Asun is prepared with smoked goat meat. This spicy meat is a must have in owambe (parties); it is usually prepared for special guests. For owambe, a whole goat is smoked to prepare this scrumptious, spicy meat. However, if you’re not having a party at home and you just want to make asun for your enjoyment, a small portion of smoked goat meat should suffice.
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Asun has a distinct smokey aroma and flavor which must be preserved from the start of cooking to finish. The only way to do this is to go easy on spices; it is considered a cardinal sin if the smokey flavor of this spicy meat is dominated by spices. This treat is a winner any day. If you don’t know how to make it, then today’s recipe is for you. So, don’t wait for owambe to enjoy asun. Make it at home this weekend.
Ingredients for Asun
Goat meat
Scotch bonnet pepper (ata rodo)
Onions
Seasoning cubes
Salt
How to Prepare
Rinse the goat meat and put it in a clean bowl. Season the meat with diced onions, seasoning cubes, and salt. Place the bowl of meat in the fridge to marinate for about thirty minutes.
Transfer the marinated meat to a pot. Steam the meat for five minutes on medium heat. Steaming activates the cooking process and helps reintroduce moisture to the meat. Please do not add water to the meat while steaming.
When you’re done steaming, transfer the meat to an oven tray and grill till the meat is cooked. Chop the goat meat into bite size pieces. Set this aside for later use.
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Peel and rinse the onions and the peppers, and blend roughly. Set a clean skillet on medium heat. Once it’s hot, add a little vegetable oil to it and allow it to sizzle.
Add the roughly blended pepper and onions and sauté. Then add the chopped meat. Stir the contents of the skillet quickly to ensure the peppers remains fresh and spicy.
Once the contents of the skillet are well incorporated, your asun is ready. Turn off the heat. Serve hot with any chilled drink of choice.
Sources:
Dooney’s Kitchen
Sisi Jemimah
Featured image source: The Guardian NG
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