Monkey gland steak tastes way better than it sounds. And I promise the squeamish, it has nothing to do with monkeys.
The name was invented as a joke and then survived against all odds.

More South Africa…
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MONKEY GLAND SAUCE Serves 8
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Monkey gland steak tastes way better than it sounds. And I promise the squeamish, it has nothing to do with monkeys.
The name was invented as a joke and then survived against all odds. Decades ago superior western chefs, incensed at the habit of Johannesburg diners – pouring tomato sauce and Worcestershire sauce over everything, sought revenge. They blended the two ingredients, added a few others, added their half-info about Africa and witch doctor concoctions, named it monkey gland in jest, laid it out as an insult and what do you know – it still lingers in steak-house menus. True South African nose-thumbing!

INGREDIENTS
2 tablespoons oil
1 large onion
2 cloves garlic
2 large tomatoes
1 cup ketchup
1/2 cup Worcestershire sauce
1 apple
2 pears / plums / peaches
1/4 cup jaggery
1/4 cup brown sugar
2 tablespoons vinegar
1 teaspoon Tabasco sauce
1/2 teaspoon red chilli powder

PREPARATION
Dice the onions and tomatoes, and chop the garlic up as fine as possible.

Cut the apples and pears into small cubes and boil with 1 teaspoon sugar in 2 cups of water till soft.

Meanwhile heat oil in a heavy bottomed pot and saute the onions till translucent.

Add the garlic and saute for another 7 minutes.

Add remaining ingredients and the pulped fruit and 1/2 cup water and simmer for 30 minutes.

Pour over your thick, juicy steak. Enjoy!

Tip : you can do without the fruit if you like.

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