Spicy Asun (Spicy Grilled Goat meat). Finally, it is here, the witu something special for y'all to kick off the grilling season- How To. #asun #grilledgoatmeat #Kirifoods Asun is a Nigerian delicacy, spicy and delcious grilled Goat meat. It's extremely spicy as it's made with just fresh. Asun is a Yoruba delicacy and a popular Nigerian Small Chop made with grilled and later peppered goat meat.

I usually prepare this the way I prepare my Nigerian. Asun is very spicy smoked goat meat or peppered goat meat that is traditionally prepared over open fire (grill) then sautéed in hot pepper and spices. This delicacy can be served as appetiser, main meal or snack. You can have Spicy Asun (Spicy Grilled Goat meat) using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spicy Asun (Spicy Grilled Goat meat)

Prepare 2 of kilo of Goat meat (with the skin).
Prepare 5 of habanero peppers.
Prepare 8 of Fresh yellow pepper.
Prepare of I big onion, and I medium size for garnishinging.
Prepare 3 tablespoon of Black pepper.
You need 4 of Boullion cubes.
Prepare 8 cloves of Garlic chopped.
It's 1 handful of Dried Shallot.
Prepare 1 teaspoon of thyme.
You need of Salt.
Prepare 1 tablespoons of Ginger (grated or dried).
You need of I big bell pepper(for garnish ing).
You need of I big Red or yellow bellow pepper (for garnishing).

It is popularly sold in Nigerian bars and joints. Asun (Spicy Roast Goat) - delectable spicy roasted goat chopped into bite-sized pieces, with big bold aromatic flavors from onions, habanero, garlic The authentic Asun (Spicy Roast Goat ) recipe calls for a whole smoked goat in an open pit with skin on, slow roasted to perfection and cut into smaller. Asun is simply smoked/grilled/roasted peppered goat meat. It is classified as a "Nigerian Small chop" and served at parties as an appetizer, alongside other finger foods.

Spicy Asun (Spicy Grilled Goat meat) instructions

Firstly,. I like to Grilled the Goat meat without salt, with the skin till it's almost tender (Grilled on both side) grilling without Salt or any spice makes the Grilled flavour last longer on the meat and gives it that Smokey taste and smell..
Allow to cool down, then cut it into small cubes sizes or your preferred sizes....
Put all the meat into an open pan or pot and season with shallot, garlic, black pepper, thyme, grinded habanero and yellow pepper, ginger, crumbled some cubes over it and sliced the big onion into big Chucks on place on the meat....
Mix all these properly with your hands, leave to rest for 30mins on the Counter.
After, that place pot on fire, add water to about half way and cook till the Meats till tender and literally melts in your mouth. Ensure the broth is thick....
To garnish, Add the sliced medium chopped onions,.1 tsp of thyme, sliced bell red green or yellow peppers, black pepper and then stir very well (whilst the pot is still on low heat) till the meat has that oily and glow looks... I never add oil to my Asun, cause Goat meat usually have high fats, so this is released when grilling, but the skin still retains some fats, so you don't really need that extra oil.
Removed from heat, Serve in small bowl with a tooth pick and enjoy with your favourite drink....
I always make my Asun very pepper tolerate to my crew...but black pepper just gives it that exquisite taste...😂.

Okay, if you are not in for anything spicy, you can also modify the recipe to suit your palate, so no more excuses not to eat asun. My Asun count sheet, must be looooooooooooong. When Asun is made at parties, usually a whole goat is brought to be the venue and smoked. This is what I remember about Asun. The goat is smoked raw over a giant charcoal lit barbecue, then it is cut into smaller sizes, placed on a heated.