Asun (Spicy Roast Goat) – delectable spicy roasted goat chopped into bite-sized pieces, with big bold aromatic flavors from onions, habanero, garlic and bell peppers. Smokey, sizzling, spicy! Definitely not for the faint-hearted. Native to the Yoruba speaking Ondo people in Western Nigeria.
Goat meat isn’t that well-celebrated here in the U.S. But in most other parts of the world, especially West Africa and the Caribbean it’s always a crowd favorite during parties, special occasions and Christmas. We just got a whole goat from a local farm here in Los Angeles, in preparation for Christmas. And guess what? I have been cooking up a storm. It’s almost Christmas and I am stuffed. No goat meat for me on Christmas. But this spicy roast goat is making an appearance on the Christmas spread for others to indulge.
You will be licking your plate and sweating all over my face. Oh yes, this dish is definitely not for the faint-hearted. The authentic Asun (Spicy Roast Goat ) recipe calls for a whole smoked goat in an open pit with skin on, slow roasted to perfection and cut into smaller pieces and sauteed with lots of onions and peppers to spice things up. This is an easy version for the home cook.
But if you can’t get hold of smoked goat meat, you can use skinless goat. It tastes just as good as the smoked version! Pinky swear! 😉
To tone down the heat use less peppers, and more red and green bell peppers – a little sweetness from the red bell pepper goes way further. It’s a must try! Serve this aromatic sizzling Asun simply with this oven baked Jollof rice here or fried plantains. You’ll be singing for joy!. Merry Christmas!!!! Tips and Notes:
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. Serve warm.
