Asun (Spicy Roast Goat)
Asun (spicy roast goat) is delectable and spicy, delivering bite-sized pieces with big, bold aromatic flavors from onions, habanero, garlic, and bell peppers.
- 2½-3 pounds (1-1.5kg) smoked goat meat, (cut into small pieces)
- salt and pepper (to taste (4-5g per pound of meat))
- 2 teaspoons (6-7g) Maggi (or bouillon powder (adjust to taste))
- ½ cup (80g) chopped onion
- 1 cup (236ml) water, (more as needed)
- 2-3 tablespoons (30-45ml) cooking oil
- 2 teaspoons (10g) minced garlic
- 1 teaspoon (5g) minced ginger
- 1 medium onion, (sliced)
- 2 large tomatoes ((I used Romas))
- 1 teaspoon (2-3g) white pepper
- 1 teaspoon (2-3g) smoked paprika
- 2 green onions, (sliced)
- ½ teaspoon (1-2g) curry powder ((optional))
- 2 or more scotch bonnet peppers ((adjust to taste or replace with any hot pepper))
- 1 tablespoon (10-11g) beef bouillon (or chicken bouillon)
- 2-3 bell peppers, (chopped (red, green, yellow, orange, etc.), feel free to use as many as you want)
- Boil the goat meat with salt, pepper, bouillon powder, and chopped onions in a medium pot until tender. Since the goat is already smoked, it shouldn't take more than an hour.
- Add as little water as possible to cook it without burning. I used an Instant Pot (pressure cooker) to cut the cooking time in half and added a cup of water.
- Remove the goat meat with a slotted spoon and place it on a lined baking tray. Broil on low for about 10 minutes, rotating every few minutes or until browned.
- Heat oil in a large skillet, then add garlic, ginger, and onions. Stir for about a minute, then toss in the tomatoes, white pepper, paprika, green onions, curry powder, scotch bonnet peppers, and bouillon powder. Continue cooking for 5-7 minutes.
- Finally, add roasted goat and bell pepper, stir for about 3 minutes, and adjust seasonings to taste. Enjoy!
Smokey, sizzling, spicy! Definitely not for the faint-hearted.
Native to the Yoruba-speaking Ondo people in Western Nigeria, it’s a must-try recipe. Goat meat isn’t as popular here in the U.S., but in most parts of the world, especially West Africa and the Caribbean, it’s always a crowd favorite during parties, special occasions, and Christmas.
We just got a whole goat from a local farm in preparation for a family celebration. And guess what?
I’ve been cooking up a storm. I look forward to seeing my loved ones licking their plates and sweating all over their faces.
Oh yes, this dish is definitely not for the faint-hearted. The authentic Asun spicy roasted goat recipe calls for smoking a whole goat in an open pit with skin on. After slow roasting it to perfection, you cut it into smaller pieces and sautee with lots of onions and peppers to spice things up.
How to Make Asun at Home
The smoking process isn’t so easy in a standard home kitchen, so I’ve created an easier version. If you can’t get hold of traditionally smoked goat meat, use what you can get.
It tastes just as good as the smoked version, especially if you add smoked paprika! To tone down the heat, replace some of the hot peppers with red and green bell peppers.
A little sweetness from the red bell pepper goes way further. It’s a must-try!
Serve this aromatic, sizzling asun simply with oven-baked or fried plantains. You’ll be singing for joy!
And if you’re doing this for the holidays, Merry Christmas!!!!
How to Make Asun Spicy Roast Goat
- Boil the smoked goat meat with salt, pepper, bouillon powder, onion, and as little water as possible in a medium pot until tender. (I used a pressure cooker to speed up the process.) (Photos 1-3)
- Broil – Remove the goat meat, place it on a lined baking tray, and broil it for about 10 minutes, rotating every few minutes until browned. (Photos 4-5)
- Sauté the onions, garlic, and ginger in a bit of oil for about a minute. Then add the tomatoes, white pepper, paprika, green onions, curry powder, scotch bonnet pepper, and bouillon. Continue cooking for 5-7 minutes. (Photo 6)
- Add roasted goat and bell pepper, stir for about 3 minutes, adjust the seasonings to your preferences, and serve hot. (Photos 7-8)
Tips and Notes
- If you can’t find smoked goat meat (which is usually frozen), you can make this with fresh, with or without the skin.
- If you wish to grill the meat in an open fire, you’ll need to steam it first if it’s a female, since they tend to be tougher. There’s no need to steam a buck.
- When broiling the meat, you may want to grease the tray lightly.
- A food processor or blender saves time when chopping the spices into bits.
- When adding the hot peppers to the meat, make sure that they only wilt a little to create authentic, fresh heat.
Make-Ahead and Storage
You can make this the day before, keep it in the fridge, and reheat just before serving.
You could also freeze it, then thaw it overnight in the refrigerator. While I don’t usually have leftovers, they do make me happy.
Loading up the freezer in serving-size packages lets me create a special meal on a dull day.
What to Serve With Asun
This recipe goes great with fried sweet plantains or kelewele, but jollof rice is also a great addition to the meal. Cassava pone makes a satisfying dessert.