Asun Recipe ( grilled peppered goat meat) | Nigerian Small Chop

  Asun is simply, grilled/roasted peppered goat meat. It is classified as a ''Nigerian Small chop'' and served at parties as an appetizer, alongside other finger foods.
  Just as the name implies, Asun is ''spicy'',as in  ''pepperish'' and deliciously irresistible (even before the first bite). 
  If you are not in for anything spicy, you can also modify the  recipe to suit your palate.

 So here are three (3) popular Asun recipes, written for your convenience.

 If you don't have a grill, the third Asun recipe will be a better option ☺.

Ingredients
*1kg Goat meat with the skin on (It's better to make use of different body parts of the goat, if you can get it at the market)
*3 Scotch bonnet Pepper/atarodo (this , you can adjust to your taste)
*2 Medium sized Onion

*2 Bouillon cubes/stock cube
*Salt to taste
*A Little water

*A little vegetable oil

Preparation 
Before you start with the Asun meat: 
** Grind or Blend the peppers ,Coarsely(don't blend it to paste) and Set aside
** Chop the onions into rounds and set aside
** Preheat the grill until hot.
TIP: If you are using a charcoal grill, allow all the coals, to turn red, and stop bringing out flames. Then the grill is ready.
 If using an oven grill, preheat for about 10 minutes on temperature 180ºC /350ºF.

Now let's start cooking...

* Wash the meat and take out the bones (if any). Pat dry with a paper towel.
TIP: I like to use uncut meat at this stage, because it is easier to roll over on the grill and saves time.
   Place the meat into a bowl, and marinade with one crushed stock cube, a little oil and salt to taste(you can add more spices to your marinade,the oil is only added to help the spices stick to the meat).
   You can also cover the meat and leave in a cool place to soak in the marinade for 1 hour, but that is optional.

*  Place the meat on the hot grill and grill one side after the other, until the meat is properly cooked on both sides.(but not dried out)

* Next, take out the meat from the grill and cut into bite sizes( that's if you are using uncut goat meat)

* Place a pan on heat, add 2 tablespoonful vegetable oil; add the peppers and onions and then pour in the meat pieces. Stir fry for a 5 minutes . Then ,Add a little water to help form a thick paste for the mixture and finally, add the second stock cube and salt to taste. Stirring constantly for 5 more minutes.

And the Asun is ready. Serve and enjoy.

For the second Asun recipe
You'll need:
*1kg Goat meat with skin (cut into bit sizes )
*3 Scotch bonnet Pepper/atarodo (diced)
*2 Medium sized Onion (cut into rounds)

*2 Bouillon cubes/stock cube
* 1 Tablespoonful thyme
* 1 tablespoonful curry
* Salt to taste
*A little vegetable oil

 Preparation:
 * Wash and season the meat with curry , thyme,  stock cube, one onions(cut into big sizes) and salt to taste. Add a little water and Cook until the meat is tender. 
 Reserve the meat stock for later use.

*  Heat up your grill to temperature 180ºC /350ºF. Place the cooked meat pieces, on the grill,brush  some oil on the meat (to give it shine) and grill  until the  brown on both sides. 
  You'll have to turn over the meat from time to time , and avoid over-drying it.

* In a pot or sauce pan, heat up about 3 tablespoonful of oil, add the chopped peppers and onions; stir-fry a bit and add the grilled meat.
  Add a little of the meat stock and mix well until evenly distributed. The whole stir-frying process should take less than 5 minutes.
  And your Asun is ready.

180°C or 350°F
180°C or 350°and place the cooked goat meat on the rack. Grill the meat until brown. Turn over  the other side of the meat, to make sure they brown



 For the Third Asun Recipe
You'll need:
*1kg Goat meat with skin (cut into bit sizes )

*3 Scotch bonnet Pepper/atarodo (diced)
*3 Medium sized Onion (cut into rounds)

*2 Bouillon cubes/stock cube
* 1 Tablespoonful thyme
* 1 tablespoonful curry
* Salt to taste
*A little vegetable oil

Preparation

* Wash and cut the meat into bit sizes. Place in a pot, add one chopped onions, thyme, curry , one stock cube and salt to taste. Cook until meat is tender(but not too soft).
  Keep the meat stock, for later use.

* In a sauce pan, heat up about 3 tablespoonful of oil, add the cooked meat and stir fry for about 3 minutes to brown the meat a bit.
  Then, add the diced peppers and onions. Stir-fry and add a little of the meat stock until you get your desired consistency, you can also add a stock cube (if needed). Stir fry for 5 minutes and your delicious Asun is ready.

Serve and enjoy.


I like all 3 recipes and use them interchangeably. So feel free to do the same. You'll love it ☺.

17 comments:

  1. Thank you. God bless. Very easy to understand would definaitely get in touch with you when I try the recipes.thanks aagain

    ReplyDelete
    Replies
    1. Thanks Mabel, glad to be of help dear :)

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  2. Anonymous6:55:00 PM

    Thanks for this God bless

    ReplyDelete
  3. Anonymous12:36:00 PM

    Hmmm Yummy

    ReplyDelete
  4. Anonymous7:34:00 PM

    Whao! I love this, I will try it. God bless u.

    ReplyDelete
  5. Anonymous12:46:00 PM

    Hello, u are doing a great job.

    Please i need a recipe on how to make curry sauce.

    Please help.

    Thank you very much.

    ReplyDelete
    Replies
    1. Thanks dear, Curry sauce coming up :)

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    2. Here's my curry sauce recipe http://www.nigerianfoodtv.com/2014/04/coconut-curry-sauce-gravy-with-chicken.html

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  6. Running off to buy my goatmeat .let u know how it turns out tom

    ReplyDelete
    Replies
    1. Ok dear, send me some pics too :)

      Delete
  7. Oluwa Tosin6:23:00 AM

    Pls, tell us how we could prepare the oven one. Thanks.

    ReplyDelete
    Replies
    1. If using an oven grill, preheat for about 10 minutes on temperature 180ºC /350ºF, then follow the recipe as it is.

      Delete
  8. Thanks again for this wonderful knowledge sharing session. can the meats be wrapped in foil before roasting on coal pot?

    ReplyDelete
    Replies
    1. Yes you can dear, but the smoky taste from the grill add to the taste of the meat, just like in suya.

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