Asun (Spicy Goat Meat) with Gluten-Free Couscous

Ingredients

• 2 lbs Goat Meat (cubed)
• 2 large Red Bell Pepper
• 2 small Scotch Bonnet Pepper
• 2 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 4 tbsp Vegetable Oil
• 2 cubes Beef Bouillon Cubes
• 1 tsp Salt
• 1 cup Corn Couscous

Instructions

1. 1To prepare the pepper paste, combine the 2 large red bell peppers (seeded and roughly chopped), the 2 small scotch bonnet peppers (with stems removed), 1 large onion (peeled and roughly chopped), 4 cloves of garlic (peeled), and 1 inch of ginger (peeled and roughly chopped) in a blender. Add the 2 beef bouillon cubes and 1 teaspoon of salt. Blend all ingredients until you have a completely smooth paste.
2. 2Place the 2 lbs of cubed goat meat in a large bowl. Pour the entire blended pepper mixture over the goat meat. Add 2 tablespoons of vegetable oil. Use your hands or a large spoon to mix everything thoroughly, ensuring that every piece of goat meat is well-coated with the marinade. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the meat to marinate.
3. 3Preheat your grill to a medium heat, aiming for approximately 350°F (175°C). Carefully place the marinated goat meat onto the hot grill grates. Grill the goat meat for 20 to 30 minutes, turning the pieces every 5-7 minutes, until the meat is cooked through, has a slightly charred exterior, and an internal temperature of 160°F (71°C) is reached when measured with a meat thermometer.
4. 4While the goat meat is grilling, prepare the onions for the couscous. Heat the remaining 2 tablespoons of vegetable oil in a medium saucepan over medium heat (approximately 350°F or 175°C). Add the remaining 1 large onion, which has been peeled and finely chopped, to the saucepan. Sauté the chopped onion for 5 to 7 minutes, stirring occasionally, until it becomes soft and translucent.
5. 5Once grilled, remove the goat meat from the grill and place it on a clean cutting board. Let the meat rest for 5 minutes; this allows the juices to redistribute, keeping the meat tender. After resting, cut the grilled goat meat into smaller, bite-sized pieces, roughly 1-inch cubes.
6. 6Add all of the cut grilled goat meat to the medium saucepan with the sautéed onions. Stir everything together thoroughly with a spoon, ensuring the meat is well combined with the onions and any juices released during grilling. Continue to cook for another 5 minutes over medium heat, stirring occasionally, to allow the flavors to meld together.
7. 7To prepare the 1 cup of corn couscous, bring 1.5 cups of water to a boil in a small pot. Once boiling, stir in the 1 cup of corn couscous. Reduce the heat to low, cover the pot with a lid, and let it simmer for 5 to 7 minutes, or until the water is absorbed and the couscous is tender. Fluff the prepared couscous with a fork before serving.
8. 8Serve the hot Asun (spicy goat meat) immediately. Spoon it over or alongside the prepared corn couscous.

Substitutions

Related Guides