How to Prepare a Four-Course Gorilla Highlands Delicacy

In this video from our archives, a Gorilla Highlands Silverchef participant Chef Paul Mulyampiti (RIP) shows you how to prepare garlic baguette with guacamole, spring onion soup, garden salad with orange and lemon dressing, and deep-fried matooke with creamed spinach.

RECIPE

Garlic baguette with guacamole:

Ingredients and tools:
avocado
tomatoes
onions
green pepper
baguette
lemon
garlic
coriander
parsley
butter
pinch of salt
2 bowels
toaster

Directions:
1. Put avocado slices into a bowel.
2. Chop tiny pieces of tomatoes, onions and green pepper into another bowel.
3. Pour the vegetable chops into avocado and mash to perfection.
4. Add juice from one lemon, chopped coriander and some salt.
5. Cut the baguette into slices.
6. Put the slices a toaster for at least 2 minutes.
7. Mix garlic with butter.
8. Season the garlic mixture with chopped parsley.
9. Spread the mixture on to the baguette slices.
10. Serve warm.

Spring onion soup:

Ingredients and tools:
carrots
onions
spring onions
soy sauce
water
2 pans
strainer

Directions:
1. Chop carrots and onions and put into a pan.
2. Chop spring onions into another pan.
3. Boil the carrot and onion mixture in water for 10 minutes.
4. Strain the carrot and onion mixture into the spring onion pan.
5. Fry for 3 minutes.
6. Add a drop of soy sauce.
7. Strain the mixture.
8. Serve warm.

Garden salad with orange and lemon dressing:

Ingredients and tools:
carrots
tomatoes
green pepper
lettuce
onion
green ground chilli
lemon
orange
black pepper
olive oil
pinch of salt
bowel

Directions:
1. Chop carrots, tomatoes, green pepper and lettuce.
2. Garnish with onion rings and green ground chilli.
3. Cut the lemon and the orange into two pieces.
4. Squeeze the juice from both fruits into a bowel.
5. Add black pepper, green ground pepper, olive oil and a pinch of salt.

Deep-fried matooke with creamed spinach:

Ingredients and tools (for one person):
3 or 4 fingers of matooke
spinach
onion
garlic
2 tablespoons of cream
oil

Directions:
1. Wash the matooke clean.
2. Deep fry for 20 minutes.
3. Wash spinach leaves throughly.
4. Chop onion and garlic.
5. Fry spinach with onion and garlic chops and cream for 3 minutes.
6. Serve warm.

camera & editing: Hank Rugg & Miha Logar; music: Hank Rugg; narration: Jane Mulungi