Tribune Online
Spicy Asun for your weekend delight
Grilled goat meat popularly called Asun, a Yoruba delicacy is the toast of many Nigerians today. There is hardly a social event you will attend in many parts of the country that this delicacy is not part of the menu.
It is also one of the delicacies served at drinking joints, clubs and other recreation centers, where people use assorted drinks or palm wine to gulp down the spicy goat meat.
Mr Ayotunde Akinfolayemi of Standard Asun, Ibadan, Oyo State, in an interview with Food and Drinks says you don’t have to wait until you have a party before you can make Asun. Rather, it is a delicacy that people should prepare at home and enjoy with their families at weekends or during public holidays. AY, as he is fondly called takes Xquisite through the process of preparing Asun.
Ingredients for Asun
- Goat meat (cut with the skin)
- Scotch bonnet pepper (ata rodo)
- Onions
- Seasoning
- Thyme
- Salt
- Serving Plates
- Toothpick
- Scent leaf (also known as efinrin, diadoya,nchuanwu}
- Kerosene
- Charcoal
Preparation
Get goat meat and smoke it. Wash the smoked skin clean, cut it and remove the intestines. Blend rodo and onions and pour in a bowl.
Remove the bone, then cut meat into pieces. Soak the meat in salt water for some time.
Put your charcoal in a coal pot and kindle the fire.
When the coal pot is hot, grill the goat on it and turn it from time to time until it is done. Remove the grilled goat meat and pour it inside a bowl, add seasoning to it and mix with your hand.
Put the pot on the coal pot, add the blended pepper and allow to simmer for some time. Stir very well till the pepper is evenly distributed on the goat meat.
Remove the pot, add the remaining scotch bonnet and scent leaf. Serve in plates, garnish with cucumber and cabbage. Put tooth picks in each and it is ready to be served. Bon appétit!
Spicy Asun for your weekend delight
Tribune Online
Source: Tribune
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