Let me tell you about the first time I truly met Asun. It wasn’t at a restaurant, but at a bustling “owambe” in Lagos. The air was thick with music, laughter, and the unmistakable, mouthwatering scent of pepper and smoke. From a corner, a man tended to a massive grill, turning chunks of meat that sizzled and popped over glowing coals. He handed me a small piece on a toothpick. It was dark, almost blackened at the edges, and coated in a fearsome red paste. I bit in. What followed was a sensation—an immediate, aggressive heat from the scotch bonnet that made my eyes water, followed by the deep, savory, almost gamey flavor of perfectly roasted goat, and finally, the sharp, clean finish of raw onions. It was an assault on the senses in the best way possible. It was alive. This is my home kitchen rendition. We’re using the broiler to mimic that fierce, direct heat. It’s not for the faint of heart, but for those who dare, it’s a revelation.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 mins (+4 hrs marinate) | 25 mins | 55 mins | 4-6 people | Medium |
Why You’ll Love This Recipe
- It’s explosively flavorful. This is a dish that makes a statement and doesn’t apologize for it.
- The textural contrast is everything. Tender, juicy meat with a slightly charred, crispy edge.
- It’s surprisingly simple. The ingredient list is short; the magic is in the technique and the marinade.
- It’s the ultimate party food. Serve it with toothpicks and watch it disappear in minutes.
Grab These
For the Goat & Marinade:
- 2 lbs young goat meat (shoulder or leg), cut into 1-inch cubes (get this from a halal or Caribbean butcher if you can)
- 1 large red onion, roughly chopped
- 4-6 scotch bonnet peppers, stemmed (Adjust for your bravery. 4 is fiery, 6 is infernal. Do not remove seeds if you want the true experience.)
- 4 cloves garlic
- 1-inch piece of ginger, peeled
- 1 tbsp ground crayfish (this is the umami secret!)
- 1 tbsp chicken or beef bouillon powder
- 1 tsp dried thyme
- ½ cup vegetable oil
- 2 tbsp white vinegar or lemon juice
- Salt to taste
For the Final Toss & Garnish:
- 1 large red onion, thinly sliced into rings
- 1 green bell pepper, diced (for a fresh, crisp contrast)
- 1 extra scotch bonnet pepper, finely minced (optional, for the brave souls)
- 2 tbsp chopped fresh parsley or cilantro
Let’s Make It
First, we must tame the beast. Goat meat can be tough, so we need to break it down and infuse it with flavor. Place the cubed goat meat in a large bowl. To that, add the roughly chopped red onion, scotch bonnets, garlic, ginger, crayfish, bouillon powder, thyme, vegetable oil, and vinegar.
Now, get your hands in there. Massage that fiery, fragrant paste into every nook and cranny of the meat. Don’t be shy. Cover the bowl tightly with plastic wrap and let it marinate in the refrigerator for at least 4 hours, but ideally overnight. This wait is what transforms the meat from simply spicy to deeply, complexly flavorful. The vinegar and oil begin the tenderizing process.
When you’re ready to cook, preheat your broiler to high. Arrange an oven rack about 6 inches from the heat source. Take the meat out of the fridge and let it sit at room temperature for 20 minutes.
Now, we create the char. Spread the marinated goat pieces in a single layer on a baking sheet lined with foil (for easy cleanup). You want space between them so they roast, not steam. Don’t pour all the extra marinade over them just yet—we’ll use that later.
Place the baking sheet under the broiler. Broil for 8-10 minutes, until the tops are beginning to blacken in spots. Flip the pieces and broil for another 8-10 minutes. You’re looking for a beautiful, dark, crispy-edged char. The smell will be incredible—smoky, spicy, and meaty all at once.
Once the meat is cooked through and nicely charred, remove it from the oven. Now, for the final act. In a large bowl, combine the hot, freshly broiled goat meat, the sliced red onions, diced green bell pepper, and the remaining marinade from the bowl. Toss everything together vigorously. The residual heat from the meat will slightly wilt the onions and peppers, taking the raw edge off while still leaving them crisp and refreshing.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 380 kcal |
| Protein | 35g |
| Carbohydrates | 8g |
| Fat | 24g |
| Fiber | 2g |
| Sugar | 4g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Smoky Jollof Twist:Â Add a teaspoon of smoked paprika to the marinade for an extra layer of depth.
- “Asun” Beef Short Ribs:Â Use bone-in beef short ribs for an even more decadent, fall-off-the-bone version.
- Grilled Perfection:Â If you have a grill, this is the ultimate method. Cook over direct, high heat for that authentic smoky flavor.
Serving Ideas
This is meant to be eaten with your fingers. Serve it family-style on a large platter, with a stack of toothpicks nearby. It is sublime with a cold, crisp Nigerian lager like Star or Gulder to put out the fire. For a more complete meal, serve it with a simple side of Fried Plantains (Dodo) and a cool, creamy slice of avocado.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a dry, hot skillet to re-crisp the edges. It does not freeze well, as the peppers can become bitter.
My Two Cents
Do not fear the char. The blackened, almost burnt-looking edges are not a mistake; they are the goal. That bitterness from the char is a crucial part of the flavor profile, balancing the intense heat of the peppers and the richness of the meat. If your meat isn’t getting dark enough, your broiler isn’t hot enough or the rack is too low. Don’t be tempted to take it out too early.
You Asked, I’m Answering
“My goat meat is still tough! What can I do?”
Goat meat needs time. If your pieces are still chewy after broiling, you can add a splash of water to the baking sheet, cover it tightly with foil, and finish cooking in a 325°F (160°C) oven for another 20-30 minutes until tender. Then, uncover and broil again for a few minutes to re-crisp.
“This is too spicy for me!”
You can control the heat in two ways: 1) Remove the seeds and white membranes from the scotch bonnets before blending the marinade. 2) Use only 1 or 2 peppers in the marinade and omit the extra fresh one at the end.
“Can I use lamb instead?”
Absolutely. Lamb is a fantastic substitute and more readily available in many places. The cooking method remains exactly the same. The flavor will be slightly different, but still incredibly delicious.