Asun (Spicy Roast Goat)
Asun (Spicy Roast Goat) – a delectable spicy roasted goat meat dish native to the Yaruba speaking Ondo people in Western Nigeria. Smokey, sizzling, spicy! Definitely not for the faint-hearted.
- Boiled Goat Meat
- 2 ½-3 pounds goat meat cut in small pieces
- ½ cup chopped onion
- 2 teaspoons or more Maggi, beef or bouillon powder Adjust to taste
- 1 cup water or more
- Salt and pepper to taste
- 3-4 Tablespoons cooking oil
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 medium onion sliced
- 2 large tomatoes ( I used Roma tomatoes)
- 1 teaspoon white pepper
- 1 teaspoon smoked paprika
- 2 green onions , sliced
- ½ teaspoon curry powder (optional)
- 2 or more scotch bonnet pepper adjust to suit taste buds or replace with any hot pepper
- red and/or green bell pepper
- 1 tablespoon beef or chicken bouillon
Boil goat meat with salt, pepper, beef or chicken bouillon powder and some chopped onions in a medium pot until tender.
Add very little water as possible, enough to cook it. I used instapot/ pressure cooker to cook mine to cut down the cooking time in half. Added 1 cup water .
Remove goat meat with slotted spoon and placed on a lined baking tray.
Broil on low for about 10 minutes, rotating every few minutes or until brown.
Heat oil in large skillet , then add onions, garlic and ginger. Stir for about a minute. Then throw in tomatoes, white pepper, paprika, green onions, curry powder, scotch bonnet pepper and bouillon. Continue cooking for about 5-7 minutes.
Finally add roast goat and bell pepper . Stir for about 3 minutes. Adjust seasonings to taste.