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Asun

Also known as Asun (Spicy Smoked Goat Meat)

Asun is a premium smoked and peppered goat meat dish that originated in Ondo State and has become synonymous with high-end Nigerian party culture and Yoruba celebrations. The dish begins with whole goat skin-on pieces that are first grilled or smoked over open fire to impart a distinctive charred, smoky flavour, then finished in a fiery pepper sauce.

Asun, Nigerian cooking

Ingredients

  • a big quantity of goat meat (with skin on), cut into large chunks
  • 1 teaspoon of salt
  • 1 teaspoon of ground pepper
  • 1 teaspoon of thyme
  • 1 cube of Knorr seasoning
  • 1 teaspoon of curry powder FOR THE PEPPER SAUCE:
  • 5 to 6 Atarodo (fresh red chilli peppers)
  • 1 Tatashe (red bell pepper)
  • 1 large onion, chopped
  • 3 big tablespoons of vegetable oil
  • 1 teaspoon of ground crayfish
  • Salt to taste
  • 1 cube of Knorr

Method

  1. 01

    Cleaning the Goat Meat. Rinse the goat chunks under cold water. Do not remove the skin — the skin is essential to authentic Asun. To remove any strong odour, rub the meat with the juice of 1 lemon and 1 teaspoon of salt. Let sit for 10 minutes, then rinse thoroughly.

  2. 02

    Parboiling. Place the goat meat in a pot with onion, thyme, curry, salt and half a seasoning cube. Cover with water and parboil on medium heat for 25 to 30 minutes until half-cooked. The meat should be partially tender but still firm. Remove from pot and drain. Reserve the stock.

  3. 03

    Smoking / Grilling. This is the defining step. Place the parboiled goat pieces on a charcoal grill, open flame grill or in a very hot oven (maximum oven heat) and grill for 10 to 15 minutes, turning frequently. The skin must char and become slightly crispy while the meat inside remains moist. This smoking step gives Asun its signature flavour. If you have a wire rack, place it over the gas cooker flame for a few minutes per side.

  4. 04

    Preparing the Pepper Sauce. While the meat grills, blend the Atarodo, Tatashe and onion together until smooth but not too fine — some texture is good. Heat 3 big tablespoons of oil in a wide pan over medium-high heat. Pour in the blended pepper. Fry vigorously for 10 to 12 minutes, stirring frequently, until the water evaporates and the oil rises to the top.

  5. 05

    Finishing the Asun. Add the grilled goat pieces to the pepper sauce. Add ground crayfish, the remaining seasoning cube and a splash of the reserved stock. Stir well to coat all pieces in the sauce. Cook for 8 to 10 minutes on medium heat until the sauce is thick, clinging to the meat. Taste and adjust salt and pepper.

  6. 06

    Serving. Serve hot on a platter garnished with sliced onion rings. Insert toothpicks for party service.

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