Nigerian
Asun
Asun is Nigerian peppered goat meat, first cooked until tender, then grilled or smoked and tossed in a fierce ata rodo sauce. It is best served hot, with the charred edges, softened onions, and glossy pepper clinging to every piece.
Watch it madeOluchi’s kitchen · 1:01
Ingredients
- Goat meat with skin, bone-in, cut into chunks500g
- Red onion, divided1 medium
- Scotch bonnet peppers or ata rodo4
- Garlic clove1
- Fresh ginger1 small piece
- Seasoning cube1
- Saltto taste
- Vegetable oil2 tbsp
- Green bell pepper, diced1/2 small
- Ground crayfish1 tsp
Method
- Rinse the goat meat well, place it in a pot, and add half of the onion sliced, the garlic, ginger, seasoning cube, salt, and just enough water to barely cover the meat.
- Cover and cook over medium heat for 45 to 60 minutes, topping up with a little water only if needed, until the goat meat is tender but not falling apart.
- Lift the goat meat from the stock and reserve 3 tablespoons of the stock for the pepper sauce.
- Arrange the goat meat on a charcoal grill and grill until smoky, browned, and slightly crisp at the edges, turning often; alternatively, grill under a very hot oven grill until charred in spots.
- Roughly blend or pound the scotch bonnet peppers with the remaining half onion, keeping the mixture coarse rather than smooth.
- Heat the vegetable oil in a wide pan over medium heat, add the pepper and onion mixture, and fry for 5 to 7 minutes until the raw smell reduces and the oil begins to show.
- Stir in the reserved goat stock and ground crayfish, then taste and adjust the salt.
- Chop the grilled goat meat into bite-size pieces if needed, add it to the pepper sauce, and toss well until every piece is coated.
- Add the diced green bell pepper and a few fresh onion slices, toss for 1 minute, and serve hot.
Common questions
Can I substitute goat meat with another meat for Asun?
Yes. Beef chuck or mutton can work, but they won’t taste quite the same. Use bone-in, well-marbled pieces and cook until tender before grilling. Avoid lean cuts—they dry out and won’t give the same rich, smoky result.
How long should I cook the goat meat before grilling?
Simmer the goat meat for about 45 to 60 minutes, until tender but still firm enough to hold shape. If the pieces are large or older goat meat is used, it may take a little longer. Don’t let it fall apart.
What are the most common mistakes when making Asun?
The biggest mistakes are overcooking the meat before grilling, blending the pepper sauce too smooth, and not frying the pepper mixture long enough. Also, don’t skip grilling or charring—the smoky edge is what makes Asun taste right.
How should I store leftover Asun?
Store cooled Asun in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or oven so the meat stays a little crisp. For longer storage, freeze for up to 2 months, though the texture softens.
What should I serve with Asun?
Serve Asun hot as a party snack or main dish with chilled drinks. It goes well with fried plantains, yam, rice, or as a side with jollof rice. A few onion slices or extra pepper on the side are also common.