Asun (Yoruba Party Goat)
Asun is goat that has already lived two lives: first on the grill, then in a pepper-onion bath that finishes it sticky and loud. At Nigerian-American parties it lands on the table in foil trays while aunties negotiate who gets the last piece.
- Time
- 2 hr 30 min
- Serves
- 8–10
- Patience
- Some patience
- Occasion
- Party & celebration
Where this dish comes from
Asun belongs to Yoruba party culture — especially Lagos and southwest Nigeria — where goat is grilled over charcoal until smoky, then chopped small and tossed in a pepper-onion reduction. It is finger food, not stew; you pick at it between conversations.
In the diaspora, asun often gets made on a backyard grill or under the broiler because the open-fire smoke of a Nigerian street party is hard to replicate. The spirit is the same: char first, pepper second, serve immediately.
Ingredients
The goat
- 3 lbs (1.4 kg) bone-in goat meat, cut into 1-inch (2.5 cm) chunks
- 1 tbsp (15 ml) neutral oil
- 1 tsp salt
- 1 tsp seasoning powder (such as Knorr or Maggi)
- 1 tsp dried thyme
- 1/2 tsp black pepper
The pepper finish
- 2 large red onions — 1 halved for grilling, 1 sliced thin
- 4 scotch bonnet peppers, stemmed (adjust to family heat)
- 1 red bell pepper, roughly chopped
- 3 tbsp (45 ml) neutral oil
- 1 tsp crayfish powder (optional, Lagos-style)
- 1/2 tsp seasoning powder
- 1/4 cup (60 ml) beef or goat stock, or water
The method
Step 1: Season the goat with salt, seasoning powder, thyme, black pepper, and oil. Let it sit at least 30 minutes — overnight in the fridge is better.
Step 2: Grill over medium-high charcoal or broil 6 inches (15 cm) from the heat, turning often, until deeply charred and cooked through — about 35–45 minutes. Rest 10 minutes, then chop into bite-size pieces.
Step 3: Char the halved onion on the same grill until blackened in spots. Blend with scotch bonnets and bell pepper until coarse, not smooth.
Step 4: Heat 3 tbsp oil in a wide pan over medium-high. Fry the sliced onion until it starts to caramelize — 8–10 minutes.
Step 5: Add the pepper blend and fry until the raw smell is gone and the oil tinges red, about 10 minutes. Season with crayfish (if using) and seasoning powder.
Step 6: Toss in the chopped goat and a splash of stock. Stir-fry 3–5 minutes until every piece is coated and slightly sticky. Taste and adjust salt.
Step 7: Serve hot in a tray lined with foil — asun waits for no one.
Family notes ✎
- Lagos party asun often uses pre-boiled goat before grilling so pieces stay tender; some families grill from raw for a chewier bite. Ask which camp yours is in.
- Edo and Delta cousins may add more crayfish and less bell pepper. Igbo households at mixed parties sometimes swap goat for beef — still delicious, not asun by name.
Substitutions
- No goat? Lamb shoulder cut small gets closest to the flavor.
- Scotch bonnet too fierce? Use 2 habaneros plus 1 mild red chili for color without surrendering heat entirely.
- Indoor-only? A cast-iron grill pan under the broiler with the fan on high is the honest diaspora workaround.
On the calendarOwambe receptions, graduation parties, and any gathering where someone says 'just bring a tray.'
Dietspora · Recipe Ebook
The Nigerian-American Table
Nigerian-American
Go deeper
The Nigerian-American Table
Nigerian home cooking for the diaspora kitchen — 51 recipes and pages to record your family's version.
Get the guide — $29
