A Simple Guide to Restaurant-Style Asun at Home
This version stays close to the traditional character of Asun; well-seasoned goat meat, roasted over open fire until smoky and beautifully charred, then finished with peppers and onions. The homemade flatbread and creamy cocktail sauce add a simple touch of elegance, turning a familiar favourite into a complete dining experience.
* Yield: 4 servings
* Prep Time: 30 minutes
* Cook Time: 35–45 minutes
Ingredients
The Asun
* 1kg goat meat, preferably boneless and well-trimmed
* 1½ tsp salt, or to taste
* 2cloves fresh garlic, minced
* 2–3 tbsp vegetable oil
* 7-10 Scotch bonnet peppers (atarodo), finely chopped
* 2 large red onions, finely diced
* 1 small red bell pepper, finely diced
* 1 small green bell pepper, finely diced
* 1 tsp ground black pepper
* 2 tbsp seasoning powder
* ½ tsp smoked paprika, optional
The Homemade Flatbread
* 300g all-purpose flour
* ½ tsp salt
* ½ tsp baking powder
* 1 tbsp vegetable oil
* 160–180ml warm water
The Cocktail Sauce
* ½ cup mayonnaise
* ¼ cup ketchup
* 1 tsp lemon juice
* ½ tsp Worcestershire sauce, optional
* ¼ tsp black pepper
* Pinch of paprika
* A few drops of hot sauce, optional
Method
1. Prepare the Goat Meat
Trim and fillet the goat meat into small, bite-sized pieces.
Pat the meat dry, then season with salt and minced garlic. Massage well into the meat and allow it to rest for 20–30 minutes.
2. Roast the Goat Meat
Prepare a charcoal grill and allow the coals to become hot.
Place the goat meat over the charcoal and roast, turning regularly, until cooked through, deeply browned and beautifully charred around the edges.
Set aside.
3. Prepare the Pepper & Onion Sauce
Heat the vegetable oil in a wide pan over medium-high heat.
Add the finely diced onions and peppers and sauté until softened but still slightly crisp.
Add the Scotch bonnet, black pepper and seasoning powder, if using. Cook for another 2–3 minutes until fragrant.
4. Finish the Asun
Add the roasted goat meat to the pepper and onion mixture.
Increase the heat and toss for 3–5 minutes, allowing the sauce to coat the meat evenly.
Taste and adjust the seasoning if needed.
5. Make the Flatbread
Combine the flour, salt and baking powder in a bowl.
Add the vegetable oil and gradually mix in the warm water until a soft dough forms.
Knead for 5–7 minutes until smooth. Cover and rest for 20–30 minutes.
Divide into 6–8 portions and roll each into a thin, rustic circle or oval.
Cook on a dry skillet over medium-high heat for 1–2 minutes per side, until lightly browned and toasted in spots.
Keep covered until ready to serve.
6. Make the Cocktail Sauce
Combine the mayonnaise, ketchup, lemon juice, Worcestershire sauce, black pepper and paprika.
Whisk until smooth. Add a few drops of hot sauce if desired.
Chill until ready to serve.
7. Plate & Finish
Arrange fresh lettuce leaves on a serving plate.
Pile the hot Asun over the lettuce and finish with thinly sliced red onions.
Arrange the warm flatbread alongside and serve with the cocktail sauce.
Serve immediately.
Chef’s Secret
For the most authentic character, let the fire do the work. Traditional Asun is smoked and roasted over open fire, and charcoal is the closest way to recreate that deep, smoky flavour at home. The meat should develop a beautiful char before it meets the pepper and onion sauce.
Chef D
Instagram: @dan_ossy
+234 8068281830
