For the Asun Recipe:
- 1kg Goat meat, some parts with the skin on (It’s better to make use of different body parts of the goat, if you can get it at the market)
- 3 Scotch bonnet Pepper/atarodo (this , you can adjust to your taste)
- 2 Medium sized Onion
- 2 Bouillon cubes/stock cube
- Salt to taste
- A Little water
- A little vegetable oil
- If you can’t stand the taste of goat meat, use lamb meat as a substitute
Before you start with your choice of Asun meat:
- Grind or chop the peppers coarsely(don’t blend it to paste) and set aside
- Chop the onions and set aside
- Preheat the smoker/grill until hot.
TIP: If you are using a charcoal grill, allow all the coals, to turn red, and stop bringing out flames. Then the grill is ready.
If using an oven grill, preheat for about 10 minutes on temperature 180ºC /350ºF.
Now let’s start cooking
(Method 1)(using a smoker&/outdoor grill)
1. Wash the meat and take out the large bones (if any). Pat dry with a paper towel.
TIP: I like to use uncut meat, because it is easier to roll over on the smoker/grill and saves time, bite sizes gives me wahala on the grill at this stage.
Place the meat in a bowl, and marinade with one crushed stock cube, a little oil and salt to taste(you can add more spices to your marinade,the oil is only added to help the spices stick to the meat).
You can also cover the meat and leave in a cool place/fridge to soak in the marinade for 1 hour, but that is optional.
2. 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).
3. Next, take out the smoked meat from the grill and cut into bite sizes (that’s if you are using uncut goat meat)
4. Place a pan on heat, add 2 tablespoonful 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. Stirring constantly for another 3 to 5 minutes.
And the Asun is ready. Serve and enjoy.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com