Smoky, spicy, and irresistibly meaty. This Nigerian Asun (Spicy Goat Meat) delivers bold flavour in every bite. Made with a rich spice blend and grilled to perfection, it's the ultimate party side that always gets guests reaching for more.
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Asun (spicy goat meat) is a popular staple across Nigerian menus. It is celebrated for its bold flavor and irresistible texture. This spicy goat meat is traditionally made with tender, bite-sized pieces of grilled or fried goat meat, coated in a spicy blend of Scotch bonnet peppers, red bell peppers, onions, and spices that deliver a perfect balance of heat and depth. The smoky char and spicy marinade create a mouthwatering combination that's both authentic and satisfying. Whether served as a side dish or appetizer, Asun is a crowd-pleaser at parties, street food stalls, and festive gatherings, offering an authentic taste of Nigeria.
You may also enjoy these peppered gizzards, Nigerian Grilled Tilapia Fish and Assorted Meat Pepper Soup.
Why This Recipe Works
- This Asun (spicy goat meat) recipe is simple to follow, with clear steps that make preparation stress-free even for beginners.
- Packed with bold, smoky flavor and satisfying heat, it's a guaranteed hit for entertaining guests.
- Serve it buffet-style alongside plantain (dodo), dundun (fried yam), Nigerian meat pie or Nigerian puff puff for a vibrant, crowd-pleasing spread.
- This asun (spicy goat meat) recipe scales effortlessly, just double or triple the ingredients without fuss.
Asun (Spicy Goat Meat) Ingredients
See the recipe card for full information on ingredients and quantities.
- Goat Meat: Ensure it is tender when boiling to prevent the meat from becoming too hard. Wash the meat well and remove dirt before cooking.
- Onions: Select white onions for blending and red onions for garnish.
- Onion and ginger powder: Feel free to use fresh onions and garlic instead of powder.
- Oil: Use vegetable or sunflower oil for this asun (spicy goat meat) recipe.
Tips and Substitutions
- Scotch bonnets: For a milder flavor, use one or two peppers and remove the seeds before blending, as the seeds are what make them spicy. For those who love a fiery kick, keep the seeds in and go for three or more. You can also balance the spice by adding more red bell peppers for a touch of sweetness.
- Frying: You can grill or fry the meat depending on your preference. Both options are delicious but have a slightly different taste. Grilling gives the beef a smokier flavor, while frying is crisper.
- Add-ins: Adding tomatoes can mellow the heat and create a sweeter, more rounded base. Garlic and ginger bring aromatic depth and warmth, while an extra Maggi cube intensifies the savory, umami notes.
How to Make Asun (Spicy Goat Meat)
Step 1: Start by chopping the goat meat into bite-sized pieces and giving it a good rinse. Pop it into a pot, then throw in some salt, seasoning powder, half of your sliced onion, and just enough water to cover everything. Stir it. Let that simmer on medium heat for about 10-15 minutes, until the meat is tender. Check from time to time to ensure that the water doesn't dry out.
Step 2: Next, add red bell pepper, scotch bonnets (depending on your spice level), and half an onion to a blender.
Step 3: Roughly blend the mixture and set aside for later. Slice up the rest of the onion, plus another red bell pepper and a green one. Set those aside for later.
Step 4: Heat a splash of oil in the pan.
Step 5: Once the meat is cooked, fry it in a splash of oil for 5-7 minutes or until it's golden and crispy. As an alternative, you can grill it for that smoky vibe.
Step 6: Pour the blended mix into the pot with the meat. Add a Knorr chicken cube, a pinch of salt, and a sprinkle of ginger and garlic powder. Let it cook for 3-5 minutes until the peppers soften.
Step 7: Finally, toss in your sliced onions and peppers. Stir-fry for another couple of minutes. If it's looking a bit dry, add a splash of water to loosen things up.
Step 8: Serve this delicious asun hot with rice, fried plantain, or whatever you're craving. You may also enjoy this tasty Beef Suya and Ewa Agoyin.
Recipe FAQs
Asun meat is spicy goat meat in English.
In the Yoruba language, asun means smoked.
Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat it in the microwave.
More Tasty Nigerian Recipes
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Asun (Spicy Goat Meat)
Equipment
- Pot
- Pan
Ingredients
- 1 kg Cooked and Grilled Goat meat
- 2 Scotch Bonnets chopped
- 1 Green Bell Pepper
- 2 Red bell peppers
- 2 Large Onions
- 2 Knorr Chicken Cubes
- ½ teaspoon of garlic powder and ½ teaspoon of ginger powder optional
- Salt to Taste
- oil
Instructions
- Cut the goat meat into bite-sized chunks and rinse thoroughly. Transfer the meat to a pot, then add salt, seasoning powder, half of the sliced onion, and enough water to cover. Stir well to combine.
- Cook over medium heat for 10-15 minutes, or until the meat becomes tender. Add more water as needed to prevent burning. Once cooked, add oil to the pot and stir-fry the goat meat for 5-7 minutes, or until golden brown. Alternatively, you can grill the meat for a smoky finish.
- Coarsely blend 1 red bell pepper, the scotch bonnets, and half an onion. Slice the remaining ¼ onion, along with 1 red bell pepper and 1 green bell pepper, and set aside.
- Add the blended pepper mixture to the pot, along with one Knorr chicken cube, salt to taste, ginger powder, and garlic powder. Cook for 3-5 minutes, allowing the peppers to soften and release their flavor.
- Finally, add the sliced onions and peppers. Stir-fry for an additional 2 minutes. If the sauce becomes too dry, add a splash of water to loosen it.
- Serve hot with rice, fried plantain, or your favorite side dish.
Notes
- Scotch Bonnets: For a gentler heat, consider using one or two scotch bonnets and removing the seeds before blending. If you want a fiery kick, leave the seeds in and use three or more. For added sweetness, toss in extra red bell peppers.
- Frying vs. Grilling: You can either fry or grill the meat, it's totally up to you. Grilling gives it a smoky, charred flavor, while frying makes the meat crispier and more caramelized. Both are delicious, just slightly different in texture and taste.
- Flavor: Add tomatoes for a softer, sweeter base. Garlic and ginger bring bold, aromatic depth, and tossing in an extra Maggi cube amps up that savory, flavor.
Bau says
So tasty and delicious
Palay says
This asun was absolutely scrumptious — Every bite had so much flavour.
Jen Sim says
Glad you enjoyed it