Delicious and spicy warm salad inspired by asun (peppered goat meat) from Western Nigeria. —Abi Olayiwola
What You'll Need
Goat meat (cut into small pieces)
Salt to taste
Peppers (assorted colours)
Heat the oven to 200°C/180°C fan.
Pour the goat meat into a saucepan. Add half of the onions and garlic into the pan. Add a teaspoon of the ginger with some salt to taste. Pour in a quarter of a cup of water, cover and allow to simmer.
While the goat meat is cooking, prepare the vegetables by slicing the bell peppers, carrots and the cabbage. Chop the scotch bonnet.
After 15 mins, the goat meat should be tender. Remove from heat. If you are using goat meat with the skin on, you may need to leave for longer.
Remove the meat pieces from the pan and pour on a lined tray. Place in the oven and allow to grill for 15 mins.
While the meat is in the oven, heat the oil in a saucepan and add the remaining onions. Allow the onion to cook until translucent. Add the remaining garlic, the last teaspoon of ginger and the scotch bonnet. Continue to stir for around a minute.
Pour in the peppers, purple cabbage and the carrots. Add a pinch of salt. Reduce the heat and cover the pan for a few minutes to allow the vegetables to sweat and flavours to develop. Open the pot and stir often. This should take no more than 10 mins.
Remove the goat meat from the oven, and pour in the pan. Stir in with the vegetables and continue to stir for another minute or two. Remove from heat and serve.