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Thursday, June 13, 2024

Asun, the spicy goat roast

By Femi Paseda

Do you love Asun? You do not have to wait for someone else to prepare it for you. You can prepare it by yourself and enjoy it as much as you enjoy the one you buy at your spot.

Asun is a spicy recipe from Western Nigeria, Ondo and is great to enjoy at home with family.

Prep time: 25 mins.
Cook Time: 1 hr. 10 mins.
Total Time: 1 hr. 35 mins.
Servings: 4 people

● Three pounds of goat meat cut into small pieces
● Two scotch bonnet pepper
● Red and green bell pepper
● One tablespoon of chicken bouillon
● One teaspoon of white pepper
● ½ cup chopped onion
● One sliced medium onion
● Two large tomatoes
● One cup of water or more
● Four tablespoons of cooking oil
● Two teaspoons of minced garlic
● One teaspoon of minced ginger
● ½ teaspoon curry powder
● One teaspoon of smoked paprika
● Two sliced green onions
● Two teaspoons of Maggi
● Salt and pepper to taste

1. In a medium pot, bring the goat meat, some salt, some pepper, some beef or chicken bouillon powder, and some chopped onions to a boil. Continue boiling until the meat is cooked.
2. Add as little water as you can get away with, just enough to get the food cooking.
3. Remove the goat meat from the bones using a slotted spoon, then set it on a baking sheet that has been coated with foil.
4. Cook in the broiler at a low temperature for around ten minutes, turning once every few minutes or until the meat is brown.
5. After preheating the oil in a big skillet, add the onions, garlic, and ginger. Stir for approximately one minute.
6. After that, add in the chopped scotch bonnet pepper, paprika, green onions, tomatoes, white pepper, curry powder, and bouillon cubes. Continue to cook for another five to seven minutes.
7. Lastly, stir in the roasted goat and the bell pepper. Continue stirring for around three minutes – seasonings can be adjusted to taste.
8. Ensure that the asun is served hot.

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Cameroonian Sese plantains

Camerounian Sese plantain

The Cameroonian sese plantain is a great plantain dish which reflects the cultural heritage of the people of Cameroon. It is also tasty with a load of nutrients, and it is easy to prepare as well.
Prep time: 20 mins.
Cook Time: 1 hour
Total Time: 1 hr. 20 mins.
Servings: 8 people

● ½ cup crayfish
● One cup of red palm oil
● Three inches of ginger root
● Four seasoning cubes
● One habanero pepper
● Eight cloves of garlic
● One pound of goat meat (cut into 2-inch slices)
● Two medium onions, chopped
● Four cups of baby spinach
● 1½ teaspoons salt
● Six unripe green plantains
● Two cups dried fish, bones removed

1. Cook some goat in a saucepan. Get the meat completely submerged by adding water. Throw in half a teaspoon of salt and a quarter of a cup of minced onion. Cook the goat until it is cooked but still has some bite to it by covering the pot and bringing it to a boil – around fifteen minutes.
2. Prepare the plantain by peeling them. First, trim off the stem and the base of the plantain. Next, score the plantain lengthwise, making sure not to cut into the flesh. Remove the plantain from the oven and score it from top to bottom again, leaving a 1-inch space between cuts. It should be done twice more. To remove the skin from the plantain, just peel it back with your fingertips. You shouldn’t have any trouble removing it.
3. Plantains should be peeled, then sliced into coins about an inch thick and given a quick rinse.
4. Combine the plantains and goat meat. First, cover the plantains in water, and then add the palm oil.
5. Place the crushed crayfish in with the plantains. Put everything in a bowl and combine it with a wooden spoon. Bring to a boil while covered.
6. While the water in the pot is heating up, mash the garlic and ginger together to make a paste.
7. Once the water in the kettle has come to a boil, stir in the minced garlic and ginger, the remaining one teaspoon of salt, and the seasoning cubes. If using, add the habanero pepper as well.
8. Get everything mixed up by stirring. Cook the plantains for 30 minutes with the lid on, or until they are extremely mushy and can be easily broken apart with a fork. If the plantain water level drops too low, add more water.
9. After the plantains have finished cooking, give them a taste to make sure the seasoning is just right. When salt is needed, add extra.
10. Chop the spinach leaves roughly and throw them in the saucepan. Make sure everything is thoroughly combined by mixing it thoroughly. To turn off the heat, wait until the veggies have shrunk and the mixture is uniform.
11. Wait five minutes with the lid on and serve hot. Add some sliced avocado as a garnish.
12. Serve and enjoy.

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