Asun (Spicy Goat Meat)

Ingredients

• 1 kgcooked and grilled goat meat
• 2Scotch bonnets, chopped
• 1green bell pepper
• 2red bell peppers
• 2 largeonions
• 2Knorr chicken cubes
• ½ tsp eachgarlic powder and ginger powder (optional)
• to tastesalt
• as neededoil

Instructions

1. 1

   Prepare the goat

   Cut the goat meat into bite-sized chunks and rinse thoroughly. Put it in a pot with salt, seasoning powder, half the sliced onion and enough water to cover. Stir to combine.

2. 2

   Cook and brown

   Cook over medium heat for 10–15 minutes, until tender, adding water as needed to prevent burning. Add oil and stir-fry for 5–7 minutes, until golden brown, or grill the meat instead for a smoky finish.

3. 3

   Prepare the peppers

   Coarsely blend 1 red bell pepper, the Scotch bonnets and half an onion. Slice the remaining ¼ onion, 1 red bell pepper and 1 green bell pepper, then set them aside.

4. 4

   Cook the pepper blend

   Add the blended pepper mixture to the pot with one Knorr chicken cube, salt to taste, ginger powder and garlic powder. Cook for 3–5 minutes, until the peppers soften and release their flavour.

5. 5

   Add sliced vegetables

   Add the sliced onions and peppers, then stir-fry for a further 2 minutes. If the sauce gets too dry, add a splash of water to loosen it.

6. 6

   Serve the asun

   Serve hot with rice, fried plantain or another side dish of your choice.

What is asun?

Asun is a Nigerian dish of goat meat cooked with chilli peppers, often served as a lively party snack or side. Its appeal comes from the contrast between deeply savoury meat and a punchy pepper mixture.

This version uses both a coarse blended base and sliced peppers and onions. Browning or grilling the goat before it simmers with the peppers builds a satisfying mix of smoky, meaty and fresh flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 574 calories, 70g protein, 15g carbs, 25g fat.

The goat meat supplies most of the protein, while the peppers and onions contribute carbohydrates. Goat meat and the oil used for browning account for much of the fat; serve a moderate portion with rice or plantain and plenty of vegetables to balance the plate.

Choosing the goat meat

Goat meat: the recipe lists cooked and grilled meat, while its method also describes simmering and browning it from the start. If your meat is already cooked, use the tenderness cue rather than automatically cooking it for the full simmering time.

Bite-sized pieces: keeping the chunks fairly even makes them easier to brown and serve. Trim or cut any particularly large pieces before cooking.

Building the pepper base

Blended peppers: a coarse blend of red pepper, Scotch bonnet and onion coats the meat while retaining some texture. Avoid blending it completely smooth if you want a more rustic finish.

Sliced vegetables: the remaining pepper and onion go in at the end, so they keep more shape and a little bite. The recipe includes Scotch bonnets, so adjust the heat at the table with mild sides rather than assuming the dish will be gentle.

Browning and grilling

Browned meat: stir-frying the cooked goat for 5–7 minutes should give it golden edges. If the pot starts to catch, add a little water as needed, but keep the meat moving so it browns rather than steams.

Smoky finish: grilling is offered as an alternative to stir-frying. Watch the meat closely and turn it as needed so it gains colour without drying out.

Knowing when it is ready

Tender goat: the simmering stage is complete when the meat is tender to bite. The stated 10–15 minutes is a guide; already-cooked meat may need less time, while tougher pieces can take longer.

Soft pepper base: cook the blended mixture for 3–5 minutes until it softens. After adding the sliced vegetables, the final 2 minutes should warm them through without losing all their texture.

Serving ideas

Rice: plain rice makes a straightforward companion and gives the spicy sauce somewhere to go. Serve the asun hot alongside it.

Fried plantain: its soft texture and sweetness work well against the chilli heat. You can also choose another favourite side, as the recipe suggests.

Recipe notes & tips

• Cut the goat into similarly sized chunks so they cook and brown more evenly.
• Add water during cooking only as needed to stop the pot from burning.
• Keep the pepper blend coarse for a more textured sauce.
• Taste before adding extra salt, since the seasoning cubes are salty.
• Add a splash of water if the sauce becomes too dry.
• Serve the dish hot, while the goat is browned and the sliced vegetables still have some bite.

Variations

• Milder heat: Use fewer Scotch bonnets for a less fiery pepper mixture.
• Smokier finish: Grill the goat meat instead of browning it in the pot.
• Extra pepper: Add more sliced bell pepper for a vegetable-forward finish.
• Optional spices: Leave out the garlic and ginger powders, as the recipe marks them optional.
• Classic sides: Serve with fried plantain or rice for a fuller plate.

Common mistakes to avoid

• Overcooking cooked goat: Check for tenderness early and shorten the simmer if the meat is already tender.
• Letting the pot catch: Add water as needed during simmering and stir the meat while browning.
• Blending the vegetables smooth: Keep the pepper mixture coarse for the texture intended by the method.
• Adding all the peppers at once: Reserve the sliced vegetables for the final 2 minutes so they keep some bite.
• Making the sauce too dry: Stir in a splash of water to loosen it.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat thoroughly in a pan over a medium-low heat, adding a splash of water if the sauce has thickened.

Frequently asked questions