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
2 lbs fully cooked pit-roasted goat meat (Skin on, no bone)
2 scotch Bonnet peppers (Ata Rodo)
1 medium red onion (Albasa hausa)
- 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
- 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
- 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.