Monkey gland sauce

Monkey gland sauce is a restaurant item in South Africa. Despite the name, the sauce does not involve monkeys in any way.[1] The tangy sauce is prepared in several manners, and may include a blend of fruit[2] and spices.[2] It is typically served with meats,[3] such as steak,[4] hamburgers, pork ribs or chicken. Several popular South African fast food chains serve a monkey gland burger.

The sauce is made up of chopped onion, garlic and ginger, with a combination of chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine. When the sauce was developed, there was much speculation in the popular medical press regarding the use of monkey glands as a means of keeping young due to the pseudoscience of Russian quack doctor Serge Voronoff.

One story dates the invention of the sauce to a disgruntled chef at the 1936 Rand Easter Show:

The patrons at the show were unused to fine dining and very used to tomato sauce, Mrs. Ball's chutney, and Worcestershire sauce. At the end of the show, the chef was asked to create a signature dish to commemorate his visit. In disgust at what had been done to his fine dishes, he said: "I will make something for those monkeys" (who had been his patrons). He made a tangy sauce with some of the ingredients added by the monkeys and a few of his own. Since that time, Monkey gland sauce has been a firm favorite of South African diners, particularly on steaks.

— Jack Friedlander, in The Star

See also

Notes
  1. Raichlen 2010, p. 254.
  2. Pienaar, p. 29.
  3. Gold 2008, p. 118–.
  4. Sellick 2010, p. 214.

References
  • Gold, Scott (2008). The Shameless Carnivore: A Manifesto for Meat Lovers. Ten Speed Press. ISBN 978-0-7679-2922-6.CS1 maint: ref=harv (link)
  • Pienaar, Heilie (2003). Karan Beef Cookbook. Struik. ISBN 978-1-86872-838-1.CS1 maint: ref=harv (link)
  • Raichlen, Steven (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing. ISBN 978-0-7611-4801-2.CS1 maint: ref=harv (link)
  • Sellick, Will (2010). The Imperial African Cookery Book: Recipes from English-speaking Africa. Jeppestown Press. ISBN 978-0-9553936-8-6.CS1 maint: ref=harv (link)


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.