Asun (spicy roasted goat meat), Asun means smoked, it is very popular in Nigerian parties and get-together. It is prepared with smoked goat meat and over an open fire. The signature of Asun is the smoke and the hot spicy pepper used in preparing it. You don’t need any major seasoning to prepare it. The habanero I source here is not as red as the ones back in Nigeria, hence the color…lol
Since I don’t have access to open fire (the local ones), I used barbeques grill to smoke it and prepare on the stove top. If you can’t get smoked goat meat, you can use an oven to roast the meat before you start the cooking process. If you can’t handle the heat you can adjust the pepper to your preference.
Asun is made without tomato but I made some with tomatoes for a friend who couldn’t tolerate the level of the spiciness. The picture below, you can add red bell pepper for some color you wish to do so. Valentine is on Wednesday if you don’t want to dine out make this and serve with your favorite drink.
- 4 Cups Smoked Goat Meat; skin on (cut into small pieces)
- 14 pieces Habanero/Rodo (adjust to your preference)
- 1/4 Green bell pepper (optional)
- Onion (chopped or sliced)
- 1 Teaspoon Onion powder
- Dash of Vegetable oil
- Knorr seasoning powder/cube
- Salt to taste
Clean up your goat meat and season with knorr (or your choice of seasoning) and salt. Marinate for at least 30 minutes, smoke the meat over an open fire, or grill, or use your oven. Sorry, I don't have the picture of the smoking process, the weather wasn't friendly at all...lol so I just left it on the grill and check it the meat once when I wanted to flip it.
When the meat is smoked enough (almost cooked) remove and let it cool down. Cut into small bites and set aside.
Clean up the habanero/rodo and coarsely chopped them up. You can use a chopper, food processor, mortar, and pestle, or a blender. If you're using a blender make sure you blend with as little water as possible or you drain the water afterward.
Place a skillet (preferable) over high heat, allow the skillet to get hot.
Add the smoked meat, add about a quarter cup of water. Cover and let the water dries up. The meat should be tender when the water is dried.
Add the sliced green pepper and the onions and combine.
Add the pepper and seasoning and salt to the meat. Cook for about 5 minutes, because you want to preserve the freshness of the pepper.
Combine the mixture to prevent burning, cover and cook for additional 2 minutes. Check for the seasoning, adjust if necessary.