Because of our deep love for braais, it should come as no surprise that South African’s absolutely love sauces. Monkey gland sauce, just happens to be one of those. The name is completely misleading and has nothing to do with monkey glands or monkeys or glands for that matter. It’s one of those sauces that you can put on cardboard and it would taste good. I know it is still a staple with a braai in my family. If you’re looking to try something new for your next barbeque or braai, try this sweet, spicy, delicious sauce.
- 2 onions, chopped
- olive oil
- 1 clove crushed garlic (optional)
- 3 tablespoons ketchup
- 3 tablespoons fruit chutney
- 2 tablespoons Worcester sauce
- 1 1/2 tablespoons sugar
- Salt and Pepper to taste
- 1 1/2 teaspoons Sriracha (optional)
- In a medium sauce pan, saute the onions in olive oil until soft and translucent. (Don’t let it brown very much.)
- Add garlic, ketchup, chutney, Worcester sauce, sugar, Sriracha, and salt and pepper to taste.
- Allow it to simmer on medium-low heat for about 8-10 minutes.
- Serve over steak, on burgers, hot dogs, chicken or anything your heart desires.
I hope you enjoy this recipe as much as I do!
*Note: For more information about a braai and what it is check out Braai, It’s What We Do