That spicy, meaty delicacy called Asun

The golden brown meat is dipped in a spicy sauce that gives it a delectable colour, making it appetizing. Many a customer confesses to salivating before they are served.
Asun originated from Yoruba people of Ondo State, where an occasion without the delicacy is considered incomplete. A version of it is commonly served as finger food at occasions, much like a spicy, Nigerian version of hors d’oeuvres.  
At the garden, Celestine Mbaye, 34, is from Ibadan and is the chef who puts together the Asun which the establishment dishes out on a daily basis. Having lost his mother at a tender age and with no other option he had to involve himself in various menial jobs to fend for himself and his siblings.
When he first moved into Abuja in 2008, he was working for his pastor as an interpreter in the church but he realized he could start up something for himself. He later settled for the Asun business, soon excelling at it.
Ironically, Mbaye had wanted to travel to Canada to establish his Asun business since there are a lot of Nigerians over there, but he was denied visa twice so he gave up. In 2008, he set up the business in Abuja and in addition to his main ‘joint’, he has another branch in nearby Jabi. He hopes to expand it to a chain. His wife also runs the business with him.
Mbaye says one of the secrets of perfect Asun is fresh goat meat, which he sources from Fadan Karshi, Wamba and Liman Katogo all in Nassarawa State. But the most interesting aspect of his business is the fact that he started it with N10,000, which he borrowed from a friend.
Today, he says, his enterprise is worth millions of naira. Interestingly, when he returned the money he had borrowed to start up, the friend declined, saying it was his own little contribution.
While some customers complain about the N600 per plate of Asun, some happily gorge themselves on several portions. This is, after all, fast-becoming Abuja’s favourite spicy, meaty delicacy.