Asun is a popular feature at most Nigerian parties. It is simply spicy, smoked goat meat. Usually, it is made over an open grill/fire but you can also make it at home, in your oven and still get the great taste. Asun recipe is so easy, you’d wonder why you didn’t make it sooner.
- 5kg Goat Meat
- 5 Scotch Bonnets (Ata Rodo) – You can use more or less, depending on how spicy you want it
- 2 Green Bell Peppers
- 2 Tablespoons Ground Cayenne Pepper (optional)
- 2 Medium sized Onions
- 2 Seasoning cubes
- 1/2 Cooking spoon Nosak Famili Vegetable Oil
- 2 cloves of Garlic (optional)
- 2 Tablespoons Ground Crayfish (optional)
- Salt to taste
- Cut the meat into large chunks, leaving the skin. Wash thoroughly.
- Season properly using seasoning cubes, ground pepper, ground crayfish, diced onions, salt, and grated ginger. Mix in the spices using your hands until well incorporated.
- Cover with a plastic wrap and leave to marinate in the refrigerator for about 1 hour.
- While you wait, blend the scotch bonnets into a rough paste, dice the bell peppers and onions and set aside.
- Add very little water to the marinated meat and cook until slightly tender.
- Grill the boiled meat in the oven at about 1500C or 3200F till the meat is browned on all sides. When done, dice into smaller pieces
- Heat up the vegetable oil in a pot. Throw in the diced veggies (onions and bell peppers) along with the ground scotch bonnets.
- Then stir in the grilled goat meat pieces. Cover and allow cook over low heat for 3 minutes.
- Serve hot.