Asun

Asun, a flavorful Nigerian dish, features tender Vchunks seasoned with scotch bonnet peppers and spices, creating a spicy and aromatic delight. Sautéed with onions and tomatoes, this dish is garnished with vibrant green bell peppers and onions for a colorful presentation. Best served hot with rice, yam, or plantains, it's a perfect choice for a hearty meal.

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Ingredients

Servings: 1
  • 150 g
    Boiled Plant-based meat (Vchunks) cut into small pieces
  • 2-3
    Scotch bonnet peppers Adjust to your taste
  • 1
    Onion chopped
  • 3
    Tomatoes minced
  • 1 tsp
    Smoked paprika 
  • 2 tbsps
    Vegetable oil
  • Salt Adjust to taste

To Garnish

  • 1 medium
    Onion 
  • 1
    Green bell pepper

Instructions

  1. Heat the vegetable oil in a pan over medium heat.

  2. Add the chopped onions and sauté until they become translucent.

  3. Stir in the Vchunks slices and cook until they are browned on all sides.

  4. Add the paprika and salt. Stir well to coat the Vchunks.

  5. Add the diced tomatoes and scotch bonnet pepper. Cook for 7- 10minutes .

  6.  Taste and adjust the seasoning with more salt and pepper if needed.

  7. Simmer for a few more minutes until it is cooked and the flavours meld together.

  8. Add the onion and the green pepper and let it simmer for 2 minutes.

  9. Serve your Asun hot with rice, yam, plantains, or any side dish you choose.

Notes

When preparing Asun, be cautious with the scotch bonnet peppers, adjusting the quantity to suit your preferred heat level. The smoked paprika and well-cooked plant-based meat combine to create a rich, smoky flavour that characterizes this delicious grilled veganized meat dish.

Tags

Courses: Nigerian Snacks
Cuisines: Nigerian
Keywords: Asun for gatherings, How to cook Asun
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 5-10 ingredients
Taste: Savory, Spicy
Preparation method: Cooking
Type of dish: Meat substitute, Snacks
Campaigns: VeggieChallenge

About the author

Bola Adeyanju