Monkey gland sauce: Difference between revisions
Content deleted Content added
Citation bot (talk | contribs) Removed parameters. | Use this bot. Report bugs. | Suggested by Abductive | via #UCB_webform 158/780 |
Mlenistsyika (talk | contribs) No edit summary |
||
| (33 intermediate revisions by 23 users not shown) | |||
| Line 1: | Line 1: | ||
{{Short description|South African sauce}} |
|||
'''Monkey gland sauce''' is a restaurant item in [[Cuisine of South Africa|South Africa]]. Despite the name, the sauce does not involve [[monkey]]s in any way.{{sfn|Raichlen|2010|p=254}} The tangy sauce is prepared in several manners, and may include a blend of [[fruit]]{{sfn|Pienaar|p=29}} and [[spices]].{{sfn|Pienaar|p=29}} It is typically served with meats,{{sfn|Gold|2008|p=118–}} such as [[steak]],{{sfn|Sellick|2010|p=214}} [[hamburgers]], pork ribs or chicken. Several popular South African [[fast food]] chains serve a monkey gland burger. |
|||
{{Use dmy dates|date=April 2022}} |
|||
{{Use South African English|date = September 2023}} |
|||
The sauce is made up of chopped onion, garlic and ginger, with a combination of [[chutney]], [[soy sauce]], [[Mustard (condiment)|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]]. |
|||
{{Infobox food |
|||
One story dates the invention of the sauce to a disgruntled chef at the 1936 [[Rand Easter Show]]: |
|||
| place_of_origin = [[South Africa]] |
|||
{{quote|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.|source=Jack Friedlander, in [[The Star (South Africa)|The Star]]{{fcn|date=September 2020}} }} |
|||
| type = Condiment |
|||
| main_ingredient = {{Plainlist| |
|||
* [[Chutney]] |
|||
* [[Ketchup|Tomato sauce]]}} |
|||
| minor_ingredient = {{Plainlist| |
|||
* Onions |
|||
* Vinegar |
|||
* Garlic |
|||
* [[Worcestershire sauce]]}} |
|||
}} |
|||
'''Monkey gland sauce''' is a dark coloured, thick, sweet and tangy sauce from [[South Africa]]. 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 [[French fries|chips]], or on roasted potatoes.<ref name="crushmag">{{Cite web |last=Crushmag |date=2021-09-07 |title=The History of Monkey Gland Sauce |url=https://crushmag-online.com/the-history-of-monkey-gland-sauce/ |access-date=2022-05-04 |website=Crush Mag Online |language=en-US}}</ref> It has been featured as a [[restaurant]] item since the 1930s,<ref name="crushmag" /> becoming a South African restaurant and [[fast food]] staple [[condiment]]. |
|||
== Ingredients == |
|||
The main components of monkey gland sauce are [[chutney]] and [[tomato sauce]] – which result in a sweet mixture. Then, the addition of [[onion]]s, [[vinegar]], [[garlic]] and [[Worcestershire sauce]], gives it a savoury-sweet flavour.<ref>{{Cite web|last=Says|first=Simon|date=2020-07-27|title=Monkey gland sauce – what is it and where did it come from?|url=https://www.food24.com/monkey-gland-sauce-what-is-it-and-where-did-it-come-from/|access-date=2021-07-12|website=Food24|language=en-US}}</ref> |
|||
== Naming == |
|||
Despite its name, the sauce does not contain any monkey glands. |
|||
There are various theories on the origins of the sauce but the most likely is that it originated with French chefs at the old [[Carlton Hotel (Johannesburg)#First Carlton Hotel|Carlton Hotel]] in [[Johannesburg]].<ref name=Briefly>{{cite web | url=https://briefly.co.za/77277-how-juicy-traditional-south-african-monkey-gland-sauce.html | title=How to make juicy traditional South African monkey gland sauce | publisher=Briefly | first=Rodah | last=Mogeni | date=8 September 2020 | accessdate=13 May 2022}}</ref> South African diners added sauces such as chutney, tomato sauce, and Worcester sauce to the French dishes before eating them. Thus, the disgruntled chefs combined all the condiments to create a sauce which they named monkey gland sauce. There was speculation at the time that monkey glands could slow down ageing.<ref>{{cite web | url=https://tastyrecipes.sapeople.com/south-african-monkey-gland-sauce/ | title=South African Monkey Gland Sauce | date=24 July 2017 }}</ref> |
