ASUN (Peppered Goat Meat) PASTA

Asun (Peppered Goat Meat) Pasta

Smoky, spicy, savory…My all time favorite Yoruba dish but with carbs!

Yield: 6-8 servings

PREP IT!     

Asun Sauce:

• 6 tablespoons Oil, any kind

• ¼ cup Yellow onion, diced

• 4 cloves Garlic, minced

• 2 Bay leaves

• 1 tablespoon Tomato paste

• 1 tablespoon Chicken bouillon

• 3 cups Stew base

• 2 teaspoons Taste Tutor Smoked 101

• 1 teaspoon Taste Tutor Pepper Soup Seasoning

• 2 tablespoons Taste Tutor Jollof Seasoning

• 1 tablespoon Taste Tutor Suya Seasoning

• ¼ teaspoon Crayfish or Shrimp, dried, ground (optional)

• 1 Fatalii or Habanero pepper, minced

• 2 cups Goat broth (from Asun recipe)

• 2 pounds Asun (Peppered goat meat)

• ¼ cups Red onion, fresh, diced

• ¼ cup Green bell pepper, fresh, diced

• ¼ cup Yellow bell pepper, fresh, diced

• ¼ cup Orange bell pepper, fresh, diced

• ¼ cup Roasted red bell pepper, fresh, diced

• 1 tablespoon Basil, fresh, minced or Basil paste

Pasta

• 3 quarts Water

• 1 tablespoon Salt, optional

• 16 ounces Rigatoni, or favorite pasta

MAKE IT!

Asun Sauce

1. In a large pot over medium heat, add oil and yellow onion, garlic, and bay leaves. Sauté until onion begins to soften, about 3–4 minutes.

2. Add tomato paste. Sauté until tomato paste darkens in color to a deep red.

3. Add chicken bouillon, Taste Tutor Smoked 101, Taste Tutor Jollof Seasoning, Taste Tutor Suya Seasoning, Taste Tutor Pepper Soup Seasoning, and optional ground crayfish or shrimp. Stir well to combine and allow seasonings to bloom, about 1–2 minutes.

4. Add minced Fatalii or habanero, stew base, and goat broth. Stir to combine.

5. Add prepared goat meat and bring mixture to a boil.

6. Reduce heat to medium-low, cover, and simmer for 30 minutes until flavors meld together. The sauce should be rich and thick enough to coat the pasta.

7. Remove bay leaves. It is now ready to use.

Pasta

1. Bring 3 quarts of water to a boil in a large pot. Add salt, if desired.

2. Add pasta and cook according to package directions until al dente.

3. Drain pasta. Do not rinse. It is now ready to use.

Asun Pasta

1. Add prepared pasta to the Asun sauce and toss over medium-low heat until pasta is evenly coated.

2. Add red onion, green bell pepper, yellow bell pepper, orange bell pepper, roasted red bell pepper, and basil.

3. Gently toss for 1–2 minutes, keeping the vegetables bright and slightly crisp.

4. Remove from heat and serve immediately.

5. Enjoy!

Tip:

Reheat leftovers: in a skillet with a little bit of water over low heat or in the microwave.