Ghanaian roasts produce a lovely jus and gravy that is awesome paired with a dark leafy green mixed salad with scallions and bell peppers and sesame and basmati rice, millet, couscous or mashed tropical yam.
1 tsp of seasoned salt of your choice
1 tsp of ground cardamom
Heat the oven to 300 degrees.
(You’ll need a large oven-friendly (no plastic) Dutch oven.
1 cup of thinly sliced red onion
1 cup of orange, red and yellow bell peppers.
Sea salt and black pepper
Gently remove the roast. Let it rest in one piece for ten minutes.
Separate the vegetables using a mesh strainer…do not throw them out. Remove the thyme sprigs and bay leaves. Strain the liquid and separate the fat from the juices. Place the juices and the vegetables in a blender for two minutes. Place in a medium saucepan, bring to a simmer and reduce for about ten minutes or a medium heat stirring frequently. Adjust seasoning with salt and black pepper and add a tablespoon of Worcestershire sauce to finish.