Sometimes I dream about Asun. What is it? A Yoruba delicacy, where smoked goat meat is perfectly sauteed in onions and peppers. Since I can’t always transport myself to Nigeria, I use this recipe to fill my “Asun” craving.
- 2 pounds of goat meat (preferably the part closest to the skin and make sure it’s bite size)
- 3 assorted bell peppers
- 1 purple onion, chopped
- 2 habanero peppers
- 3 cloves garlic, chopped
- Seasonings: Red pepper flakes, Mrs Dash (any other brand made of dehydrated vegetables), cayenne pepper, garlic salt, paprika, and ground ginger.
- 1/4 cup of red vinegar (optional, I like it because it adds a tangy effect)
- Vegetable oil
- In a flat pan, add 1 cup of water and goat meat. Steam on medium heat for 10 minutes.
- Take goat meat out of pan and place in a grilling pan. Broil on high for 15 to 20 minutes (until cooked, but not tender). Broiling is key here, because it creates the grilling effect that you need for the meat to taste “smoky”. Remember to place your pan on the top rack, because the fire for broiling is usually at the top.
- In a separate pan, heat oil and add bell peppers, onion, garlic, and habanero peppers. Stir on medium heat for 5 minutes.
- Add red vinegar, seasonings, and broiled goat meat. Heat on medium heat, stirring occasionally, for 10 minutes.
Serve with accompaniments of your choice.