Make Yoruba Asun Peppery Goat

Asun is a stir fry recipe of peppered goat meat made in Nigeria using 20 ground hot peppers. Eat your Asun spicy goat with amala pounded plantain.

The female goat is used in most recipes because the meat from female goats is tenderer. Goat meat is consumed widely throughout Nigeria. Goat meat is unique in flavor and palatability. It is leaner than many other red meats and usually less tender.

If you add too much liquids your pan will cool down too fast and your goat will simmer and not fry and you need your goat meat to fry. To make a good Asun Spicy Goat stir-fry, you absolutely must have an extremely hot sauté pan or wok. Just keep in mind, goat meat should be served how you like your steak, rare, medium or well-done.

Yoruba Amala is a starch dish typically made from yam or plantain flour. Eat your Asun spicy goat with Amala pounded plantain, it's easy to make but first lets make the Asun using the simple recipe below.

Asun Peppery Goat Stir-Fry

Ingredients

1 pound goat meat, diced in small pieces

2 red onions, diced

2 teaspoons sea salt

Maggie seasoning cube

20 ground hot peppers of your choice such as cayenne peppers, jalapenos, banana peppers or habanero peppers.

Juice of one lemon

2 tablespoons vegetable oil

Directions

Use an electric coffee or spice grinder to pound the chili peppers into a hot paste. Clean and wash goat meat. Marinate your goat meat with lemon juice, salt, Maggie cubes and ground hot peppers for 20 minutes in a large Ziploc bag. First, heat up the oil in your sauté pan then add half the goat meat marinate. Cook the meat until it is nearly done, then remove it, and set it aside. Reheat the pan and add more oil if necessary, then repeat until all your meat is cooked almost all the way. Remember, overfilling your sauté pan with goat meat will cool it off, and as the goat meat releases its juices, it will end up simmering and steaming rather than frying. Which means the goat meat will be tough and not tender.

Eat your Asun spicy goat recipe with Amala pounded plantain recipe.

Ingredients
3 green or yellow plantains
1 medium cassava root
2 tablespoons all-purpose flour
1 teaspoon salt
1/4-1/2 cup water

Directions
In a large pot place the peeled and evenly cut plantains and cassava and cover with water. Boil until soft about 20 minutes. Place the salt, flour, plantains, and cassava in a mixer and mix until the consistency of soft dough is achieved. Amala should be much stiffer than mashed potatoes in texture.

Did you know? The Yoruba tribal nation makes up around 16% of Nigeria's population making them one of the largest ethnic groups in Africa behind the Hausa and Igbo. Nigeria, Africa's most populous country, is composed of more than 250 ethnic groups.

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