Asun — Print Recipe — The Culinary Codex

A popular Nigerian party dish of tender goat meat grilled until smoky, then tossed in a fiery pepper sauce with onions and scotch bonnet peppers, creating an irresistible spicy snack.

Ingredients

1kg goat meat, cut into small pieces
4 scotch bonnet peppers, chopped
2 large onions, roughly chopped
3 tbsp vegetable oil
2 tsp ground cameroon pepper
1 tsp thyme
2 seasoning cubes
1 tsp garlic powder
1 tsp ginger powder
Salt to taste

Instructions

1 Season the goat meat with garlic powder, ginger, thyme, seasoning cubes, and salt, then boil with a little water for about 40 minutes until tender.
2 Drain the cooked goat meat and grill over charcoal or under a broiler, turning frequently, until nicely charred and smoky on all sides.
3 Heat vegetable oil in a large pan and saute the chopped onions and scotch bonnet peppers with cameroon pepper until the onions are slightly softened.
4 Toss the grilled goat meat into the pepper and onion mixture, stir to coat every piece thoroughly with the spicy sauce, and serve immediately as a hot appetizer.

Did You Know?

Asun originated from the Yoruba people of southwestern Nigeria and has become the unofficial king of Nigerian party foods, with no owambe celebration considered complete without it.