Asun (Spicy Grilled Goat Meat)

🧂 Ingredients

• 1 kg Goat meat
• 5-7 Scotch bonnet peppers
• 2 large Onions
• 100 ml Vegetable oil
• 2 Seasoning cubes
• to taste Salt
• 1/2 teaspoon Black pepper
• 1 inch piece Ginger
• 2 cloves Garlic

👨‍🍳 Instructions

1. 1

   Boil the goat meat: Place the cubed goat meat in a large pot. Add the roughly chopped onion, seasoning cubes, salt, and black pepper (if using). Cover with water, ensuring the meat is fully submerged. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the goat meat is fork-tender. Skim off any impurities that rise to the surface during the initial boiling. Drain the meat, reserving about 1/4 cup of the cooking liquid.

   ⏱️ 45-60 minutes
2. 2

   Prepare the pepper base: While the meat is boiling, blend the scotch bonnet peppers and the remaining chopped onion until you have a coarse or smooth paste, depending on your preference. You can add a tablespoon of water if needed to help the blending process. If using ginger and garlic, add them to the blender as well.

   ⏱️ 5 minutes
3. 3

   Fry the pepper sauce: Heat the vegetable oil in a large skillet or pot over medium heat. Once shimmering, add the thinly sliced onion and sauté until softened and translucent, about 3-5 minutes. Pour in the blended pepper mixture. Stir well and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the pepper mixture, indicating it's well-fried. This frying process is crucial for developing the flavor and reducing the raw pepper taste.

   ⏱️ 15-20 minutes
4. 4

   Grill or pan-fry the goat meat: Preheat your grill to medium-high heat (around 200°C / 400°F) or heat a clean skillet over medium-high heat. Add the boiled and drained goat meat to the hot grill or skillet. Cook for 10-15 minutes, turning occasionally, until the meat develops charred, smoky edges. You want some nice browning and a slightly crispy texture. If pan-frying, you may add a tablespoon of oil if the pan is too dry.

   ⏱️ 10-15 minutes
5. 5

   Combine and finish: Add the grilled/fried goat meat to the skillet with the fried pepper sauce. Pour in the reserved goat meat cooking liquid. Stir everything together to coat the meat evenly. Cook for another 5-7 minutes, stirring, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt if necessary.

   ⏱️ 5-7 minutes
6. 6

   Serve: Transfer the Asun to a serving platter. Garnish with extra sliced onions if desired. Serve hot as a delicious appetizer or side dish.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For authentic Asun, ensure the goat meat has nicely charred edges from grilling or frying. This adds a crucial smoky flavor.
• ✓The spice level is intentional. Adjust the number of scotch bonnets to your personal heat tolerance, but remember that authentic Asun is known for being very spicy.
• ✓Asun is a quintessential Nigerian party food, often served at 'owambe' (parties) and celebrations.
• ✓Ensure the pepper sauce is thoroughly fried; this step is key to a deep flavor and prevents a raw pepper taste.

🔄 Variations

• Ram Asun: Substitute goat meat with ram meat for a similar rich flavor.
• Beef Asun: While traditional, beef can be used as a substitute. Choose a tougher cut like brisket or flank steak that benefits from boiling and then frying/grilling.
• Add vegetables: Some variations include bell peppers or tomatoes in the pepper sauce for added texture and sweetness.

🥗 Nutrition

Per serving