By Guest Author: Karen Seaman

If you’re planning to travel to South Africa for the next World Cup, don’t be thrown off if you see an odd reference to “Monkey Gland Sauce” on the menu at even some of the finest restaurants in Jo’burg and beyond.  Eating establishments commonly provide this BBQ-like condiment with the “game” you might be tempted to try before or after your safari (think impala, zebra, giraffe, kudu, and other exotic meats).  

The South Africans love their chutneys and this traditional, tangy accompaniment is made from varying combinations of tomato puree/ketchup, fruit chutney, red wine/port, worcestershire sauce, ginger, soy sauce and/or mustard.  Sounds like everything but the kitchen sink, but the result is a sweet-and-sour dip that you’ll want to put on everything.

So don’t shy away from trying Monkey Gland Sauce on your steak – or even crocodile fillet – if offered.  It’s a unique South African delicacy that you might find yourself smuggling (as I did) onto the plane ride home to the States.  

If you’re not planning a trip to SA any time soon but want to experience some local flavor, try your hand at this recipe:

* 1 large onion, finely chopped

* 4 garlic cloves, chopped and crushed

* 1 tablespoon fresh ginger, grated

* 3-4 tablespoons oil

* 1/2 cup chutney (fruity)

* 1/2 cup tomato puree

* 1 tablespoon soy sauce

* 2 tablespoons mild prepared mustard

* 2 tablespoons worcestershire sauce

* 3 tablespoons ketchup

* 5 tablespoons port wine 

* 1/3 cup chicken broth (chicken stock or meat stock)

* salt and black pepper

DIRECTIONS

   1. Fry the onions, garlic and ginger in the oil until the onions are translucent.

   2. Add the rest of the ingredients and let cook over fairly high heat for about 7 – 10 minutes, stirring often.

   3. Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.

   4. Can be served hot or cold; The sauce will last 2 weeks in the fridge and can be frozen.

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