Learn how to make Nigerian Asun. Smoked, spicy peppered goat meat that is tender, juicy, and bursting with flavor. Perfect for parties and special occasions!
A Fiery & Flavorful Nigerian Delicacy!
Apart from jollof rice, if there’s one dish that instantly reminds me of Nigerian parties and special gatherings, it’s Asun. I love how smoky, spicy, and flavorful this peppered goat meat turns out every single time I make it. My family loves it too. It’s always the first thing to disappear when I bring it to the table.
What makes it so special, in my opinion, is its smoky flavor, fiery peppers, and tender goat meat.
Apart from asun, another spicy goat meat dish I enjoy preparing for my family is this Nigerian Goat Meat Peppersoup. It is a perfect choice on a cold day or when you want to make something spicy for a sick friend.
You should also try this authentic Caribbean Instant Pot Curry Goat. You will love it!
What is Asun?
Asun (pronounced "ah-soon") literally means smoke or grill. It originated from the Yoruba people in southwestern Nigeria.
Asun is a street food delicacy that is prepared by roasting or smoking the meat. Then, tossing it in a hot pepper sauce made with scotch bonnet, bell peppers, onions, and spices.
This delicacy has become a national favorite, served at parties, weddings, social gatherings, and even fast food restaurants.
The goat meat is traditionally cooked over an open fire or grill for a smoky flavor, but I will show you how to make it easily in your oven.
Asun is one of the recipes often called ‘small chops’ because it’s already cut into bite-sized pieces, making it easy to pop into your mouth and enjoy.”
Achieving the smoky flavor without the open fire
My tried-and-true method guides you through achieving that tender, smoky meat to making the perfect spicy pepper sauce.
Here are the 3 things I always do:
- Marinate the goat meat overnight. This transforms the texture, making it more flavorful.
- Roast the peppers first to deepen the flavor
- Smoking: The smoky flavor is the heart of Asun. Finish the goat meat in the oven by broiling the meat on a high setting until the edges darken. If you don't have an oven or don't feel like using it, a cast-iron skillet on the stovetop can give a nice char.
Trust me, you are about to make Asun that tastes just like it was made at a roadside stall in Lagos from the comfort of your home.
Ingredients for making Asun
- Goat Meat: Goat meat is the star of your asun dish. It gives your asun recipe a defining, rich, bold flavour and chewy texture.
- Salt: Enhances the natural flavour of the goat meat.
- Bouillon Cube: Adds umami and an extra punch of rich goodness.
- Onions: Adds sweetness and a flavourful aroma to your spicy asun.
- Red Bell Pepper: Forms the base of your pepper mix, which adds color and body to your spicy asun sauce.
- Habanero (or Scotch Bonnet): Gives your asun dish its signature spicy kick.
- Water: Helps tenderise your goat meat as it cooks, making it soft and juicy for your asun recipe.
- Paprika: Boosts the smoky flavour of your asun dish and adds a warm red hue to your spicy goat meat.
- Vegetable Oil: Helps fry your pepper mix with an irresistible, well-coated finish, which is great for the overall look of your asun dish.
How to Make Asun
- Cut goat meat into bite-size pieces, wash, and boil with salt, bouillon cube, onions, and water until 80% cooked.
- Transfer meat to a baking pan and roast in a preheated 350°F oven for 20–30 minutes until browned.
- Chop bell peppers, habanero, and remaining onions and set aside.
- Stir-fry chopped vegetables briefly in oil to retain their crunch, then turn off the heat.
- Add roasted goat meat to the pan and adjust the seasoning.
- Place a small metal bowl in the pan. Heat the charcoal until it is red-hot, then add it to the bowl. Pour oil over it and cover immediately to infuse a smoky flavor.
- Once the smoke clears, uncover and serve as desired—with rice or on its own.
How to Serve your Asun Dish
Asun is typically served hot as a standalone appetizer, but you can also serve it with:
- 1. A hot bowl of white rice
- 2. As a side dish to this delicious jollof rice
- 3. Diced fried plantains
- 4. Fresh vegetables
- 5. As a side to your party-style basmati jollof rice
Where can I find goat meat?
If you live in a place where goat meat is not readily available near you. Look for it at your local butcher, in a specialty meat shop, or in African/Caribbean markets.
Meat Selection
Bone-in goat meat is traditional and provides a richer flavor, while boneless is more convenient. You can choose whichever one you prefer.
