Abi’s magical monkeygland sauce
Food Editor Abigail Donnelly revives a South African classic: monkeygland sauce, an all-time favourite at her table and still the perfect accompaniment to steaks and burgers.
Do you remember monkeygland sauce? If you do come across it, it's just not the same as I used to remember it. My favourite is a sweet and spicy monkeygland sauce, which you hardly ever see on a burger menu anymore. Years ago I worked at The Porterhouse in Westgate where we used to dip the roast potatoes from the carvery into the monkeygland sauce. Delicious! This tangy sauce was apparently introduced to South Africa by an Italian waiter in the 1930s, although there are many stories about its origin.
MONKEYGLAND SAUCE
1 onion, chopped
2 garlic cloves, chopped
1 chilli, seeded and chopped
1 T sunflower oil
1/2 cup Worcester sauce
1 cup Mrs Balls chutney
1 x 410 g can chopped tomatoes
1/2 cup orange juice or water
3 T white vinegar
4 T brown sugar
- 1. Fry the onions, garlic and chilli in the oil over a medium heat until soft.
- 2. Add the remaining ingredients and simmer over a medium heat for about 30 minutes until thick.
This recipe makes enough to top 8 to 10 burgers, depending on how much you like it.
Comments