Monkey Gland Sauce

Full product description

Big, bold and properly South African, Monkey Gland sauce is a sweet-tangy BBQ style sauce with fruity chutney, tomato richness and a savoury kick of Worcestershire and onion. It clings and caramelises beautifully—brilliant on steaks, burgers, boerewors and ribs, and just as happy as a dip for chips. No monkeys involved—just crowd-pleasing flavour.

Why you’ll love it

• Sweet, tangy, savoury balance that sticks and glazes

• Built for grilling & braai—amazing with beef and boerie

• Works as a marinade, basting sauce or dip

• Family favourite with a gentle chilli warmth

Product details

• Style: fruit chutney & tomato-based braai/BBQ sauce with onion, spices; may include Worcestershire and mild chilli (recipe varies by brand)

• Supplied ready to use in a bottle/jar (size varies—see label)

• Allergens: may contain gluten, soya and sulphites depending on brand—check the label

How to use

• Baste & glaze: Brush on in the last 5–10 mins of grilling to caramelise.

• Marinade: Coat meat 30–60 mins before cooking (longer for ribs/boerie).

• Pan sauce: Deglaze with a splash of water/stock; finish with a knob of butter.

• Dip: Serve on the side for chips, wedges or chicken strips.

Serving ideas

• Steakhouse classic: char-grilled rump with a warm ladle of sauce

• Burger night: smear on buns, stack with cheddar and onions

• Boerie rolls: drizzle over the sausage with onions and chakalaka

• Ribs & wings: glaze to lacquer in the final minutes

Storage & handling

• Store cool and dry

• Refrigerate after opening and use within 4–6 weeks

• Shake well; use a clean spoon if not pouring directly

FAQs

Does it contain monkey anything?
No—zero monkeys. It’s a South African sauce with chutney, tomato and savoury spices.

Is it spicy?
Mild to medium warmth; more tangy-sweet than hot.

Can I cook it for long?
Add early for marinating, but glaze late to avoid burning sugars.

Good with chicken and pork?
Yes—great on wings, pork chops, ribs and even halloumi.