• Region: Western Nigeria
• Category: Appetizers
• 1 Pound Goat Meat (With the skin)
• 7 Scotch Bonnet Pepper “Ata Rodo”
• 3 Green bell pepper (Traditionally not added but these days it is)
• 2 seasoning cubes
• 1/2 cup vegetable oil
• 2 medium sized Onion
• 5 cloves Garlic
• Salt to taste
Step 1: Pound or Blend about 4 scotch bonnet pepper and 1 onion together into a smooth paste. Chop the remaining scotch bonnet and onion and green pepper together, then set aside. Typically when the pepper is pounded, you’d still see the seeds.
Place the washed goat Goat meat in a bowl. Add salt to taste, garlic, scotch bonnet pepper and onion blend with crushed seasoning cube. Mix to combine then place in the fridge. Leave to stand overnight. Place the marinated goat meat on a pre-heated grilling rack. Brush some vegetable oil over it and leave to grill while turning it constantly. If you don’t have a grill, you can also use an oven. Pre-heat the oven, Grease a pan with vegetable oil and place the goat meat from the night before in the pan and place in oven for 45-50 minutes.
Wash the goat meat and place in a pot. Add salt to taste, garlic, scotch bonnet pepper and onion blend with crushed seasoning cube. Add a little water then leave to cook for about 25 minutes making sure all the stock is absorbed. Transfer the cooked meat to a grill, brush some oil over it and leave to grill further on both sides while turning it constantly. This is to ensure it’s well cooked and dries up.
Step 3: Check to see if goat meat is soft then take it out and chop into smaller bite sizes with a knife.
Step 4: Pour the remaining oil in a frying pan. Add the chopped scotch bonnet, onion and green pepper that was set aside, leave to fry for about 1 minute. Add the chopped spiced goat meat into the pan. you can sprinkle extra seasoning and salt to taste if necessary. Toss everything together and stir-fry till it drys up.
Your Asun is ready. Turn off the burner and serve alone as an appetizer or as a side with rice, boiled/roasted plantain or yam.
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