Asun
(ah-soon)
Owambe Small Chops
True Asun isn't a stew; it's a fiercely spicy, smoky, roasted meat experience meant to make you sweat. The secret your grandmother would impart is simple: never boil the flavor out of the meat, and never disrespect the dish by adding tomatoes. We rely on the goat's own juices, the sharp, fruity heat of habaneros, and a brilliant indoor charcoal trick to bridge the gap between an American suburb and a Lagos Owambe.
Ingredients
- skin-on goat meat2 1/2 lb
- red onions2 med
- Knorr or Maggi bouillon cubes3 small
- dried thyme1 tsp
- salt1 tsp
- habanero or Scotch bonnet peppers4 med
- red bell pepper1 large
- vegetable oil2 tbsp
- natural hardwood charcoal1 small
Method
- 01
Place the goat meat, half the chopped onions, two crushed bouillon cubes, thyme, salt, and a quarter cup of water in a heavy-bottomed pot over medium-low heat.
Do not drown the meat; allow it to release its own juices and simmer covered for 40 to 50 minutes until tender and sizzling in its concentrated, rendered fat.
- 02
Spread the cooked goat meat chunks on a foil-lined baking sheet and broil on high for 15 to 20 minutes.
Turn the meat halfway through until the edges are beautifully charred and the skin is slightly crispy.
- 03
Pulse the habaneros, red bell pepper, and the remaining red onion in a food processor until coarse and chunky.
Do not blend this into a smooth paste; you want a rough, salsa-like texture that will cling to the meat.
- 04
Heat the vegetable oil in a wide skillet over medium heat, add the coarse pepper mixture and the final bouillon cube, and sauté for 3 to 5 minutes.
You only want to remove the raw, bitter edge of the onions while preserving the bright, fierce bite of the peppers.
- 05
Remove the skillet from the heat, pour the hot, charred goat meat directly from the oven into the pan, and toss vigorously.
The residual heat of the meat and the pan will perfectly marry the oils, the crispy skin, and the spicy peppers without overcooking them.
- 06
Heat your piece of hardwood charcoal over a gas burner flame until glowing red, place it in a small foil bowl nestled inside the meat skillet, drip a half teaspoon of oil onto the coal, and instantly cover with a tight-fitting lid.
Leave it sealed for 5 minutes; the trapped smoke will penetrate the meat and flawlessly replicate the wood-fired open-pit flavor of Ondo State.
Notes
Buy your goat meat frozen, pre-cut, and skin-on from a local African or Caribbean grocer.
Standard American supermarkets rarely carry it, and the skin is non-negotiable for the proper gelatinous chew. Buying it pre-butchered also saves you hours of prep time.
Authentic Asun is unapologetically spicy.
The red bell pepper helps maintain the dish's visual volume and coarse texture without adding lethal heat, but you can adjust the number of habaneros depending on the tolerance of your guests.
If you don't have a gas stove or natural charcoal, you can cheat the smoke.
Add a half-teaspoon of high-quality smoked paprika to the pepper mix during the sauté phase to achieve a comparable depth of flavor.
From Cook Nigerian in America.