Grilled or smoked goat meat cut into bite-size pieces and tossed in a fiery saut of onions, scotch bonnet, and bell pepper. A celebratory Yoruba party dish.
Asun is owambe (party) food — the smoky, peppery goat that shows up at every Yoruba celebration. It rhymes directly with the Black American barbecue tradition: smoked meat, communal occasion, the pitmaster's pride. Goat and grill as the language of festivity on both sides of the water.
Goat is one of the leanest red meats — lower in saturated fat and calories than beef while delivering heme iron, zinc, and B12 in highly absorbable form, addressing the iron-deficiency anemia common among Black women. Smoking or grilling the goat keeps added fat low, and the generous peppers contribute vitamin C (which boosts iron absorption) plus capsaicin, which research links to metabolism and modest blood-pressure benefits. Asun is a protein-and-pepper dish that, grilled rather than fried, is genuinely lean.
Marinate goat in onion, garlic, ginger, and seasoning, then grill or smoke until tender with a charred edge. Cut into bite-size pieces and toss in a quick saut of sliced onion, scotch bonnet, and bell pepper with a little oil. Serve hot as a small-chop, starter, or with a modest portion of rice or plantain.
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