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.
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
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
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.
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
Store cool and dry
Refrigerate after opening and use within 4–6 weeks
Shake well; use a clean spoon if not pouring directly
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.
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Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
