As a KOKOFoodie, you sure must have had a few bites of a specific Asun that went to Harvard University and must have been planning to try it out in your kitchen! Worry no more, we are here, let’s get it done.
Many people usually think it is impossible or if not, very difficult to make the spicy roasted goat meat delicacy at home as it is usually grilled over open fire.We are here to explore and challenge the seemingly impossible and so today, we will be looking at How To Make Asun At Home!
Asun is a delectable spicy roasted goat chopped into bite-sized pieces, with big bold aromatic flavors from onions, habanero, garlic and bell peppers. It is smokey, sizzling and spicy, definitely not for the faint-hearted. The roasted meat is common among the Yoruba tribe, Ondo to be more specific but has overtime become a national and intercontinental delicacy. It is usually served either alone or with small chops.
Before we go into the recipe proper, here are things to note:
If you can’t get smoked goat meat, which are usually frozen, you can make do with the raw one with or without the skin.
If you wish to grill the meat in an open fire barbecue, you need to steam it first if it’s a female goat since it tends to be tougher. No need to steam though if you have a male goat meat.
You will need a grill but if you do not have, it is not a problem. Just get you a wire mesh that can take your meats conveniently and they won’t have to keep falling inside the fire.
Goat meat cut in small pieces, green onions, chopped onions, seasoning cubes, water, salt, pepper (habanero, white pepper, green pepper and scotch bonnet), large tomatoes, cooking oil, minced garlic and ginger, smoked paprika, curry and thyme.
How To Make
Boil the washed goat meat with salt, seasoning cubes, curry, thyme and chopped onions in a medium pot until tender. Add a very little water as possible. When done, remove the meat from the pot and proceed to step 2.