Nigerian Asun (Smoked Goat) Recipe


Asun_Smoked goat in plantain_9jafoodieAsun in Fried Plantain bowl

Asun literally translates to “smoked”, used in the context of “small Chops” it describes the Smokey deliciousness that is spicy barbeque goat. The dish is native to the Ondo people, a Yoruba variant speaking populace in Western Nigeria. The tradition recipe calls for open pit slow roasted goat meat thinly chopped and served with pounded raw peppers.

Traditional Asun Recipe

Ingredients

2 lbs fully cooked pit-roasted goat meat (Skin on, no bone)

2 scotch Bonnet peppers (Ata Rodo)

1 medium red onion (Albasa hausa)

Direction:

  • Chop the peppers and onion finely. Pound until you have a coarse paste (alternatively use the chop function on your food processor)
  • Cut the cooked goat into bite size pieces, combine with raw peppers. Serve and enjoy.

Variation: For those who live outside Nigeria with no access to smoked goat or barbeque

Asun_Nigerian Food

Ingredients

  • 2 Lbs raw smoked goat (skin on) *

-Your local Nigerian store should have this, make sure the goat is smoked. It’s usually sold frozen

  • 2 scotch Bonnet peppers (Ata Rodo)
  • 1 medium red onion

Direction

  • Combine the raw goat with maggi and salt. Place on medium heat and boil until the meat is soft.

-If you cook the goat on low heat, you do not need to add water. If using high heat, add enough water to cover the meat and continue to top up until meat is thoroughly cooked

  • Drain off any excess fluid and cut the prepared goat into bite size pieces
  • Chop the pepper and onion finely. Pound until you have a coarse paste (alternatively use the chop function on your food processor)
  • Place a large pot on high heat; add in a little bit of oil. Add in the goat pieces and brown lightly
  • Combine the goat with the pounded pepper. Taste and adjust for seasoning.

Serve with a size of cold garri, ikpekere or chilled beverage of choice.


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By |October 7th, 2013|16 Comments

Join the discussion!

16 Comments

  1. Anonymous November 29, 2013 at 2:01 pm - Reply

    Dying to know how u made those plantain

  2. Chi November 11, 2013 at 9:31 am - Reply

    pleasssssssse do a post showing us how u made that fried plantaIN. Thanksgiving is around the corner and i plan to throw down for my guests. You and Lohi are awesome at what u do!

  3. Sir Farouk November 4, 2013 at 4:19 am - Reply

    This looks amazing, I ll avoid this site when at work to avoid unnecessary “longer throat” lol

  4. Cindy October 23, 2013 at 1:39 am - Reply

    Looks amazing. I want

  5. ajueket October 12, 2013 at 10:00 pm - Reply

    Looks fantastic

  6. Kitchen Butterfly October 11, 2013 at 3:21 pm - Reply

    Gorgeous recipe. Love the plantain bowls! And LOVEEEEEEE Asun. Cant wait for Christmas to stuff my face!

  7. bint October 10, 2013 at 1:06 am - Reply

    This is creativty at its peak. Nigeria food can be well presented and delicious at the same time. But its a shame most people try to force themselve to eat oyibo food. I live in US & av promised to always eat my naija food cos I can’t imagin any oyibo forcing himself to eat my naija food why force myself. And all this my inspiration comes from you food bloggers. Weldon. Will share it on my blog.

  8. Anonymous October 9, 2013 at 1:43 pm - Reply

    I love your recipe!!! How did you get the plantain to be round like that?

  9. Esosa October 9, 2013 at 12:45 pm - Reply

    How did you get the plantains like that?

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