Preheat the oven to 200°. Grind garlic and spices, add the oil and mix it. Rub the chicken legs, then put them into the oven. While the chicken is baking, prepare the sidedishes.
Chop onions and garilc, heat the oil in a small pot on low temperature. Add onions and garlic into the pot, and let simmer for about 10 minutes until they turn into a glassy, golden color.Then add the rum, and inflame it carefully. It‘s a good trick to use a raw spagetthi as a match to inflame the rum.While the alcohol is burning, stir the ingredients so they get flamed on all sides.
As soon as the flame extinguishes, add the vinegar, then after a minute the tomato sauce, limejuice and all the spices. Mix well, then let the sauce simmer for about 30 minutes on low temperature. Stir it once in a while. After 30 minutes, when the sauce turned thick and tasty, add sugar and the salt, we suggest to use about two thirds of it first, and try. If you want it sweeter/saltier, add more.
Peel and slice mangos. Chop spring onions and coriander. Mix the chopped peel of the lime with the oil, limejuice, chilipowder, salt and pepper. Pour over the mango, add coriander and spring onions.
Slice bananas. Heat oil in a large pan to high temperature. Fry banana slices for about two minutes until they turn golden brown. Take out of the pan and season with salt. Now, the chicken should be ready.