Ever tried Asun, that spicy smoked goat meat dish popular in Nigeria? If not, you’re in for a treat. Asun is one of those mouthwatering meals that hits all the right spots. The smoky flavour combined with the heat from the peppers and spices is simply irresistible. And when you add in the soft and tender meat that falls right off the bone, you’ve got a dish you’ll be dreaming about for days.
Asun isn’t just delicious; it’s also has an interesting history. The smoking process used to make Asun has been around for centuries and was originally a preservation method. These days, it’s all about enhancing the flavour.
In this article, we will discuss the origin, health benefits, and how to prepare Asun. We will also give you some tips on how to make authentic Nigerian Asun Recipe.
Origin of Asun (Smoked Peppered Goat Meat)
Asun originates from the Yoruba tribe in southwestern Nigeria. The word ‘Asun’ literally means ‘Smoked Meat’ in Yoruba. Asun is made from goat meat and seasoned with a spicy blend of chili peppers, onions, and other aromatic spices native to West Africa.
Asun is usually eaten as a snack, appetizer or side dish. The intensely flavoured, chewy meat pairs well with a cold beer. No wonder Asun has become a popular street food and a delicacy enjoyed throughout Nigeria and beyond.
What are the Health Benefits of Asun?
Asun is packed with nutrition. Here are six of the main health benefits:
- Protein powerhouse: Asun is a lean meat that provides all nine essential amino acids our body needs. Just 3 ounces contains over 25 grams of protein.
- Iron boost: Asun contains heme iron, the type most readily absorbed by our body. Iron carries oxygen in our blood and supports red blood cell production.
- Zinc zone: Asun also provides zinc, which plays a role in growth, immune function, and cell repair.
- It has Vitamin B: Asun contains several vitamin B, including B12, niacin, and B6. B vitamins help convert food into energy and promote red blood cell health.
- Selenium source: Asun contains selenium, a mineral important for reproductive health, metabolism, and immune function.
- Aids the Heart: Asun contains compounds like L-carnitine that may help lower heart disease risk factors like high cholesterol and blood pressure.
In summary, eating Asun provides a range of nutrients that are vital for your health and well-being. Include this tasty meat in your diet and reap the benefits.
Asun Recipe
Asun is a delicious Nigerian dish of smoked goat meat sautéed in hot pepper and spices. To prepare Asun, pieces of goat meat are marinated in a spicy chilli pepper sauce and then smoked over low heat for several hours until tender. The smoked meat is usually garnished with onion, lemon or lime, and chilli pepper slices.
Asun is a popular street food in Nigeria, often sold by vendors who grill the meat over open fires. It is classified as a ”Nigerian Small Chop”(finger food). The aroma of the smoked or barbequed goat meat wafts through the air, enticing passersby.
Equipment Needed to Make Asun (Smoked peppered goat meat)
To make Asun, you will need a few essential equipments:
- A Mixing Bowl
- A Plastic foil
- A Sauce Pan
- A Grill
- A Chopping Board
- A Sharp knife
- A Frying Pan
With this essential equipment, you’ll be all set to make delicious Asun.
Ingredients Needed for Asun
To make Asun, you will need:
- 1.2kg (2.6 lbs) goat meat or chevon (cut with the skin)
- Habanero peppers (to your taste)
- Onion
- Stock Cubes
- 1 teaspoon thyme
- Salt (to taste)
- Vegetable oil
- Black pepper (optional)
Preparation before you make Asun
Before you prepare Asun or smoked peppered goat meat, follow these steps:
- Cut the goat meat into big chunks; ensure you cut the chunks with the goat skin. If the skin is not there, it won’t be the banging Asun.
- Then, wash and put the goat meat chunks in a bowl.
- Crush and add the stock cubes. You can also add spices like thyme, curry and ingredients that you use to marinate meat.
- Mix the spices and the goat meat by gently rubbing with your hands.
- Cover the bowl with a thin film. Put in the fridge and leave to marinate for about an hour.
- Pound or blitz the habanero (scotch bonnet) peppers and set aside.
- Slice your onion into big chunks.
How to Make Asun
Here’s a step-by-step guide to making the authentic Asun:
- After marinating the goat meat, put the meat in a pot. Use a pressure cooker if you have one because goat meat is quite tough, and you will save lots of gas and electricity.
- Pour water to just half of the level of the goat meat, add the chunks of onion and start cooking at medium heat. Do not add a lot of water because you want the water to dry up by the time the goat meat is well cooked.
