Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930s, becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in colour. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes.
Monkey gland sauce
South African sauce, made with onion, garlic, ginger, chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine; does not involve monkeys in any way, despite the name
Categories:
Sauce
Characteristic of:
South African cuisine
Also known as:
Wikidata ID:
Q6900866
Wikipedia title:
Monkey gland sauce
References:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation
ID: 1598