Chunks of goat meat grilled or smoked, then tossed in a hot sauté of peppers, onions and scotch bonnet. Smoky, fiery finger food eaten at parties and bars.
Asun is owambe food — the Yoruba party staple passed on trays at weddings and naming ceremonies, and a bar snack with cold drinks. In diaspora it anchors Nigerian parties in Houston, Atlanta and the Bronx, the smoky pepper smell signaling celebration.
Goat is one of the leanest red meats — less fat than beef, with strong iron, B12 and zinc, the exact nutrients that address the iron-deficiency anemia common among Black women. Grilled rather than fried, asun keeps the protein clean. The watch points are the salt and seasoning cubes the peppers are sautéed with, which can run high in sodium. Lean on fresh peppers, onion and a light hand with bouillon, and asun is a genuinely strong protein snack.
Season goat chunks, grill or smoke until just cooked and charred at the edges. Sauté sliced onion, bell and scotch-bonnet pepper in a little oil, fold the grilled goat through, and finish with a squeeze of lime. Serve hot as finger food.
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