About the Name: History and Theories

With such an unsavory name, one would guess that there would be a solid backstory to it. However, there are conflicting origin stories with no solid evidence as to why this sauce has this particular name. Some of the leading theories are that a doctor who grafted "monkey testicle tissue onto the testicles of impotent men" was fond of a sauce they used in a restaurant. Hence the name. But there are no credible sources that this is why this particular name stuck. Another theory is that scientists in the 1920s speculated that monkey glands can keep you young. The chefs who made their food got mad because the scientists threw various sauces onto the food that the chefs spent hours making. Out of frustration, they made a sauce which they named after these scientist's theories. Rest assured, this sauce does not contain any monkey glands, and the name does not have any connection to them!

What is a fact is that most South Africans know this sauce. Sweet and sour, tangy and sometimes spicy, we lather out steaks with it, we make burgers with the sauce and we even eat it with porridge ("braai pap"). In this post, I will show you how I make the sauce and two applications of it. This is a very easy sauce to make, consisting out of pre-made sauce, but with some tweaks, you can make it even better. If you have never tried this before, you will be in for a treat.

Ingredients

As noted, the sauce is mainly made from already made sauces. One thing about South Africans is that we are sometimes lazy and with some beer in our systems, we can make some creative things! This sauce included. Three main sauces make this sauce: Tomato sauce, chutney, and Worcestershire sauce. The other ingredients are optional but can improve the flavor. Herewith are the ingredients that I used and subsequently my method:

• Tomato sauce,
• Chutney,
• Worcestershire sauce,
• Onion,
• Garlic,
• Ginger, and
• Lemond juice and rind.

Method

The method is really simple. To reiterate it again, this sauce I think was made by a couple of South Africans who might have had a bit too much to drink and who wanted a sauce for their braaivleis (BBQ meat). Left with only three sauces in their cupboard, they threw everything in a pan, boiled it for a minute and there was their sauce.

My method includes a couple of additional steps.

First Step

Cut the onion, garlic, and ginger into small pieces.

Second Step

Fry until golden and they smell nice.

Third Step

Add the sauces. Add some water to thin out the consistency. Add the lemon juice and lemon rind as well. Cook it for a minute or two. As all the sauces are already cooked, you do not have to "cook" the sauce again. It is just to combine all the flavors.

How to Use Monkey Gland Sauce

This sauce is mostly used on steaks. However, personally, this sauce is the best for me on braai pap (porridge made from maize meal). Some people in the family chooses to use the sauce on their steak. Some, like me, opt to use it on the braai pap. Either way, this sauce is a South African staple with a very unsavory name and a theory of its origin that died with whoever created it.

I hope you try this sauce! It is very simple and everyone can make it. Albeit, not with the same ingredients. I am not sure if you will find All gold tomato sauce or Ms balls chutney. These two products impart a very distinct flavor, as everyone who tried these two sauces will tell you. Maybe you can source them from the International aisle in your supermarket. (I know people from the UK can source some of these South African ingredients.) Please give this a try and let me know in the comments how it turned out!