1Marinade the goat leg with cooking oil, hot sauce, honey, red wine vinegar, natural yoghurt, lemon juice, salt, paprika, cumin, coriander, and minced garlic & ginger.
2Marinade the goat leg with cooking oil, hot sauce, honey, red wine vinegar, natural yoghurt, lemon juice, salt, paprika, cumin, coriander, and minced garlic & ginger.
3Marinade the goat leg with cooking oil, hot sauce, honey, red wine vinegar, natural yoghurt, lemon juice, salt, paprika, cumin, coriander, and minced garlic & ginger.
4Wrap the marinated goat leg tightly and bake at 180°C for 2 hours and 30 minutes until tender.
5Wrap the marinated goat leg tightly and bake at 180°C for 2 hours and 30 minutes until tender.
6Wrap the marinated goat leg tightly and bake at 180°C for 2 hours and 30 minutes until tender.
7Uncover the goat leg, separate the excess juices, brush with the remaining marinade, then return uncovered to bake at 200°C for 15 minutes to finish.
8Uncover the goat leg, separate the excess juices, brush with the remaining marinade, then return uncovered to bake at 200°C for 15 minutes to finish.
9Uncover the goat leg, separate the excess juices, brush with the remaining marinade, then return uncovered to bake at 200°C for 15 minutes to finish.
10Prepare the dry rub for pork ribs by combining 1 tsp cumin, 1 tsp coriander, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1-1½ tsp salt, 1 tbsp brown sugar, and ½ chilli seasoning cube (optional).
11Prepare the dry rub for pork ribs by combining 1 tsp cumin, 1 tsp coriander, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1-1½ tsp salt, 1 tbsp brown sugar, and ½ chilli seasoning cube (optional).
12Prepare the dry rub for pork ribs by combining 1 tsp cumin, 1 tsp coriander, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper, 1-1½ tsp salt, 1 tbsp brown sugar, and ½ chilli seasoning cube (optional).
13For the ribs, use 2 kg pork ribs and 4 tbsp yellow mustard for binding.
14For the ribs, use 2 kg pork ribs and 4 tbsp yellow mustard for binding.
15For the ribs, use 2 kg pork ribs and 4 tbsp yellow mustard for binding.
16Prepare the BBQ sauce for the ribs by combining 1 medium finely chopped onion, 2 minced garlic cloves, ½ cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 4 tbsp honey, and ½ tsp smoked paprika.
17Prepare the BBQ sauce for the ribs by combining 1 medium finely chopped onion, 2 minced garlic cloves, ½ cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 4 tbsp honey, and ½ tsp smoked paprika.
18Prepare the BBQ sauce for the ribs by combining 1 medium finely chopped onion, 2 minced garlic cloves, ½ cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 4 tbsp honey, and ½ tsp smoked paprika.
19Bake the ribs at 180°C for 40 minutes (uncovered).
20Bake the ribs at 180°C for 40 minutes (uncovered).
21Bake the ribs at 180°C for 40 minutes (uncovered).
22Bake the ribs at 150°C for 1 hour (wrapped).
23Bake the ribs at 150°C for 1 hour (wrapped).
24Bake the ribs at 150°C for 1 hour (wrapped).
25Finish the ribs with a final glaze at 200°C for 10 minutes.
26Finish the ribs with a final glaze at 200°C for 10 minutes.
27Finish the ribs with a final glaze at 200°C for 10 minutes.
28Marinade the chicken wings with Royco nyama choma spice, garlic powder, ginger powder, paprika, and salt.
29Marinade the chicken wings with Royco nyama choma spice, garlic powder, ginger powder, paprika, and salt.
30Marinade the chicken wings with Royco nyama choma spice, garlic powder, ginger powder, paprika, and salt.
31Prepare the sauce for the wings by combining honey, ketchup, vinegar, crushed garlic, and black pepper.
32Prepare the sauce for the wings by combining honey, ketchup, vinegar, crushed garlic, and black pepper.
33Prepare the sauce for the wings by combining honey, ketchup, vinegar, crushed garlic, and black pepper.