How to make Asun – Spicy barbecued goat delicacy
I was not a real fan of goat meat but peppery Asun was the game changer for me. Although I am Yoruba, I didn’t give much attention to the delicacy until recently and I became hooked on it as soon as I tasted it.
Ingredients for Asun
- 1.2kg goat meat (cut with the skin)
- 2 habanero peppers/ Ata rodo (or to your taste)
- 1 medium onion
- 3 big stock cubes
- 1 teaspoon thyme
- 1 cooking spoon vegetable oil
- Black pepper (optional)
- 1 medium onion
- 1 small green bell pepper
- 1 small red bell pepper
- Cut the goat meat into sizable chunks making sure the chunks have skin attached else it won’t be the real deal Asun.
- Wash and put the chunks in a bowl adding thyme and black pepper; crush and add the stock cubes. Feel free to add other spices and ingredients that you prefer to marinate the meat.
- Mix the spices and the goat meat by gently rubbing with your hands and cover the bowl with a thin film.
- Put in the fridge and leave to marinate for about 1 hour.
- Pound the habanero (scotch bonnet) peppers, cut 1 onion into 4 big chunks and set aside.
- Put the meat in a pot and pour water to just half of the level of the goat meat, add the big chunks of onion and start cooking at medium heat. You do not want a lot of water because you want the water to dry up by the time the goat meat is well done. (Use a pressure cooker if you have one because goat meat is quite tough and you will save lots of gas and electricity).
- When the goat meat is well done, remove the big chunks of onions and add salt to taste.
- Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed as you don’t want to lose any flavour by pouring away the goat meat stock.
- Lay the goat meat flat on your oven rack.
- Grill/Broil in the oven at 180°C or 350°F till the meat is brown all over. You will need to turn them from time to time. The meat should not be dry. This takes a maximum of 15 minutes.
- While you grill the meat, wash, cut and thread the green bell pepper, red bell pepper and the remaining onion on toothpicks.
- When the meat is done, heat the vegetable oil in a dry clean pot.
- Add the pepper and the thick stock from cooking the meat (if any) and fry for a bit.
- Add the grilled goat meat and stir well till the pepper is evenly distributed on the goat meat. The vegetable oil gives the Asun a nice glow.
- Serve with the threaded vegetables.
See? Its easy and you can try it too!