Asun is traditional Yoruba delicacy goat meat barbecue and consists of mostly grilled/barbecued spicy assorted goat meat. The good news is that you no longer have to wait to attend parties and events to enjoy this meal.
You can now prepare it in the comfort of your home. A whole goat meat or part could be used depending on your need or occasion.
- Part or whole Goat Meat
- Fresh red chili peppers
- Groundnut oil
- Seasoning (salt, curry etc.)
For a whole goat, cut out the head, the intestine, and the limbs and pierce a thick stick through the anus to the head. Brush kerosene or similar on the goat skin to roast out the hair then set up your barbecue equipment.
Make firewood or light up the barbecue beneath the pierced goat. After 15 mins take a mild knife and scrape off the burns on the skin. Wash thoroughly with soap and sponge to remove the kerosene smell and wash your hands with soap thoroughly.
Place the goat on a chopping board. Dissect the goat meat into pieces, and fillet by removing all the bones, take a hammer or something strong to hit the meat to soften. Place content in a bowl and proceed to step 4.
Season the meat with seasoning cube, red chili peppers, onions, garlic, curry etc. cover the bowl and leave for 10 mins.
Make a local grill bar outside because of the smoke.
Brush the meat with fat or oil, then place on the hot local grill bar to cook for 45 mins, every 20 minutes keep turning the meat from side to side till well-cooked add a little oil to prevent burnt.
To get pepper soup with your Asun. After grilling add all the meat in a thick pan, add the pounded or sliced pepper with enough onions, add small quantity of water and stir.
Tip: Do not add any more seasoning, cover to simmer for 30 mins then serve with very chilled drink.
Tip: Instead of grilling, just season and cook for 45 mins.
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