Cut the meat of the goat into large pieces. Make sure the pieces are cut with the skin of the goat. If there’s no hair, it’s not going to be Asun’s real deal.
Wash and put the goat meat chunks in a bowl.
Add the thyme and black pepper; crush and add the stock cubes. Feel free to add other spices and ingredients that you use to marinate meat.
Mix the spices and the goat meat by gently rubbing with your hands.
Cover the bowl with a thin film. Put in the fridge and leave to marinate for about 1 hour.
In my view, it is completely optional to marinate beef and other forms of meat so you can bypass the marinating process and go straight to the goat meat cooking.
Pound or blitz the habanero (scotch bonnet) peppers and set aside.
Cut 1 onion into 4 large pieces.
Making the Asun
Place the meat in a pot after about 1 hour or the number of hours you have chosen to marinate the goat meat. If you have one, use a pressure cooker because goat meat is pretty hard and you’ll save lots of gas and energy.
Pour water to just half of the level of the goat meat, add the big chunks of onion and start cooking at medium heat. You do not want a lot of water because you want the water to dry up by the time the goat meat is well done.
When the goat meat is well done, remove the big chunks of onions and add salt to taste.
Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don’t want to lose any flavour by pouring away the goat meat stock.
Lay the goat meat flat on your oven rack.
Grill / Broil at 180 ° C or 350 ° F in the oven until the whole meat is red. For time to time, you need to turn them around. The meat is not supposed to be dry. With my oven, this takes up to 15 minutes.
While you are grilling the meat, wash, cut and thread the green bell pepper, red bell pepper and the remaining onion on toothpicks.
When the meat it well grilled/broiled, heat the vegetable oil in a dry clean pot.
Add the pepper and the thick stock from cooking the meat (if any) and fry for a bit.
Add the grilled goat meat.
Stir very well till the pepper is evenly distributed on the goat meat. The vegetable oil ensures that this happens and gives the Asun a nice glow.
That’s it! Serve with vegetables that are threaded.