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A plate of Asun, spicy roasted goat meat garnished with green peppers, red chili, and onions, served hot and smoky.
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Asun (Smoked Goat Meat)

Asun is a spicy Nigerian delicacy made with roasted goat meat sautéed in hot pepper sauce and onions. Smoky, tender, and bursting with bold flavor.
Course Side Dish
Cuisine African
Keyword easy, homemade
Prep Time 15 minutes
Cook Time 1 minute
Total Time 50 minutes
Servings 5
Calories 122.2kcal
Author Lola Osinkolu

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

Calories: 122.2kcal | Carbohydrates: 14.4g | Protein: 3g | Fat: 7.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 1.6g | Trans Fat: 0.04g | Cholesterol: 0.7mg | Sodium: 1034.6mg | Potassium: 413.8mg | Fiber: 4.4g | Sugar: 7.5g | Vitamin A: 4630.3IU | Vitamin C: 158.3mg | Calcium: 35.9mg | Iron: 1.8mg