Spicy Barbecued Goat Meat (Asun)


“Asun” is a popular dish from the Yoruba culture in Nigeria. It’s made with goat meat that’s diced into small pieces, then cooked with onions, peppers, and spices. It’s typically served with a side of fried plantains, and sometimes tomatoes and peppers are added to the dish as well. Asun is often eaten as a snack or appetizer, but it can also be a full meal. At every owa mbe, you may find asun, a delicacy from the Yoruba culture, in the Small Chops section.

Ingredients of Asun:

  • 1.2kg (2.6 lbs) Goat flesh that has been skinned
  • 2 habaneros (or as many as you like)
  • 1 small onion
  • 3 large stock cubes
  • 1 tsp. of thyme (To taste) salt
  • 1 tablespoon of vegetable oil
  • Peppercorns are optional.

To decorate

  • 1 small onion
  • 1 little green pepper
  • 1 little red pepper

Before you make Asun:

  1. Chop the goat meat into substantial pieces. Make sure the goat skin is used to chop the portions. When the skin is absent, it won’t be the real deal Asun.
  2. Wash the goat meat chunks and place them in a basin.
  3. Add the stock cubes after crushing the thyme and black pepper. You are welcome to include other seasonings and ingredients when marinating meat.
  4. Gently massage the goat flesh and spices together with your hands.
  5. Place a thin film over the bowl. Place in the refrigerator and marinate for approximately one hour.
  6. In my opinion, marinating beef and other types of meat is entirely optional, so you may skip it and cook the goat meat right away.
  7. Smash the habanero (scotch bonnet) peppers with a mallet or blender and leave aside.
  8. Divide 1 onion into 4 substantial bits.

Making the Asun

STEP 1: Put the meat in a pot after around an hour or however many hours you decided to marinade the goat meat. Goat meat is fairly tough, so if you have a pressure cooker, use it. You’ll save a ton of gas and electricity.

STEP 2: Add the large chunks of onion and begin cooking at medium heat with just enough water to cover the goat flesh by half. Because you want the water to be dry by the time the goat meat is fully cooked, you don’t want to use a lot of it.

STEP 3: When the goat flesh is well cooked, take off the large onion chunks and season with salt to taste.

STEP 4: Raise the heat to a high setting and stir continuously until all of the liquid in the saucepan has been absorbed. Pouring the goat meat stock away will result in flavor loss.

STEP 5: Spread out the goat meat on the oven rack.

STEP 6: Grill or broil the meat in the oven at 180°C or 350°F until it is evenly browned. They will occasionally need to be turned. Meat shouldn’t be too dry. With my oven, this takes a maximum of 15 minutes.

STEP 7: While the meat is grilling, wash, chop, and thread the remaining onion, red bell pepper, and green bell pepper onto toothpicks.

STEP 8: Once the meat has been properly grilled or broiled, preheat the vegetable oil in a sterile, dry pot.

STEP 9: Stir in the pepper and any thick broth left over from cooking the meat.

STEP 10: Include the cooked goat flesh.

STEP 11: Stir thoroughly until the pepper is spread throughout the goat meat. This is made possible and the Asun is given a pleasant glow by the vegetable oil.

STEP 12: The end! Serve alongside the woven vegetables.

Serve with fried plantains or jollof rice whether hosting guests or cooking for your family.

Put them on a flat platter and serve them to your guests along with other little chops and snacks if you are having a party.

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