Monkey gland sauce: Difference between revisions

Monkey gland sauce is a restaurant item in South Africa. The tangy sauce is prepared in several manners, and may include a blend of fruit^[1] and spices.^[1] It is typically served with meats,^[2] such as steak,^[3] hamburgers, pork ribs or chicken. Several popular South African fast food chains serve a monkey gland burger.

Despite the name, the sauce does not involve monkeys in any way.^[4] Instead, it is made up of chopped onion, garlic and ginger, with a combination of chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine. At the time the sauce was developed, there was a lot of 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.

Notes

^ ^a ^b Pienaar, p. 29.
^ Gold 2008, p. 118–.
^ Sellick 2010, p. 214.
^ Raichlen 2010, p. 254.

References

Gold, Scott (2008). The Shameless Carnivore: A Manifesto for Meat Lovers. Ten Speed Press. ISBN 978-0-7679-2922-6. {{cite book}}: Invalid |ref=harv (help)
Pienaar, Heilie (2003). Karan Beef Cookbook. Struik. ISBN 978-1-86872-838-1. {{cite book}}: Invalid |ref=harv (help)
Raichlen, Steven (2010). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing. ISBN 978-0-7611-4801-2. {{cite book}}: Invalid |ref=harv (help)
Sellick, Will (2010). The Imperial African Cookery Book: Recipes from English-speaking Africa. Jeppestown Press. ISBN 978-0-9553936-8-6. {{cite book}}: Invalid |ref=harv (help)

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue sauce Bigarade sauce Brown sauce Buffalo sauce Cheese sauce Alfredo sauce Caruso sauce Cheddar sauce Cheez Whiz Fondue Mornay sauce Nacho cheese Chili sauce Chimichurri Cocktail sauce Colo-colo Crema Caruru Dabu-dabu Fish sauce Fritessaus Fry sauce Garum Gastrique Gravy Hot sauce Latik Khrenovina Lechon sauce Marie Rose sauce Mayonnaise Kewpie Kielecki Miracle Whip Mignonette sauce Mild sauce Monkey gland sauce Mumbo sauce Oyster sauce Peanut sauce Pearà Pesto Pistou Remoulade Salsa golf Salsa verde Satsivi Steak sauce Tartar sauce Tatbila Teriyaki sauce Tiparos Tkemali Tomato sauce Vincotto XO sauce Zingara sauce
Dips	Ajika Baba ghanoush Chile con queso Duck sauce Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili sauce Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre Maître d'Hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili oil Halford Leicestershire Table Sauce Mustard oil Olive oil Patis Perilla oil Ponzu Salmoriglio Sesame oil Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese dressing French dressing Ginger dressing Green goddess dressing Italian dressing Louis dressing Mayfair salad dressing Ranch dressing Russian dressing Salad cream Tahini Thousand Island Vinaigrette Wafu dressing
Ketchups	Banana ketchup Curry ketchup Fruit ketchup Mushroom ketchup
Mustards	Dijon mustard Honey mustard Karashi Kasundi Mostarda Spicy brown mustard Creole mustard Sweet mustard Tecuci mustard Tewkesbury mustard Turun sinappi Yellow mustard
Vinegars	Apple cider vinegar Balsamic vinegar Balsamic vinegar of Modena Black vinegar Kaong palm vinegar Malt vinegar Nipa palm vinegar
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Squeeze bottle

v t e South African cuisine
Savoury dishes	Bobotie Boerewors Bokkoms Bunny chow Chicken feet Dikgobe Frikkadel Gatsby Isidudu Morogo Samp Skilpadjies Sosatie Umngqusho Waterblommetjiebredie Mealie bread Mieliepap (Mielie-meal porridge) Potbrood Potjiekos Spatlo Soetpatats Tomato bredie Vetkoek
Snacks, condiments and commodities	Biltong Chakalaka Chutney Droëwors Konfyt Monkey gland sauce Peppadew Rusks (Ouma Rusks)
Pastries and desserts	Koeksisters Koe'sister Malva pudding Melktert Mosbolletjies Tameletjie Hertzoggie Smuts cookies
Drinks	Amarula Amasi Boeber Mageu Rooibos tea Springbokkie Umqombothi Wine Constantia

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@@ Line 14: / Line 14: @@
 {{refbegin}}
 * {{cite book|ref=harv|last=Gold|first=Scott |title=The Shameless Carnivore: A Manifesto for Meat Lovers|url=https://books.google.com/books?id=kOXyRsI6XhUC&pg=PA118|year=2008|publisher=Ten Speed Press|isbn=978-0-7679-2922-6}}
-* {{cite book|ref=harv|last=Pienaar|first=Heilie |title=Karan Beef Cookbook|url=https://books.google.com/books?id=LOYWxpq-oQ0C&pg=PT29|publisher=Struik|isbn=978-1-86872-838-1}}
+* {{cite book|ref=harv|last=Pienaar|first=Heilie |title=Karan Beef Cookbook|url=https://books.google.com/books?id=LOYWxpq-oQ0C&pg=PT29|publisher=Struik|isbn=978-1-86872-838-1|year=2003}}
 * {{cite book|ref=harv|last=Raichlen|first=Steven |title=Planet Barbecue!: 309 Recipes, 60 Countries|url=https://books.google.com/books?id=YNIbnKBfrcAC&pg=PA254|year=2010|publisher=Workman Publishing|isbn=978-0-7611-4801-2}}
 * {{cite book|ref=harv|last=Sellick|first=Will |title=The Imperial African Cookery Book: Recipes from English-speaking Africa|url=https://books.google.com/books?id=seX5e48GbpoC&pg=PA214|year=2010|publisher=Jeppestown Press|isbn=978-0-9553936-8-6}}

Monkey gland sauce: Difference between revisions

Revision as of 01:59, 3 October 2019

See also

Notes

References