- When the goat meat is well cooked, remove the onions and add salt to taste.
- Increase the heat and stir constantly till all the remaining liquid in the pot is absorbed. Do not pour away the goat meat stock, so no flavour will be lost.
- Lay the goat meat flat on your oven rack.
- Grill/Broil in the oven at 180°C or 350°F till the meat is brown all over. You will need to turn them in from time to time. The meat must not be dry. This takes about 15 minutes or more, depending on the capability of your oven.
- While you are grilling the meat, wash and cut the green bell pepper, red bell pepper and the remaining onion on toothpicks.
- When the meat is well grilled/broiled, heat the vegetable oil in a dry, clean pot.
- Add the pepper and the thick stock from cooking the meat (if there are any leftovers) and fry for a bit.
- Add the grilled goat meat.
- Stir very well till the pepper is evenly distributed on the goat meat.
That’s it! Garnish with the chopped pepper, onion, and vegetables. An oven grill gives you the classic chargrilled effect without needing an outdoor barbecue. Your kitchen will fill with the amazing aroma of the peppers and spices as the Asun cooks.
Asun Recipe Using a Smoker or Outdoor Grill
To make Asun, the delicious smoked peppered goat meat, you’ll need the following ingredients:
- 1kg Goat meat with some skin
- 2 medium-sized Onion
- 2 Bouillon cubes/stock cube
- 1 tablespoonful of thyme/oregano
- 1 tablespoonful curry
- Salt to taste
- Vegetable Oil
Instructions:
- Place the meat in a bowl, and marinate with one stock cube; add a little oil and salt to taste (you can add more spices according to your preference; the oil is added to help the spices stick to the meat).
- Then, cover the bowl and leave it in the fridge to marinate for about an hour. (optional).
- Place the meat on the hot grill/smoker and grill one side, then turn over and do the same for the other side until the meat is properly cooked on both sides (but not dried out).
- Next, take out the smoked meat from the grill and cut into bite-sized pieces (if you are using uncut goat meat)
- Place a pan on the heat; add 2 tablespoonfuls of vegetable oil; add the peppers and onions, and pour in the meat pieces.
- Stir-fry for about 3 to 5 minutes.
- Then, add a little water to help form a thin paste for the mixture and finally, add the second stock cube and salt to taste. Stir constantly for another 3 to 5 minutes.
The key is not to overcook the meat, or it can become tough. Keep a close eye on it under the intense broiler heat. Baste occasionally with the rendered fat to prevent drying out.
How To Make Peppered Goat Meat Sauce in Nigeria
To make peppered goat meat sauce in Nigeria, you’ll need the following ingredients:
- Goat meat (cut into chunks)
- Onions (chopped)
- Garlic (minced)
- Chilli peppers (sliced)
- Palm oil
- Pepper
- Salt
- Vegetable oil
Preparation:
- Season the goat meat with salt, pepper, chilli peppers, and garlic.
- Heat the vegetable oil in a pan and brown the meat on all sides, about 5-7 minutes. Transfer to a plate and set aside.
- Add the onions, garlic, and chilli peppers to the pan. Cook, stirring occasionally, until the onions are soft, about 5 minutes.
- Add the palm oil, pepper, salt, and 2 cups of water. Bring to a boil.
- Return the meat to the pan. Reduce heat and simmer until the meat is tender, about 1 to 1 1/2 hours.
- Use a spoon to skim off excess oil from the surface. Serve over rice, fufu, or with bread.
How To Get Rid Of Goat Meat Smell
Nobody can deny that goat meat has a distinct odour that many people find repulsive. A variety of variables can contribute to this.
For example, goat meat from mature, uncastrated males will almost probably have a stronger flavour and a very distinct “goat” odour. It is preferable to purchase a female goat; they don’t smell as much.
To get rid of the strong smell of goat meat, here are some tips:
- Soak the meat in cold water: Place the goat meat in a container and cover it with cold water. Soak for at least 30 minutes to help remove blood and loosen fat and tissue. Drain and pat dry with paper towels.
- Use vinegar or lemon juice: Make a vinegar solution of equal parts white vinegar and water. Soak the meat for 15-30 minutes. The acid in the vinegar helps neutralize odours. Rinse well with water after soaking.
- Braise or stew the meat: Cooking methods like braising and stewing use liquid to help soften the meat. This also helps reduce the smell during cooking. Covering the pot will keep more of the odours contained.
