Asun — peppered goat meat — is one of those dishes that stops conversations at Nigerian parties. A beloved Yoruba delicacy from South-West Nigeria, asun is made by fire-roasting goat meat on the bone with the skin still on until the outside is gloriously charred and smoky, then chopping the pieces and tossing them in a fiery, fragrant pepper sauce packed with scotch bonnet and bell peppers. You will find it at every Nigerian wedding, naming ceremony and birthday bash across the UK — proudly served as small chops alongside puff puff and peppered snail, disappearing from the tray within minutes of being set down.
What makes asun so special is the contrast: the crispy, almost caramelised skin against the tender, well-seasoned meat inside, all coated in a sticky pepper sauce that delivers a deep, slow-building heat. It is unashamedly bold, gloriously messy to eat, and absolutely impossible to walk past without picking up just one more piece. When you smell that smoky, peppery aroma drifting from the kitchen — or better yet, from an outdoor grill on a warm British summer evening — you know the celebration has truly started.
Everything you need to make an authentic asun is right here at Awuf Afro Store. From fresh goat meat with skin to farm-fresh scotch bonnet peppers, bell peppers, red onions and quality cooking oil, it is all just a few clicks away, delivered straight to your door across the UK.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 1.5 kg | Goat meat with skin (bone-in pieces) |
| 5 peppers | Scotch bonnet peppers (adjust to taste) |
| 2 large | Red bell peppers (roughly chopped) |
| 2 large | Red onions (1 blended for sauce, 1 sliced for frying) |
| 3 tbsp | Vegetable oil |
| 2 cubes | Beef seasoning cubes (crumbled) |
| 1 tsp | Dried thyme |
| 1 thumb-sized piece | Fresh ginger (peeled and grated) |
| 1 tsp | Garlic (garlic granules or 4 fresh cloves minced) |
| to taste | Salt |
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Method
- Marinate the goat meat (30 minutes minimum): Wash the goat meat with skin and pat completely dry with kitchen paper. Score the skin in several places with a sharp knife so the seasoning can penetrate. In a bowl, mix 1 crumbled Knorr Beef cube, the Tropical Sun Dried Thyme, half the grated ginger, half the garlic and a generous pinch of salt. Rub the mixture thoroughly all over the meat, pressing it into the scored cuts. Cover and marinate for at least 30 minutes — overnight in the fridge gives the deepest flavour.
- Roast the goat meat (35–40 minutes): Preheat your oven to 220°C / 200°C fan / Gas Mark 7. Arrange the marinated pieces on a wire rack set over a roasting tray. Roast for 35–40 minutes, turning once halfway through, until the skin is well charred and the meat is fully cooked with no pink remaining. For extra smokiness, switch to the grill setting for the final 3–4 minutes to blister the skin further. If you have a charcoal grill, use it — the results are extraordinary.
- Chop the roasted meat: Remove from the oven and rest for 5 minutes. Using kitchen scissors or a heavy, sharp knife, chop the goat meat into bite-sized pieces, keeping a piece of the crispy charred skin on each chunk. Set aside.
- Blend the pepper base: Roughly chop one red onion and add to a blender with all 5 scotch bonnet peppers and the red bell peppers. Pulse to a coarse, textured paste — do not over-blend. You want body and roughness in the sauce, not a smooth liquid.
- Begin the sauce (3–4 minutes): Slice the second red onion into thin rings. Heat the KTC Vegetable Oil in a wide, heavy-based pan or wok over high heat until shimmering. Add the sliced onion rings and fry for 3–4 minutes, stirring occasionally, until softened and catching colour at the edges.
- Cook out the pepper paste (12–15 minutes): Add the remaining ginger and garlic to the pan and stir-fry for 1 minute until fragrant. Pour in the blended pepper mixture and fry over medium-high heat for 12–15 minutes, stirring frequently, until the raw pepper smell is completely gone and the oil floats back to the top of the sauce.
- Combine and finish (5–7 minutes): Add the chopped roasted goat meat to the pepper sauce. Crumble in the remaining Knorr Beef cube and adjust salt to taste. Toss everything together over high heat for 5–7 minutes until every piece of meat is coated in a sticky, glossy pepper glaze. The sauce should cling to the meat, not sit as a pool at the bottom of the pan.
- Serve: Pile onto a warmed serving platter and serve immediately. Asun is best eaten straight from the pan, with toothpicks for party serving. A cold Malta Guinness or Orijin Bitters on the side is the classic pairing.
Tips & Variations
- The crispy charred skin is what separates asun from ordinary peppered meat — if your pieces are large, score the skin at close intervals before marinating so it crisps evenly during roasting rather than puffing away from the meat.
- Asun reheats beautifully and many cooks will tell you it tastes even better the next day. Grill and chop the meat and prepare the pepper sauce ahead of time, then combine and stir-fry hard over high heat for 5 minutes just before your guests arrive.
- Adjust the scotch bonnet quantity honestly: 3 peppers for medium heat, 5 for a proper Nigerian-party level, or more if your crowd really knows what they are about. Bell peppers can be increased to bring down the overall heat without losing flavour.
