With the World Cup in full swing I was reminded that my visit to South Africa earlier in the year gave me a little useful knowledge of the local food.
My most memorable meal was at Nelson’s Eye Steak House. If you are ever in Cape Town it’s a must. It’s a proper steak house. It is said that the legendary Monkey Gland Sauce was first made in a Cape Town hotel and it was at the “Eye” that I first had Monkey Gland Sauce.
First I was wondering is it the real thing ?! But it’s not so don’t worry.
No monkeys or their glands are involved at any stage.
It is, however, different from your standard pepper or blue cheese sauce.
Monkey Gland Sauce is a kind of sweet and sour chutney style, sticky sauce that tastes quite fruity. If you want to get in the World Cup spirit and fancy something different give it ago.
Ingredients
- 1 tbsp butter
- 1 chopped onion
- 1 tbsp paprika
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp mustard
- 1 tbsp brown sugar
- 1 bottle of South African beer or Windhoek.
- 1 tbsp beef stock
- salt and pepper
- half a cup of fruit chutney is sometimes added
- 10ml grated ginger root is sometimes added
Step 1
Melt the butter and over a medium heat add the onion until pale in colour.
Step 2
Add the ketchup, Worcestershire, mustard and sugar.
Step 3
Simmer to thicken it.
Step 4
Add the beer and stock.
Step 5
Simmer to thicken the sauce will take about 10 mins.
Step 6
Enjoy with a nice aged steak or springbok if you can find it. It’s a lovely meat and if you ever see it give it ago!
Charlie the Butcher.
