Asun (Goat in Pepper Sauce)
Photo: Edriiic, CC BY-SA 4.0
Asun is a Yoruba dish of grilled goat in a fiery pepper sauce, and it is a fixture at Nigerian parties. The goat is massaged with salt and stock cube and left for two hours, which seasons it well beyond the surface. Grilling gives it a smoky edge before it is finished in a chunky habanero and onion paste. Fresh bell pepper added at the end keeps some crunch against the tender meat.
Instructions
Put the washed and cut goat meat in a clean bowl. Add salt and crumbled stock cube, then massage them into the meat with your hands. Leave it to marinate for at least 2 hours so the seasoning reaches the inside of the pieces.
Set the marinated meat on an electric barbecue grill or an oven grill and rub a little vegetable oil over it. Cover the grill and cook for about 20 minutes. In an oven grill, cook it for about 40 minutes at 180˚C instead.
While the meat grills, blend the habanero pepper and the 2 medium onions in a food processor. Stop while the paste is still chunky rather than smooth.
Place a pan over medium heat and add the grilled meat with about ¾ cup water to keep it moist. Let it cook for 5 to 10 minutes.
Stir in the blended pepper and onion mixture and cook for another 5 to 7 minutes. Add the chopped bell pepper and the chopped onion, mix well, and add salt to taste.
Add a tablespoon of vegetable oil and stir thoroughly so the meat is coated. Let it simmer for about 2 minutes, then serve.
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