Recipe by : chef ssentongo

* > This is Slow Roast Lamb Leg with Garlic + Rosemary — crusty outside, pink + juicy inside. Sunday dinner energy. 4-5 hrs total.

Roast Lamb Leg with Potatoes + Gravy
Serves 6-8

Ingredients

• 2-2.5kg lamb leg, bone-in
• 8 garlic cloves, slivered
• 4 rosemary sprigs, chopped
• 2 tbsp olive oil, salt, pepper
• 1 cup stock/broth for gravy
• Baby potatoes + peas for sides

Method

1. Prep: Pat lamb dry. Score fat. Make slits, stuff with garlic + rosemary. Rub all over with oil, salt, pepper. Rest 1 hr room temp.
2. Roast low: Oven 160°C / 320°F. Lamb on rack over tray. Roast 3.5-4 hrs till 60°C / 140°F internal for medium. Add potatoes last 1 hr so they roast in drippings.
3. Crust: Last 20 min, blast 220°C / 425°F to crisp fat. Rest lamb 20-30 min tented with foil. Temp rises to 63°C / 145°F.
4. Gravy: Drain fat from tray, keep brown bits. Add stock, simmer + scrape. Strain. Spoon over lamb.

Keys

1. Low + slow: Lamb leg is tough. 160°C breaks collagen = falls apart. High heat = dry.
2. Rest long: Juices redistribute. Cut too soon = dry plate.
3. Bone = flavor: Don’t debone. It protects meat + makes better gravy.
4. Garlic in slits: Surface garlic burns. Stuffed inside = sweet flavor.

Serve with: Roast potatoes, peas, mint sauce if you like.

Want a quick marinade version for 2 hrs instead of overnight?

* > THIS IS GRILLED WHOLE FISH — crispy skin, scored, with fresh onion + pepper + parsley salad.  tilapia/sea bream. 25 min.

Spiced Grilled Whole Fish
Serves 2-3

Ingredients
Fish

• 1 whole fish 800g-1kg, cleaned, scales on for crisp skin
• 2 tbsp oil
• 1 tbsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp chili
• 1 tsp salt, 1/2 tsp pepper, 1 tbsp lemon juice

Salad

• 1/2 red pepper, sliced
• 1/2 onion, thin slices
• Handful parsley, chopped
• Lemon wedges, salt

Method

1. Prep: Wash fish, pat super dry. Score 3-4 diagonal slits each side, don’t cut to bone. Dry skin = crispy skin.
2. Marinate: Mix oil + spices + lemon. Rub inside + outside + into slits. 20-30 min. Stuff lemon slices in belly if you want.
3. Grill: Hot grill/pan 200°C+. Oil grates first. Cook 6-8 min/side depending on size. Don’t move till crust forms or skin sticks. Done when flesh flakes + pulls from bone.
4. Serve: Plate with raw salad: onion + pepper + parsley + salt + squeeze lemon. Fish stays juicy, salad keeps it fresh.

Keys

1. Scales on + dry: Scales protect skin + make it crispier. Wet fish = steamed, not grilled.
2. High heat: Medium heat = skin sticks + tears. You want instant sizzle.
3. Don’t overcook: 10 min per 2.5cm thickness. Overdone fish = dry + chalky.
4. Score deep: Lets spice + heat penetrate. Otherwise belly stays bland.

No grill? Oven 220°C, 18-22 min on preheated tray. Finish 2 min under broiler for char.

Perfect with ugali, rice, or just the salad if you’re keeping it light.

What fish do you have access to in Juba? I can adjust timing.

* > CRISPY FRIED CHICKEN + FRIES — crunchy outside, juicy inside. 1 hr total + 30 min brine.

Crispy Fried Chicken + Fries
Serves 4

Ingredients
Chicken

• 8 chicken drumsticks/thighs
• 2 cups buttermilk + 1 tbsp hot sauce for brine
• 2 cups flour, 1/2 cup cornstarch for extra crunch
• 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp chili

Fries: 4 large potatoes, oil for frying, salt

Method

1. Brine: Soak chicken in buttermilk + hot sauce 30 min to overnight. This makes it tender + flavorful.
2. Coat: Mix flour + cornstarch + spices. Dredge chicken: wet chicken → flour → press hard → back to buttermilk → flour again. Double coat = craggy crust. Rest 15 min so coating sticks.
3. Fry: Oil 170°C / 340°F. Fry chicken 12-14 min till golden + 74°C / 165°F internal. Don’t crowd pot or temp drops. Drain on rack, not paper.
4. Fries: Cut potatoes, soak 30 min to remove starch. Fry 150°C 5 min, remove. Then fry 190°C 3-4 min till golden. Salt immediately.

Keys

1. Buttermilk brine: Acid breaks down protein = juicy meat. No buttermilk? Use milk + 1 tbsp vinegar.
2. Cornstarch: 20% cornstarch in flour = lighter, crispier crust that stays crunchy.
3. Oil temp: Too low = greasy. Too high = burnt outside, raw inside. Use thermometer if you can.
4. Rest on rack: Paper traps steam = soggy bottom. Rack keeps crust crisp.

Pro tip: Keep fried chicken warm in 100°C oven while you finish fries.

Want me to give you an air fryer version to cut the oil?

* > THIS IS A FROZEN MANGO SLUSHIE / MANGO MARGARITA — thick, icy, tropical. 5 min.

Frozen Mango Slushie
Makes 2 large glasses

Ingredients

• 2 cups frozen mango chunks – key for thick texture
• 1/2 cup mango juice or orange juice
• 1 tbsp lime juice
• 1-2 tbsp honey/sugar, optional depending on mango sweetness
• Pinch salt – makes mango pop
• Mint for garnish

Adults only version: Add 60ml tequila + 30ml triple sec for mango margarita

Method

1. Freeze: If using fresh mango, chop + freeze 4 hrs first. Room temp mango = watery drink.
2. Blend: Add liquid first, then frozen mango. Blend 30-45 sec till smooth but still scoopable. If too thick, splash more juice. Too thin, add more frozen mango.
3. Serve: Pour into chilled glass. Garnish mint. Drink fast before it melts.

Keys

1. Frozen fruit > ice: Ice waters it down. Frozen mango = creamy + strong flavor.
2. Liquid first: Helps blades move. Mango first = stuck blender.
3. Salt trick: Tiny pinch balances sweetness + makes it taste more “mango-y”.
4. Chill glass: 10 min in freezer = slushie stays frozen longer.

No blender? Mash thawed mango + stir with juice + crushed ice. Texture won’t be as smooth but still hits.

Perfect for Juba heat 🔥 Want me to add a chili + tajin rim version for spicy mango?