Excitingly spicy asun spicy goat meat

Asun spicy goat meat

ASUN spicy goat meat

Asun spicy goat meat is roasted goat meat with the skin intact, sauteed in onions and pepper, plenty of onions and hot pepper. It is a delicacy from the western part of Nigeria commonly served at parties as finger food (small chop, petit four).

For parties, the goat meat is roasted over an open flame or hot charcoal or a barbeque grill. This is not always possible for the home cook. The oven or grill can be used and the asun will still be delectable.

It is exciting that we don’t have to wait for a party to enjoy Asun spicy goat meat. This recipe is, therefore, adapted to the home cook and is just as good as the “original”.


Another good thing about making asun at home, besides having as much as you want is, you can control the amount of pepper used. Those party cooks I believe have armour plated tongues.

The pepper and onions are supposed to be more raw than cooked. Your aim is to warm them through with the meat and not really to fry them, so they remain fresh.


I prefer using boneless goat meat but boney goat meat can also be used. There are different routes the home cook can take to arrive at delicious Asun spicy goat meat.

You can cook the meat briefly before grilling or marinate and go straight to grilling.

If an oven is not available, skip these steps and look further down the page.

To make Asun spicy goat meat

500g boneless goat meat (with the skin)
1 large onion
8 scotch bonnet (or less)
2 seasoning cubes
2 tablespoons vegetable oil

Cut goat meat into large pieces, place in a pot, season with salt, seasoning cube, and a little of the chopped onions (do not add any water).

Stir, cover and place over medium-low heat.


Cook for 5 minutes and take off the heat. Notice the bean seeds in my pot, that is to help tenderise the meat.



Instead of cooking, place the meat in a bowl, add salt and seasoning cube, cover to marinate for 2 hours in the refrigerator. Go straight to roasting, grilling or barbecuing.

Using an oven

Line an oven tray with foil and drizzle with a little oil.

Spread partly cooked meat (or marinated meat) on the tray.


Place in the oven at 200 deg. C for 15-20 minutes until tender.

If you didn’t boil it, you will have to cook for a longer time.

Leave to rest for 5 minutes.

Meanwhile, chop onions and scotch bonnet and set aside.



Remove goat meat from the roasting tray and cut into bite-size pieces on a chopping board.


Place a dry wok or frying pan on medium high heat add vegetable oil.


When hot, add onions, pepper and goat meat. Stir-fry for 2 to 3 minutes.


Remember the onions and pepper are not really being cooked, you are just warming them through.

They are supposed to be more raw than cooked.

Taste for salt. Take off the heat and serve.


If an oven is not available

After marinating your goat meat as above, sear it in a pan with a little oil till browned.

Place in a pot with a little water and cook until tender.


Cut the goat meat into bite-size and fry to crisp up.


Add onions and pepper.


When they have warmed through, taste for salt.


Take off the heat.



  • There are some optional ingredients that can also be added e.g green bell pepper, garlic powder, thyme etc. It’s all a matter preference.
  • If you are going to barbeque your meat, place it on a greased roasting tray so that the drippings in the roasting pan can be used to warm the onions and pepper. It adds more flavour to your Asun.
  • Asun can also be used to fill a wrap, just like your shawarma. Include some vegetables (shredded cabbage, carrot, cucumber etc) and you have a very filling snack or meal. (Will post soon).


Enjoy your Asun spicy goat meat with a delicious mocktail like Healthy beetroot juice, cucumber juice or tame the heat of asun with a yoghurt drink, mango lassi.

If you enjoyed my Asun spicy goat meat, you will also enjoy my Peppered gizzard, Peppered snail, Peppered Ponmo (peppered cowskin) and Gizdodo, gizzard and dodo.

Do you have any comments, questions or suggestions, please leave a comment below.

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