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.
🎥 video by:
Henry “Hank” Rugg volunteered for Gorilla Highlands Experts in 2016, still a teenager. He fell in love with East Africa and is planning to return by 2027. Now a professional actor with appearances in numerous productions (such as Caryl Churchill, Shakespeare & Edward Albee), Hank simply has to be in Hollywood, California. [bio updated: 2026-04]
ML Rwebandira — formerly known as Miha Logar — is an adventure and cultural tourism expert, writer and multimedia producer who co-founded Gorilla Highlands Experts. His most recent publication is the Pocket Treasure. A national of both Uganda and Slovenia, ML resides with his son Lan in Musanze, Rwanda. Click for his personality-infused quarterly newsletters. [bio updated: 2026-05]
🎤 voice by:
Jane Mulungi was first a director’s assistant in Uganda and then the founding director of Gorilla Highlands Ltd in Rwanda. In 2021 she started the next chapter of her life, in the United States of America. Click for Jane’s background story. [bio updated: 2026-03]
Comments
2 responses to “How to Prepare a Four-Course Gorilla Highlands Delicacy”
OMG! It is so sad we lost Paul. He made some of the most delicious meals at lake Bunyonyi. 🙁
Anyway, now that i am reminded of this easy and healthy meal, time to make & eat.
May be also thinking of making a garden- uhh 😀
YUM!