Monkey Gland Rump Kebabs – Hein van Staden

Hein van Stadens Monkey Gland Rump KebabsHein van Tonder’s Monkey Gland Rump Kebabs

Hein van Tonder is a very special person – great food talent, excellent photographer and kind and generous in allowing e to share his fabulous recipes with you. Do follow him on his website and get his newsletters, always something new out of Africa as Pliny wrote.

Hein says: “One of my favourite Sunday Times features to create was the Heritage Day one which featured this recipe for Monkey Gland Rump Kebabs and it has finally made it to the blog. When I was given the task to create 5 recipes to celebrate the public holiday also known as Braai Day (Barbecue Day) I set out to give the South African braai a new look while referencing the classics that form the basis of a braai.

I marinated chicken in craft beer, gave coleslaw a modern makeover, turned the classic braaibroodjie into a gourmet bread of epic proportions and elevated the most South African dessert of all time, the peppermint crisp tart to a glorious ice cream cake.

Monkey gland sauce is a rather peculiarly named sauce that was brought to South Africa by Cavaliere Fiorino Luigi Bagatta in 1935, introducing diners at the Carlton Hotel in Johannesburg to Monkey Gland Steak.  It does not contain any monkey parts but is a mix of mainly tomato sauce, chutney and Worcestershire sauce with a few other aromatics.

It was hugely popular in steakhouses in the 70’s and 80’s but is something I have not seen on menus in quite a while and loved the idea of creating a modern barbecue recipe with this blast from the past. The sauce is delicious as a marinade and serving some of the sauce heated with the grilled kebabs makes it doubly delicious. Yum!”

Monkey Gland Rump Kebabs

1 kg rump steak with good layer of fat

Monkey Gland Marinade
oil for frying
1 small onion, finely chopped
1 clove garlic, mashed
1 cup hot fruit chutney
1 cup tomato sauce
1 tbsp apple cider or malt vinegar
3 tbsp Worcestershire sauce
1 tbsp brown sugar
1 – 2 tsp hot chilli sauce (optional)
Good pinch of salt

Fry the onion until soft and translucent over a gentle heat
Add the garlic and fry for a few more minutes
Add the rest of the ingredients and simmer for 5 minutes or so until thickened
Slice the rump into 1 cm thick strips
Marinade in 2 thirds of the monkey gland sauce for at least an hour
Thread the marinated strips of rump onto kebab sticks (if using wooden stick pre-soak them in water to make sure they do not catch alight)
Braai over medium coals, basting with the marinade and turning regularly until cooked to the desired level of doneness
Warm up the left over third of the sauce and serve with the kebabs

Michael’s wine recommendation – CLICK HERE

Zonnebloem SMV 2014

Hein by Francois PistoriusHein van Tonder
photo by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on,, Huffington Post Taste, Buzzfeed, The Kitchen, and I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

Spoon logo


April 18th, 2016|Categories: Recipes|Tags: , , |