Asun (Spicy Roast Goat )

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Asun (Spicy Roast Goat) – a 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 Caribbeans  it’s  always a crowd favorite during parties , special occasions and Christmas.

We just goat a whole goat from a local farm, here in Los Angeles  ,in preparation for Christmas . And guess what ? I have been cooking a storm.  It’s almost Christmas an 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 a 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:

1. If you can’t get hold of a smoked goat meat (which are usually frozen for days), you can proceed with the raw one with or without the skin on.
2. If you wish to grill the meat in an open fire barbecue, you need to steam it first if it’s a female goat since it tends to be tougher. No need to steam though if you have a male goat meat.
3. When grilling the meat in the oven, you may lightly grease the meat or the tray.
4. You can use a food processor or blender when chopping the spices into bits to save time.
5. When adding the peppers onto the sauteed meat, make sure that the spices has only wilted a little to create an authentic and fresh heat.

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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.

Course: Main

Cuisine: African

Servings: 4 - 5 people

Calories: 499 kcal

Author: Immaculate Bites

Ingredients

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

Stir Fry

• 3-4 cup 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

Instructions

1. Boil goat meat with salt, pepper, beef or chicken bouillon powder and some chopped onions in a medium pot until tender.
   

2. 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 .
   

3. Remove goat meat with slotted spoon and placed on a lined baking tray.
   

4. Broil on low for about 10 minutes, rotating every few minutes or until brown.
   

5. 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.
   

6. Finally add roast goat and bell pepper . Stir for about 3 minutes. Adjust seasonings to taste.

7. Serve warm.
   

 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.