|||
A more outlandish theory is that it was named after Russian-born French scientist, [[Serge Voronoff|Dr Serge Abrahamovitch Voronoff]], who was a regular visitor at the [[Savoy Hotel]] in London. One of his medical experiments involved grafting monkey testicle tissue onto impotent men as a cure. The hotel renamed his favourite steak dish the "monkey gland steak" when he became famous. Then an ex-Savoy waiter brought it over to South Africa in the 1930s.<ref name=Briefly /> |
|||
== See also == |
== See also == |
||
| Line 27: | Line 51: | ||
{{portal bar|Food}} |
{{portal bar|Food}} |
||
[[Category: |
[[Category:Sauces]] |
||
[[Category:South African cuisine]] |
[[Category:South African cuisine]] |
||
Latest revision as of 09:43, 21 December 2024
| Type | Condiment |
|---|---|
| Place of origin | South Africa |
| Main ingredients | |
| Ingredients generally used |
|
Monkey gland sauce is a dark coloured, thick, sweet and tangy sauce from South Africa. 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 chips, or on roasted potatoes.[1] It has been featured as a restaurant item since the 1930s,[1] becoming a South African restaurant and fast food staple condiment.
Ingredients
[edit]The main components of monkey gland sauce are chutney and tomato sauce – which result in a sweet mixture. Then, the addition of onions, vinegar, garlic and Worcestershire sauce, gives it a savoury-sweet flavour.[2]
Naming
[edit]Despite its name, the sauce does not contain any monkey glands.
There are various theories on the origins of the sauce but the most likely is that it originated with French chefs at the old Carlton Hotel in Johannesburg.[3] South African diners added sauces such as chutney, tomato sauce, and Worcester sauce to the French dishes before eating them. Thus, the disgruntled chefs combined all the condiments to create a sauce which they named monkey gland sauce. There was speculation at the time that monkey glands could slow down ageing.[4]
A more outlandish theory is that it was named after Russian-born French scientist, Dr Serge Abrahamovitch Voronoff, who was a regular visitor at the Savoy Hotel in London. One of his medical experiments involved grafting monkey testicle tissue onto impotent men as a cure. The hotel renamed his favourite steak dish the "monkey gland steak" when he became famous. Then an ex-Savoy waiter brought it over to South Africa in the 1930s.[3]
See also
[edit]- Monkey Gland – cocktail
- List of dips
- List of sauces
Notes
[edit]- ^ a b Crushmag (7 September 2021). "The History of Monkey Gland Sauce". Crush Mag Online. Retrieved 4 May 2022.
- ^ Says, Simon (27 July 2020). "Monkey gland sauce – what is it and where did it come from?". Food24. Retrieved 12 July 2021.
- ^ a b Mogeni, Rodah (8 September 2020). "How to make juicy traditional South African monkey gland sauce". Briefly. Retrieved 13 May 2022.
- ^ "South African Monkey Gland Sauce". 24 July 2017.
References
[edit]- Gold, Scott (2008). The Shameless Carnivore: A Manifesto for Meat Lovers. Ten Speed Press. ISBN 978-0-7679-2922-6.
- Pienaar, Heilie (2003). Karan Beef Cookbook. Struik. ISBN 978-1-86872-838-1.
- Raichlen, Steven (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing. ISBN 978-0-7611-4801-2.
- Sellick, Will (2010). The Imperial African Cookery Book: Recipes from English-speaking Africa. Jeppestown Press. ISBN 978-0-9553936-8-6.
| Sauces |
|  |
|---|---|---|
| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
 | This South Africa-related article is a stub. You can help Wikipedia by expanding it. |