Asun is one of my fav Lagos street foods. It is goat meat cooked over open fire, very spicy, smoky and ultra delice.
This Asun was not spicy as i am not a huge fan of watery eyes and nostrils during intimate moments with my food.
The key to great home made Asun is to season the meat generously, patiently boil the goat meat till it is really soft, and most of the broth is dried up.
Feel free to increase the spice level if you like. 🙂
Since this was not cooked over open fire, smoked salt was used to infuse some ‘smoky’ flavor. You may also use few drops of liquid smoke.
It tasted amazing.
Spicy Goat Meat (Asun)
Author: ChiO
Ingredients
- To Boil the meat:
- 2 lbs skin-on Goat Meat (chopped into bite sizes)
- 1 large onion ( blended)
- 3 tbsp crushed ginger
- 1 tsp crushed garlic
- 1 tsp salt
- 1 stock cube
- 4 bay leaves
- 1 scotch bonnet pepper
- 3 cups of water
- To Make the Sauce:
- 1 large red bell pepper (chopped)
- 2 large green bell pepper (chopped)
- 1 medium sized onion ( chopped)
- 2 tbsp canola oil
- 3 tbsp red stew
- 1 tsp curry
- 2 tsp smoked salt
- 1 tsp thyme
- A dash of coriander
- 2 tsp ginger
Instructions
- Add all ingredients for the meat into a pot.
- Cook meat for about 1 hr, or until meat is soft and water is dried up. (add more water if needed).
- When meat is cooked, set aside.
- In a separate non-stick pot, add all the other ingredients and cook for about 7 minutes while stirring.
- Now add the meat, stir well to combine.
- Cook Asun for about 10 minutes while stirring to allow the flavors marry.
- Turn of heat and leave to cool.
Oya Come Chop! 🙂