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?
- Easy and quick with very few ingredients.
- Goatmeat has more iron and lower levels of saturated fat as compared to beef and chicken.
- Lower in calories.
- 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
- 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.
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)
- 1 kg Goatmeat partially roasted or regular
- 2 Red bell peppers
- 1 Green bell pepper sliced, julienne cut
- 1 large Onion
- 2 tsp Seasoning powder bouillon powder
- 2-3 Scotch bonnets or habanero, adjust
- 1 tsp Salt
- 1 tsp Garlic powder
- ½ tsp Blackpepper
- ½ cup Cooking oil
- 3 cups Water
- 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.