Asun (Peppered Goat Meat) Warm Salad
Delicious and spicy warm salad inspired by asun (peppered goat meat) from the Western part of Nigeria.
Ingredients
- 500 g Goat meat cut into small pieces
- 2 medium Onions sliced
- 4 cloves Garlic chopped
- 2 teaspoons Grated ginger root
- Salt to taste
- 2 tablespoons Oil
- 1 Scotch bonnet chopped
- 3 Peppers assorted colours, sliced
- ½ head Purple cabbage sliced thinly
- 10 Baby carrots or 2 large carrots, sliced
Instructions
- Heat the oven to 200°C/180°C fan.
- Pour the goat meat into a saucepan.
- Add half of the onions and garlic into the pan.
- Add a teaspoon of the ginger with some salt to taste.
- Pour in a quarter of a cup of water, cover and allow to simmer.
- After 15 mins, the goat meat should be tender. Remove from heat. If you are using goat meat with the skin on, you may need to leave for longer.
- While the goat meat is cooking, prepare the vegetables by slicing the bell peppers, carrots and the cabbage. Chop the scotch bonnet.
- Remove the meat pieces from the pan and pour on a lined tray. Place in the oven and allow to grill for 15 mins.
- While the meat is in the oven, heat the oil in a saucepan and add the remaining onions.
- Allow the onion to cook until translucent. Add the remaining garlic, the last teaspoon of ginger and the scotch bonnet. Continue to stir for around a minute.
- Pour in the peppers, purple cabbage and the carrots. Add a pinch of salt.
- Reduce the heat and cover the pan for a few minutes to allow the vegetables to sweat and flavours to develop. Open the pot and stir often. This should take no more than 10 mins.
- Remove the goat meat from the oven, and pour in the pan. Stir in with the vegetables and continue to stir for another minute or two.
- Remove from heat.
Nutrition
Calories: 422kcalCarbohydrates: 25gProtein: 41gFat: 18gSaturated Fat: 4gCholesterol: 103mgSodium: 141mgPotassium: 1239mgFiber: 6gSugar: 12gVitamin A: 2492IUVitamin C: 187mgCalcium: 131mgIron: 5mg
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