Monkey Gland Sauce

South Africans love to have a braai... In other countries it's known as a Barbeque or "Grilla".
The meat is usually beef, lamb chops, chicken or pork slices. It is served with "pap" which is a more or less stiff porridge made from ground maize, and shiba, which is a tomato based sauce.
But there are usually other sauces on the table and one of the most popular is the Monkey Gland Sauce! It may sound disgusting, but is VERY nice... Try it, I'm sure you'll like, especially with a nice rump steak!

Ingredients

* 1 large onion, finely chopped
* 4 garlic cloves, chopped and crushed
* 1 tablespoon fresh ginger, grated
* 3-4 tablespoons oil
* 1/2 cup chutney (fruity)
* 1/2 cup tomato puree
* 1 tablespoon soy sauce
* 2 tablespoons mild prepared mustard
* 2 tablespoons worcestershire sauce
* 3 tablespoons ketchup
* 5 tablespoons port wine or muscadel wine
* 1/3 cup chicken broth (chicken stock or meat stock)
* 2 tablespoons red wine
* salt
* black pepper

Directions

1.
Fry the onions, garlic and ginger in the oil until the onions are translucent.
2.
Add the rest of the ingredients and let cook over fairly high heat for about 7 - 10 minutes, stirring often.
3.
Taste for seasoning: you might want to add 1/2 teaspoon sugar, enough salt, and freshly ground black pepper to taste.
4.
Can be served hot or cold with any roasted or grilled beef.
5.
The sauce will last 2 weeks in the fridge and can be frozen.