- Add aromatic vegetables: Adding vegetables like onions, carrots, and celery to the braising liquid will help mask the smell. Their aromatics permeate the meat.
- Use spices: Spices common in goat meat dishes, such as thyme, rosemary, garlic, chilli peppers, curry spices or cumin, will help overpower the smell with more pleasant aromas. Adding spices while braising or in a spice rub before cooking will flavour the meat thoroughly.
These are just some of the things you can do to get rid of the goat meat smell.
What Can I Eat With Asun?
Asun pairs well with the following:
- White Rice: Asun can be served with a side of white rice to soak up the flavorful sauce. Rice also helps fill you up and provides a neutral canvas for the bold flavours of the Asun.
- Plantains: Fried sweet plantains are a common side for Asun. Their sweetness contrasts nicely with the savory and spicy Asun.
- Fresh vegetables: A simple salad of tomatoes, cucumbers, onions and chili peppers adds freshness, crunch and spice.
- Alcohol: An ice-cold beer is a traditional beverage paired with Asun. Its bitterness helps cut through the richness, while the chill provides relief from the heat. Palm wine is also popular.
Asun also pairs well with other dishes like Jollof rice, plantain, etc.
Storing & Reheating Leftover Asun
Storing and reheating leftover Asun properly is important to preserve flavour and avoid foodborne illness.
- Refrigerate Asun within 1 hour of cooking to prevent harmful bacteria growth. Leftovers can last up to 3 to 4 days refrigerated.
- Eat reheated leftovers within 4 days. When reheating, ensure the internal temperature reaches 165°F to kill any bacteria before eating.
- To reheat, place Asun in a saucepan over medium-low heat, stirring frequently, until it reaches an internal temperature of 165°F. Or, reheat in the microwave for 30 seconds at a time, stirring in between, until it’s heated through.
Reheating Asun more than once is not recommended. When in doubt, throw it out! It’s not worth the risk of foodborne illness.
Variations and Tips for Making the Best Asun
To make the most flavorful Asun, consider these tips:
- Use goat meat with some fat, as the fat renders during smoking and adds more flavour. Lean cuts can dry out.
- Marinate the meat in a mixture of chili peppers, onions, garlic and spices like ginger and nutmeg. The longer it marinates, the more it will absorb the flavours.
- If you are using a charcoal grill, allow all the coals to turn red and stop bringing out flames.
- If using an oven grill, preheat for about 10 minutes at a temperature of 180ºC /350ºF.
- If you are using a charcoal grill, control the heat and smoke. Keep the coals at a consistent temperature, and never stop adding fresh wood chips to produce thick smoke. Too much heat will dry out the meat, while too little won’t fully cook it.
- Turn the meat regularly so it cooks and smokes evenly on all sides. Use tongs instead of a fork to avoid puncturing the meat.
- Check for doneness by slicing into the thickest part. The meat should no longer be pink, and the juices should run clear.
- Let the Asun rest before serving to allow the juices to redistribute. Tent with foil to keep warm.
Following these tips will result in Asun that is perfectly spiced, intensely smoky and meltingly tender.
Frequently Asked Questions
Have some burning questions about making Asun? Here are some common FAQs:
What cut of goat meat is used to make Asun?
The most popular cuts for Asun are the legs, shoulders, and ribs. Leg cuts like the haunch and shank have lots of connective tissue that breaks down during the long smoking process, resulting in very tender meat.
How is Asun served?
Asun is usually served in small portions as an appetizer. It is often accompanied by a spicy chilli pepper sauce, sliced onions, and cold beer. Grilled plantains or yams make a perfect side.
Can Asun be made with other meats?
Yes, Asun can also be made with beef, chicken or pork. Goat meat is traditional, but the same smoking technique works well for other meats. Adjust cooking times up or down depending on the meat.
Conclusion
That’s how you make Asun, one of the most delicious and traditional Nigerian goat meat dishes. The blend of spices and a long, slow cooking process results in an incredibly flavorful meal you won’t soon forget.
Next time you’re looking to expand your culinary horizons or want to impress friends with an exotic new recipe, give Asun a try. You’ll be hooked after the first bite of tender, smoky goat meat and the burst of flavour from roasted peppers and spices. The best part is, while Asun may be unfamiliar, the ingredients are easy to find, and the recipe is straightforward enough for any home cook.
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Meta description: In this article, we will discuss the origin, health benefits, and how to prepare Asun. We will also give you some tips on how to make authentic Nigerian Asun Recipe.