauce is typically served with grilled meats like steak or chicken. It pairs well with a variety of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.