Frequently Asked Questions About Preparing Asun
1. Can I use chicken or lamb instead of goat meat?
Yes, you can substitute your goat meat in the asun with any other protein you choose, like chicken or lamb. However, what makes asun distinct is the goat meat, which I have described as the star of the meal. Therefore, substituting your goat meat with another protein wouldn’t make it asun.
2. How do I remove the heavy smell of goat meat?
To remove the strong smell of goat meat in your asun, parboil your goat meat with ingredients like lime/lemon juice, ginger, garlic, and aromatic herbs like bay leaves. Soaking your goat meat in salt water or a mixture of lime juice and water can also help neutralise its odor.
3. How do I store and reheat my leftover asun?
If you have leftover asun, store it in an airtight container or freezer bag and keep it in your refrigerator. Asun can be stored safely in the refrigerator for 3-4 days and for several months in the freezer. Feel free to reheat it in your microwave, oven, or stovetop until it is well-heated.
4. What part of my goat meat is best for making Asun?
You can use any part of your goat meat to make asun. However, you must ensure that the parts you are using have a good balance of meat, skin, and fat.
5. How can I reduce the spice level of my asun?
One of Asun’s major components is the spice. Asun is very spicy! You can adjust the spice level using fewer or more scotch bonnets, depending on how spicy you want your asun to taste.
6. Can I make my asun ahead of time?
Yes, you can make your asun ahead of time! After preparing it, store it in your fridge and reheat it in your oven or air fryer to maintain the crispiness whenever you are ready to serve it to your guests.
7. Why did my goat meat turn out tough after cooking?
Goat meat can be naturally tough. To help it soften for your asun meal, boil it low and slow until tender before roasting or grilling.
Other Goat Meat Recipes You Can Try
Goat meat is fantastic for preparing dishes for special occasions. Here are some goat meat recipes that you might want to try out:
Asun (Smoked Goat Meat)
Ingredients
- 2 lbs. 2 lbs goat meat about 1 kg (with skin preferred, cut into bite-size chunks)
- 1 medium onion finely chopped
- 3 tsp. bouillon powder or 2 seasoning cubes
- 2 cloves garlic minced (optional, for extra flavor)
- 1 tsp. ground ginger optional
- 1 tsp. thyme
- 1 tsp. curry powder
- salt to taste
- water to barely cover the meat
- Pepper Mix
- 2 tbsp. vegetable oil
- 3-4 scotch bonnet peppers ata rodo
- 1 small onion cut into large chunks
- 2 long red peppers tatashe
- 2 tsp. smoked paprika
- 1 tsp. bouillon powder
- salt to taste
- 2 bell peppers red and green. Cut into fairly big chunks. (optional)
Instructions
- The Meat
- Wash the goat meat thoroughly and place it in a pot. Add onions, bouillon powder, thyme, curry, garlic, ginger, and salt to taste.
- Add enough water to almost cover the meat.
- Cook over medium heat until the meat is tender but not falling apart. This should take approximately 45 minutes to 1 hour, depending on the maturity of the goat meat.
- Once cooked, strain the meat from the stock. Do not discard the stock! It can be used for other soups or stews.
- Preheat the oven to 400°F (200°C). Spread the cooked goat meat pieces on a baking sheet and roast for 20–25 minutes until slightly charred.
- Pepper Mix
- Place the peppers in a tray and place it in a 400°F oven. Leave to roast until slightly charred. About 5 to 10 minutes.
- Blend the peppers coarsely (you want a chunky texture, not smooth).
- Heat oil in a pan over medium heat. Sauté the chunky cut onions for 2-3 minutes, until they are translucent and fragrant.
- Add the blended pepper mix. Season with smoked paprika, bouillon powder, and salt to taste. Fry for 5 minutes until the raw taste is gone. Add a splash of the goat meat stock if the mixture appears too dry.
- Add the roasted goat meat to the pepper sauce. Stir well to coat the meat and let it simmer on low heat for 3–5 minutes to allow the flavors to absorb.
- Taste and adjust the seasoning as needed and stir in the diced bell peppers if desired. Serve hot.
Nutrition
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Temiloluwa Deborah Odubanjo
Saturday 17th of July 2021
I love you momma, its my 1st time of coming across ur recipes and procedural method and i love them
Lola Osinkolu
Friday 23rd of July 2021
Glad you love it here! :)