So I have been leading a Facebook group of women for the past one year, teaching them how to cook African food in a healthier way. It is really amazing to see how African food is loved and enjoyed by people of different nationalities.
Today, we travel to Nigeria and we will be cooking my healthier Asun (barbecued goat meat) variation. In this recipe, I cut off ALL visible fat and use 2 tablepoons of Olive oil to fry the goat.
But first, the goat meat was smoked on a charcoal grill to give it that smokey flavor from which this dish has it’s name – Asun – meaning smoked. Because I couldn’t find smoked goat meat in my area, I smoked the goat meat myself and removed the bones.
The taste is so unique that all you need to make this tasty and extremely flavorful dish is onion, scotch bonnet (Habanero pepper) and green pepper.
SUPA Tip: To add more color and vegetables to this dish, I added red and yellow bell pepper. This increases the volume of the dish and adds more minerals and vitamins. This dish can be enjoyed on its own if you are cycling carbs or with some ripe plantain shells as pictured. How t make this baked plantain shells in another post.
So let’s get cooking:
- 800g boneless goat meat, smoked
- 1 red onion
- 1 white onion
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 2 habanero pepper
- 2 tablespoons extra virgin olive oil
- 1 - 2 beef bouillon cube
- Salt to taste
- Over a charcoal fire, smoke previously salted and marinated goat meat until goat meat is almost cooked.
- Chop peppers and onions into small cubes and cut goat meat into bite sizes as well.
- In a pan, heat oil lightly, add onions and simmer for 2 minutes, add goat meat and habanero pepper and simmer for 5 minutes.
- Next, add peppers and season with beef bouillon. Simmer again for another 5 minutes and serve in plantain shells.