By Chef Shingi
- 4 fresh goat legs
- 1ltr 100% orange juice
- 350ml brandy
- 100g old fashioned brown sugar
- 300ml Vegetable Oil
- 2 x Bunch fresh thyme
- Few sprigs rosemary
- 1 bulb roasted garlic
- Whole coriander seeds
- 1/2 cup smoked paprika
- 1/4 cup garlic powder
- 2 cups coarse salt
- 8ltrs water
- 1/4 cup bruised fresh thyme
- 1/4 cup bruised fresh rosemary
- 1/4 cup crushed whole coriander seeds
- 1/4 cup ground cumin
- Make small incisions around the goat leg to insert some fresh butterflied garlic cloves.
- Combine salt, water and flavouring ingredients to form brining liquid
- Submerge goat legs for at least 8 hours/ overnight.
- Combine 1ltr fresh orange juice to tenderize the meat, with a glass of brandy to add a punch.
- Add dry ingredients- 1/2 cup smoked paprika, 1/4 cup garlic powder, 1/2 cup dried thyme, 1/2 cup whole coriander seeds, 1/4 cup dried rosemary and 1/4 cup crushed roasted garlic.
- Add about 300ml oil and an equal amount of water and mix. It should form a thick paste.
- Rub paste generously all over the legs.
Tools needed for hanging meat
- 4 rigid wire hooks
- Soft wire to secure hooks
- 1m log or log-like item to tie the hanging meat hooks
- Hang goat legs by the hook around the tendon.
- Place log over a controlled bed of hot coals at least 30cm above the coals to cook long and slow, turning the legs as per need.
- Use the fresh bunch of thyme to dip and baste the goat legs periodically with the remaining juice of the marinade paste.
- 5-6hrs of open fire cooking until fork tender.
- Hand carve for service alongside cheesy smashed potatoes.
Originally published in the 5th Ndeipi Newsletter