Monkey Gland Sauce I
No Monkeys are involved or any of their Glands! It is not know where this name comes from, but it is such an inherent part of South African cuisine that most of us take little heed to the literal meaning of the name.
It is true though, that you have not eaten steak until you have had Monkey Gland Sauce over a steak!
1. Saute 2 Large Onions and 3 Sliced Cloves Garlic in some Olive Oil.
2. Add 100ml Cup Stock or water, Ground Black Pepper to taste, Salt to taste, 25ml prepared Mustard or 5ml Mustard Powder, 25ml Worcestershire Sauce, 3 Tablespoon Port Wine, 1 Tablespoon Red Wine, 2 Teaspoons Soy Sauce, 1/2 Cup Tomatoe Puree, 50ml Kutchup, 1/2 Cup Fruit Chutney, 10ml Grated Ginger Root.
3. Simmer for 30minutes or more. Can be stored in the fridge for two weeks and in the freezer for four months.
This Sauce is just as good over Swiss or Italian MeatBalls or even over pasta.