APRON AND PANS - ASUN
Ingredients
1kg goat meat with the skin on (It's better to make use of different body parts of the goat, if you can get at the market)
3 Scotch bonnet pepper/atarodo (adjust to your taste)
2 medium sized onions
Salt to taste
A little water
A little vegetable oil
Preparation
Grind or blend the peppers, coarsely (don't blend it to paste) and set aside.
Chop the onions into rounds and set aside.
Preheat the grill until hot. (If you are using a charcoal grill, allow all the coals, to turn red, and have stopped flaming. Then the grill is ready. If using an oven grill, preheat for about 10 minutes on temperature 180ºC /350ºF.)
Wash the meat and take out the bones (if any). Pat dry with a paper towel. (For ease of turning over, it is advised to use uncut meat at this stage. It is easier to roll over on the grill and saves time.)
Place the meat in a bowl, and marinade with a little oil, salt to taste and spices of your choice. The oil to help the spices stick to the meat. You can also cover the meat and leave in a cool place to soak in the marinade for 1 hour, this is optional.
Place the meat on the hot grill and grill one side after the other, until the meat is properly cooked on both sides, but not dried out.
Take out the meat from the grill and cut into bite sizes (if you are using uncut goat meat).
Place a pan on heat, add 2 tablespoonful vegetable oil; add the peppers and onions and then pour in the meat pieces. Stir fry for 5 minutes. Add a little water to help form a thick paste for the mixture. Finally, salt to taste, stirring constantly for 5 more minutes.
1kg goat meat with the skin on (It's better to make use of different body parts of the goat, if you can get at the market)
3 Scotch bonnet pepper/atarodo (adjust to your taste)
2 medium sized onions
Salt to taste
A little water
A little vegetable oil
Preparation
Grind or blend the peppers, coarsely (don't blend it to paste) and set aside.
Chop the onions into rounds and set aside.
Preheat the grill until hot. (If you are using a charcoal grill, allow all the coals, to turn red, and have stopped flaming. Then the grill is ready. If using an oven grill, preheat for about 10 minutes on temperature 180ºC /350ºF.)
Wash the meat and take out the bones (if any). Pat dry with a paper towel. (For ease of turning over, it is advised to use uncut meat at this stage. It is easier to roll over on the grill and saves time.)
Place the meat in a bowl, and marinade with a little oil, salt to taste and spices of your choice. The oil to help the spices stick to the meat. You can also cover the meat and leave in a cool place to soak in the marinade for 1 hour, this is optional.
Place the meat on the hot grill and grill one side after the other, until the meat is properly cooked on both sides, but not dried out.
Take out the meat from the grill and cut into bite sizes (if you are using uncut goat meat).
Place a pan on heat, add 2 tablespoonful vegetable oil; add the peppers and onions and then pour in the meat pieces. Stir fry for 5 minutes. Add a little water to help form a thick paste for the mixture. Finally, salt to taste, stirring constantly for 5 more minutes.
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