The Ultimate Guide to Making Asun: Spicy Nigerian Goat Meat
Asun is a traditional Nigerian dish featuring spicy, smoky, and tender goat meat. With its origins in Yoruba culture, this flavorful dish is perfect for festive gatherings or outdoor barbecues. Packed with health benefits, it combines the lean protein of goat meat with aromatic spices for a delicious culinary experience.
Equipment
- Large pot
- Oven tray
- Grilling oven
- Frying pan
Ingredients
- 2 lbs goat meat cut into bite-sized pieces
- 2 Maggi cubes or any bouillon cube
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 1 teaspoon mixed herbs
- 1 large onion diced
- 1 green bell pepper sliced
- 2-3 scotch bonnet peppers sliced (adjust for spice tolerance)
- 2 tablespoons vegetable oil
Instructions
- Marinate the Goat Meat:In a large bowl, combine the goat meat with the crushed Maggi cubes, garlic powder, salt, and mixed herbs.Add half of the diced onions, sliced green bell pepper, and scotch bonnet peppers. Mix well to coat the meat evenly with spices.Cover and refrigerate for at least 45 minutes to let the flavors meld.
- Cook the Meat:Place the marinated goat meat in a large pot over medium heat. Do not add water; allow the meat to cook in its own juices.Cover and cook for 15-20 minutes. Then, uncover and increase the heat slightly for the last 5 minutes to reduce excess liquid.
- Grill the Goat Meat:Preheat the oven to 200°C (400°F). Transfer the cooked goat meat to an oven tray.Grill for 15-20 minutes or until the meat edges start to brown and become slightly crispy.
- Final Seasoning:Heat vegetable oil in a pan over medium heat. Add the remaining diced onions and sauté until translucent.Once the meat is done grilling, toss it in the pan with the sautéed onions. Adjust seasoning if needed.
- Serve and Enjoy:Serve the Asun hot, garnished with extra slices of green bell pepper and onion, if desired.Best enjoyed with cold beverages and the company of friends and family.