Tag: goat
Asun (Nigerian Smoked Peppered Goat)
Asun (Nigerian Smoked Peppered Goat)
Asun is the ever popular Nigerian smoked goat. Goat meat gets marinated in a maggi bouillon cube, then smoked. Both mesquite and oak are great woods to use for smoking goat. But there’s a lot more to asun than just smoking the goat. It then gets sautéed with onion and habanero. It then gets braised with another maggi bouillon cube to get tender. Asun is typically served as an appetizer at parties, but can be served as a main course with rice and beans. You can find 1 kg bags of good quality goat meat at just about every Asian market for relatively cheap.
Servings: 4
Equipment
- Electric Smoker
Ingredients
- 2 1/2 lb goat meat cut into 2” cubes
- 2 habanero finely chopped
- 1 large onion finely chopped
- 2 maggi bouillon cubes
- 3 tbsp olive oil
- salt to taste
- 1/2 cup water
Wood Chips
- 1/2 mesquite
- 1/2 oak
Instructions
- Marinate the goat meat with 1 crushed maggi bouillon cube, salt, and olive oil for a couple of hours in the refrigerator.
- When ready to smoke, place the goat on a rack and let rest at room temperature for an hour.
- Preheat the smoker to 250 degrees. Place the goat meat in the smoker.
- Smoke the goat meat for 2 hours.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the goat, onions, and habanero for 5 minutes.
- Add in a 1/2 cup water and the other maggi cube. Bring to a boil. Cover. Reduce the heat to medium and dimmer for 30 minutes.
- Remove the cover and cook for 5 more minutes to reduce any moisture.
Hilib Ari (Somali Style Goat)
Hilib Ari (Somali Style Goat)
In Somali, goat meat is known as hilib ari. The meat is first boiled for 60-90 minutes. The meat and the goat stock are both saved. Onions, peppers and garlic are sautéed. The goat meat and some of the stock are added back in. The main spices in this dish are xawaash, lemon pepper, and cinnamon. Dijon mustard is added to goat, hence the French influence. This is all simmered until the goat is even more tender and all of the liquid has been cooked off. Serve the goat with basmati rice.
Servings: 4
Ingredients
- 2 1/2 lbs bone in goat meat cubed
- 6 cups water
- 1 large onion sliced
- 3 tbsp olive oil
- 2 large bell peppers 2 different colors
- 6 garlic cloves minced
- 1 large jalapeno left whole, but cut half way down the center
- 2 tbsp xawaash
- 1 tbsp lemon pepper
- 2 tsp curry powder
- 1 cinnamon stick
- salt and pepper to taste
- 3 tbsp dijon mustard
Garnish
- parsley chopped
Instructions
- Add 6 cups of water and the goat to a large pot. Bring the goat meat to a hard boil. Cover. Reduce the heat to medium low, and simmer for 90 minutes. Strain the goat meat, saving the stock. Set both aside.
- In the same pot, add the onions without any oil. Brown over medium high heat for 5 minutes.
- Drizzle olive oil over the browned onions. Add in the peppers. Sauté for 5 minutes. Add in the garlic and cook for 1 more minute.
- Add in the goat meat. Brown for 5 minutes, incorporating between 1/2 cup and 1 cups worth of the stock.
- Add in all of the seasonings and the jalapeño. Continue cooking for a couple minutes.
- Mix in the Dijon mustard. Add in a little more of the goat stock. Cover and simmer for 15 minutes.
- Remove the cover. If there is still a good amount of liquid in the pot, cook it off for 5-15 more minutes. You don’t want the goat to be soupy.
Xawaash
Xawaash (pronounced hawaaj) is a complex spice blend used in Somali cuisine; much like berbere is used in Ethiopian cuisine. It is used in dishes such as suugar, a meat and vegetable stew, and suugo, a Somali pasta sauce. I highly recommend that you lightly dry toast the whole spices. It completely changes the flavor, making the xawaash more aromatic.
Equipment
- Spice grinder
Ingredients
Whole Spices
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tbsp fenugreek seeds
- 1 tbsp black peppercorns
- 2 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick
Ground Spices
- 1 tbsp ground sage
- 1 tbsp ground ginger
- 1 tbsp turmeric
- 1 tsp ground nutmeg
Instructions
- Dry toast the whole spices in a skillet over medium heat for 3 minutes.
- Grind the whole spice in a spice grinder. Mix together with the other ground spices. Store in a container for up to 3 months.
Seco de Chivo (Braised Goat Stew)
Seco de Chivo (Braised Goat Stew)
Seco de Chivo is an Ecuadorian braised goat stew. It is traditionally made with Chicha, a fermented corn drink that is similar to a sweeter beer. You might be able to find some at a Latin market, but most likley not. A light beer such as a lager is an exceptional substitute. The goat is simmered over the course of a couple hours; resulting in a fall off the bone goaty goodness.While Americans aren’t too familiar with goat as part of their diet, the rest of the world sure is. Goat is eaten on every other continent; many times in place of beef since it significantly cheaper. Goat can be found at most ethnic markets. My local Asian market carries 2.2lb bags of bone in cubed goat for $12; so it’s not really expensive. The cuts are all from the shoulder, which you’d want to use when braising. Goat tastes like a cross between beef and lamb to me. It is leaner than beef.Goat stew is typically served with rice, fried plantains, slices of avocado, and tomato.
Ingredients
- 2 lbs bone in goat cut into 2” pieces
- 6 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups chicha or beer
- 2 tbsp vegetable oil
- 2 tsp achiote paste
- 1 medium red onion finely diced
- 1 bell pepper finely diced
- 1/4 cup aji de panca
- 3 tomatoes quartered
- 1 bunch cilantro
- 1/2 cup passion fruit juice
- 2 tbsp panela grated
- 1 tsp allspice
- 1/2 tbsp salt
Instructions
- Marinate the goat in oregano, cumin, garlic, and 1 cup of Chicha or beer for 1 hour.
- In a food processor, add tomatoes, cilantro, aji de panca, and passion fruit juice.
- Blend until smooth. Set aside.
- Heat up cooking oil in a Dutch oven over high heat. Add in the goat. Sear on all sides for 5 minutes.
- Stir in the red onion, bell pepper, and achiote paste. Sauté for 5 minutes.
- Add in the rest of the Chicha or beer and the tomato/cilantro purée. Bring to a boil. Add in the allspice and grated panela. Cover. Reduce heat to medium low.
- Simmer for 2 hours. Simmer for another 15-20 minutes uncovered until the sauce thickens.
