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You wonder what makes Ondo spicy goat meat (aasun) quite different from other cities? There are some vital steps taken to achieve this uniqueness. Click on the gallery to follow these steps.
Special mention Jimi Carter who provided the goat in this post.
The goat which must boast of a clean slate of health is loosened from its stake
Taken to the abattoir or slaughter slab for slaughtering
The goat is slaughtered with a very sharp knife. The 'redness' of the blood shows how healthy the animal is for eating
The head is separated from other parts of the body and it it ready for a burning furnace
While the goat is been placed on fire, the cook must make sure it doesnt get burnt but ensuring a particular side does not stay too long in the fire.
Next is the washing process and it is done with a sponge, bar soap and clean water
This is how it looks when you have thoroughly washed it . This removes the burns, dirts and most times stains of blood
The dissecting process begins as the 'washed' goat is cut to different sizes or shapes
After cutting, lay the goat meat flat on your oven rack
You will need a well blended pepper to spice it up plus onions and salt
Now the goat is well roasted to satisfaction and ready for the asun process
Again, the meat is split into small sizes to ensure edibility
Tasty ...you can't just wait for it to be served
Now our asun is set and ready to be served. Yhummy!!!
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