Togolese Orange Roast

Ingredients

In this Togolese adaptation of the Italian Arrosto all'arancia, we incorporate Togolese spices and flavors to create a unique fusion dish. The original Italian recipe typically uses pork or veal, while we opt for beef or lamb, which are more commonly consumed in Togolese cuisine. Additionally, we infuse the marinade with Togolese spices to add a distinct flavor profile that reflects the culinary traditions of Togo. We alse have the original recipe for Arrosto all'arancia, so you can check it out.

• 2 pounds (900g) beef or lamb roast 2 pounds (900g) beef or lamb roast
• 1 cup (240ml) freshly squeezed orange juice 1 cup (240ml) freshly squeezed orange juice
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the orange juice, minced garlic, grated ginger, ground coriander, ground cumin, paprika, black pepper, and salt.
2. 2.
   Place the beef or lamb roast in a large ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. 3.
   Preheat the oven to 325°F (160°C).
4. 4.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Remove the roast from the marinade, allowing any excess marinade to drip off, and sear it on all sides until browned.
5. 5.
   Transfer the skillet to the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness.
6. 6.
   Remove the roast from the oven and let it rest for 10 minutes before slicing.
7. 7.
   Serve the Togolese Orange Roast slices with the pan juices as a delicious main course.

Treat your ingredients with care...

• Orange juice — Use freshly squeezed orange juice for the best flavor. Avoid using bottled or processed orange juice.
• Togolese spices — If you can't find specific Togolese spices, you can substitute with a combination of ground cloves, nutmeg, and chili powder to achieve a similar flavor profile.

Tips & Tricks

• For an extra burst of flavor, add some orange zest to the marinade.
• If you prefer a spicier roast, you can increase the amount of black pepper or add a pinch of cayenne pepper to the marinade.
• Baste the roast with the pan juices every 30 minutes while it's cooking to keep it moist and flavorful.
• Serve the Togolese Orange Roast with a side of roasted vegetables or steamed rice to complete the meal.
• Leftovers can be used to make delicious sandwiches or added to salads for a flavorful twist.

Serving advice

Slice the Togolese Orange Roast into thin slices and arrange them on a platter. Drizzle some of the pan juices over the slices for added flavor. Garnish with fresh herbs, such as cilantro or parsley, for a vibrant touch.

Presentation advice

To enhance the presentation, serve the Togolese Orange Roast on a bed of colorful sautéed vegetables or alongside a vibrant salad. The bright orange hues of the roast will beautifully contrast with the fresh greens, creating an appetizing visual appeal.