Asun – Smoky Spiced Goat Meat with Roasted Scotch Bonnet & Sweet Peppers (Yoruba Owambe Classic)

How to Make It

1. 1

   1. Prepare the Anti-Inflammatory Marinade

   In a blender, combine one roughly chopped red onion, 4 scotch bonnet peppers (deseed 2 if preferred), the crushed garlic, grated ginger, ground turmeric, smoked paprika, ground uziza pepper, ground crayfish, lime juice, and 60 ml of the low-sodium stock. Blend to a smooth, thick paste. Taste and adjust heat — this marinade should be bold and fragrant.

   Tip: Turmeric stains surfaces and clothing. Use gloves and a dedicated blender jar where possible.
2. 2

   2. Marinate the Goat Meat

   Place the trimmed goat meat pieces into a large bowl. Pour the marinade over the meat and use clean hands or tongs to coat every piece thoroughly. Add the sea salt at this stage. Cover with cling film or a lid and refrigerate for a minimum of 2 hours, or overnight for maximum flavour penetration and tenderness.

   Tip: The longer the marinade time, the more the ginger and lime break down the muscle fibres, giving you a more tender, deeply flavoured result without extra fat.
3. 3

   3. Roast the Peppers and Tatashe

   Place the 2 whole red tatashe (red bell peppers) directly over an open gas flame or under a hot grill, turning occasionally, until the skins are charred and blistered on all sides — about 10 to 12 minutes. Transfer to a covered bowl for 5 minutes, then peel, deseed, and cut into thick strips. This step creates the authentic smoky character that defines asun.

   Tip: If no open flame is available, roast in an oven at 220°C (430°F) for 20 minutes, turning once halfway through.
4. 4

   4. Braise the Meat to Tenderness

   Pour the marinated goat meat and all marinade juices into a wide, heavy-bottomed pot. Add the remaining 60 ml of low-sodium stock. Cover and cook on medium heat for 25 to 30 minutes, or until the meat is fully cooked through and tender. Stir occasionally and ensure the pot does not run dry — add a small splash of water if needed.

   Tip: Braising before grilling is the clinical nutrition trick — it ensures the goat is fully tender without needing excess oil or prolonged high-heat cooking that can create harmful compounds.
5. 5

   5. Char and Finish on the Grill or Griddle

   Transfer the braised goat pieces to a preheated grill pan, outdoor grill, or oven grill set to high. Grill for 8 to 12 minutes, turning every 3 minutes, until the meat is nicely charred on the outside. The edges should be slightly caramelised and dark. In the final 3 minutes, lay the sliced onion rings on the grill alongside the meat to char lightly.

   Tip: Do not overcrowd the grill pan — work in batches if needed to ensure charring rather than steaming.
6. 6

   6. Toss and Combine

   Remove the grilled meat and charred onions from the grill. In a large mixing bowl, drizzle the extra virgin olive oil. Add the grilled goat pieces, charred onion rings, and roasted tatashe strips. Toss everything together well so the oil and residual marinade juices coat every piece. Add the chopped efirin (scent leaf) and toss once more.

   Tip: Adding efirin off the heat preserves its volatile aromatic oils and micronutrients. It is what gives this dish its distinctly Yoruba identity.
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   7. Plate and Serve

   Pile the asun onto a serving platter or individual plates. Scatter sliced green onions over the top. Serve immediately as a protein-rich main or as a party-style sharing platter. Pairs beautifully with cauliflower jollof rice for a low-carb meal, or with boiled unripe plantain for a more traditional and fibre-rich combination.

   Tip: For meal prep, store cooled asun in an airtight container in the refrigerator for up to 3 days. Reheat under a grill or in a dry pan to restore the smoky char.