Asun spicy goat meat
ASUN spicy goat meat
Asun spicy goat meat, is roasted skin-on, goat meat sauteed in onions and pepper—plenty of onions and hot pepper. It is a delicacy from the western part of Nigeria commonly served at parties as finger food (small chop, hors d’oeuvre).
For parties, the goat meat is roasted over an open flame or hot charcoal, like a barbeque grill. This is not always possible for the home cook or for no-frills cooking, the oven can be used and it will still be equally delectable. It is exciting that we don’t have to wait for a party to enjoy Asun spicy goat meat. So this recipe is adapted to the home cook and is just as good as the “original”.
Another good thing about making asun at home, besides having as much as you want is, you can control the amount of pepper used. Those party cooks I believe have armour plated tongues.
The pepper and onions are supposed to be more raw than cooked. Your aim is to warm them through with the meat and not really to fry them, so they remain fresh.
I prefer using boneless goat meat but boney goat meat can also be used. This is a basic recipe.
To make Asun spicy goat meat:
500g boneless goat meat (with the skin) 1 large onion 8 scotch bonnet (or less) 2 seasoning cubes salt 2 tablespoons vegetable oil
Cut goat meat into large pieces, place in a pot, season with salt, seasoning cube, and small chopped onions (do not add any water). Stir, cover and place over medium-low heat.
Cook for 5 minutes and take off the heat. Notice the bean seeds in my pot, that is to help tenderise the meat.
Or, instead of boiling, place the meat in a bowl, add salt and seasoning cube, cover to marinate for 2 hours in the refrigerator. Go straight to roasting, grilling or barbequing.
**If an oven is not available, skip these steps and look further down the page.
Line an oven tray with foil and drizzle with a little oil.
Spread partly cooked meat (or marinated meat) on the tray.
Place in the oven at 200 deg. C for 15-20 minutes until tender.
If you didn’t boil it, you will have to cook for a longer time. Leave to rest for 5 minutes.
Meanwhile, chop onions and scotch bonnet and set aside.
Remove goat meat from the roasting tray and cut into bite size pieces on a chopping board.
Place a dry wok or frying pan on medium high heat add vegetable oil.
When hot, add onions, pepper and goat meat. Stir-fry for 2 to 3 minutes.
The onions and pepper are not really being cooked, you are just warming them through. They are supposed to be more raw than cooked.
Taste for salt. Take off the heat and serve.
If an oven is not available:
After marinating your goat meat as above, sear it in a pan with a little oil till browned.
Place in a pot with a little water and cook until tender.
Cut the goat meat into bite size and fry to crisp up.
Add onions and pepper.
When they have warmed through, taste for salt.
Take off the heat.
- There are some optional ingredients that can also be added e.g green bell pepper, garlic powder, thyme etc. It’s all a matter preference.
- If you are going to barbeque your meat, place it on a greased roasting tray so that the drippings in the roasting pan can be used to warm the onions and pepper. It adds more flavour to your Asun.
- Asun can also be used to fill a wrap, just like your shawarma. Include some vegetables (shredded cabbage, carrot, cucumber etc) and you have a very filling snack or meal. (Will post soon).
Let us know how much you enjoyed Asun spicy goat meat, leave a comment below to encourage others to cook it. Do you have a comment, suggestion or correction? Leave a comment below.
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