West-African Styled Medley Roast

This lightly seasoned medley roast - with potatoes, bell peppers, brussels sprouts, pecans, butter beans, green beans and a touch of scotch bonnet - is a feast for the eyes, as well as the stomach. This simple recipe is a crowed pleaser that can be made ahead for the holiday feast or enjoyed as part of a weeknight meal. It can be perfectly paired with smoked salmon or enjoyed with this baked chicken leg recipe.

This recipe calls for canned butter beans and canned green beans, but feel free to use a fresher variety if preferred. I went for the canned versions, only because they were the only options available at my local Co-Op store, that I don’t live far from!

The scotch bonnet and the peppercorns used in this recipe do give the touch of West-Africa that this roast deserves. Scotch bonnet is used in a lot of traditional West-African stews as it gives food the right spice kick - depending on how you well you can handle spice. This recipe only calls for the scotch bonnet to be placed in the middle of the roast, so that those who want a spice kick to their portion of this medley roast can say no more!

Oh! and the Maggi stock cubes of course. There will be no West-African household who hasn’t heard of Maggi before, because we use it a lot in our style of cooking - and it can almost replace salt. You might start to notice that most of my recipes do not call for salt, but call for Maggi cubes. These cubes only contain around 1g of salt per cube, so it gives your blood pressure some justice, and your taste buds of course - without the need for that excessive salt, which, in my opinion, does not give a dish the pop of real flavour it needs.

Please do tag your recreations of this recipe with @ameenacooks and