Asun Recipe (Spicy Smoked Goatmeat)

Asun Recipe (Spicy Smoked Goatmeat), tender bite-size smoked or roasted goat meat sauteed in habanero or scotch bonnet peppers. If you love spicy food or anything with a kick of heat, then this is for you, but the heat can be adjusted accordingly. "Eat one and take 2", that's how irresistible this dish is.

This is a very common meal in Nigerian parties as a finger food or a side dish.

Why Choose This Recipe?

1. Easy and quick with very few ingredients.
2. Goatmeat has more iron and lower levels of saturated fat as compared to beef and chicken.
3. Lower in calories.

Ingredients Needed.

• Goatmeat: I used the store-bought roasted/smoked goatmeat which saved me the stress from roasting. Read along if you want to roast yours.
• Habanero peppers: Without heat, there is no asun. This can also be adjusted according to your spicy level.
• Bell peppers for taste and deep flavours
• Onions
• Garlic powder
• Salt and Seasoning powder to taste
• Black pepper for flavour

Where Can I Buy Goat Meat?

• In the diaspora, I usually buy goatmeat from the local market where the butcher just prepares the meat.
• Local grocery stores, in the meat section. Most often it is written "Bone in stewing goat" which has already been cut into bite sizes.
• Asian grocery stores always have goatmeat which is already smoked. That is where I got mine for this recipe.
• African grocery stores also sell goat meat.

What if I don't have store-bought smoked goat meat?

If using non-smoked or roasted goat meat;

• Boil your meat with the ingredients in the recipe card.
• Transfer to an aluminum lined baking sheet, spread it out and grill at 350 degrees F for 30 minutes flipping halfway through cooking time. It should be a brown colour.
• Now transfer back into the pot, add oil and continue from step 6 as in the recipe card below.

Storage

Can be stored in an air-tight container in the refrigerator for up to 3 days and in the freezer for 3 months.

Asun Recipe (Spicy Smoked Goatmeat)

Asun Recipe (Spicy Smoked Goatmeat), tender bite-size smoked or roasted goat meat sauteed in habanero or scotch bonnet peppers.

5 from 4 votes

Print Pin Rate

Course: Main Course, Snack

Cuisine: African

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 364kcal

Author: Claudy

Ingredients 

1x2x3x

• ▢ 1 kg Goatmeat partially roasted or regular
• ▢ 2 Red bell peppers
• ▢ 1 Green bell pepper sliced, julienne cut
• ▢ 1 large Onion
• ▢ 2 teaspoon Seasoning powder bouillon powder
• ▢ 2-3 Scotch bonnets or habanero, adjust
• ▢ 1 teaspoon Salt
• ▢ 1 teaspoon Garlic powder
• ▢ ½ teaspoon Blackpepper
• ▢ ½ cup Cooking oil
• ▢ 3 cups Water

Instructions

• Cut the goatmeat into bite sizes and wash very well.
• Transfer into a pot, add the salt, seasoning powder, ¼ onion (sliced) and water. Stir to combine.
• Boil on medium heat till tender.

  NOTE: Keep adding water as needed and check the pot every 5 minutes to make sure it doesn't burn. Cook until the water dries off.
• Meanwhile, using a chopper, coarsely blend 1 red bell pepper, scotch bonnets and half onion. The remaining ¼ onion, 1 red bell pepper, and the green bell pepper, slice into julienne cut and set aside.
• When the water dries, add the oil and stir-fry the goatmeat until it's golden brown.
• Now add the blended mix, black pepper and garlic powder. Stir fry for about 4-5 minutes till the peppers are fully cooked.
• Add the sliced peppers and onions, and stir fry again for 2 minutes. If it's too dry, add a little water.
• Add a pinch of seasoning powder and salt to taste, and stir again.
• Serve immediately.

Video

Nutrition

Calories: 364kcal | Carbohydrates: 6g | Protein: 52g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 163mg | Sodium: 987mg | Potassium: 853mg | Fiber: 1g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 34mg | Calcium: 39mg | Iron: 5mg

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