Asun (Yoruba Peppered Grilled Goat) with Rice

Ingredients

• 1000 g goat or mutton, bone-in pieces
• 2 onions
• 3 scotch bonnet chilli
• 1 red pepper
• 3 garlic cloves
• 20 g fresh root ginger
• 1 chicken stock cube
• 1 tsp dried thyme
• 1 tsp curry powder
• 3 tbsp vegetable oil
• 300 g long-grain rice

Method

1. 1

   Put the goat (bone-in lamb shoulder is the swap and needs only 40 minutes) in a pan with half an onion, chopped, the grated ginger, crushed garlic, crumbled stock cube, thyme, curry powder, 1 tsp salt and 700ml water. Cover and simmer for 60 minutes until tender, then drain well.

2. 2

   Heat the grill to high. Spread the goat on a foil-lined tray, brush with 1 tbsp vegetable oil and grill for 10-12 minutes, turning, until charred and crisp at the edges; this stands in for the charcoal smoking of Lagos party asun.

3. 3

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

4. 4

   Roughly chop the scotch bonnets (deseed some for less heat), the red pepper and the remaining onion. Heat the remaining oil in a large frying pan over a high heat and fry them for 3 minutes until just softened.

5. 5

   Add the grilled goat and toss over a high heat for 3-4 minutes until coated and sizzling. Season with salt.

6. 6

   Serve the asun straight away with the rice, and cool any leftover rice quickly.