Nigerian "Asun" (Peppered Goat Meat) Served with Rice

Ingredients

3.3 pounds Goat meat (bone-in cuts)
2 pieces Red onion
3 pieces Bay leaves
4 pieces Scotch bonnet or red chili peppers
2 pieces Green chili peppers
4 pieces Garlic cloves
2 tablespoons Mixed spices / seasoning blend (curry, thyme, bouillon)
4 tablespoons Vegetable or avocado oil
2 cups Long grain white rice
3.5 cups Water
1 teaspoons Salt

Steps

Season the goat meat: Rinse 3.3 pounds Goat meat (bone-in cuts) well and pat dry. Cut into medium chunks if not already done. Season generously with 2 tablespoons Mixed spices / seasoning blend (curry, thyme, bouillon), salt, and crush in 4 pieces Garlic cloves. Slice one of the 2 pieces of Red onion and mix it in. Let it marinate for at least 30 minutes — or overnight in the fridge for deeper flavor.

Boil the meat until tender: Add the seasoned goat meat to a pot. Add 3 pieces Bay leaves and just enough water to cover. Bring to a boil, then reduce to a gentle simmer. Cook until the meat is tender and falling off the bone. Drain and set the meat aside — save a cup of that broth, it's liquid gold.
Grill or broil for that smoky finish: Spread the boiled meat on a baking tray. Drizzle with a little 4 tablespoons vegetable or avocado oil and broil in the oven at high heat (or grill over charcoal) until slightly charred and caramelized on the edges. This is what gives Asun its signature smoky depth.
Make the pepper sauce: Roughly blend 4 pieces Scotch bonnet or red chili peppers, 2 pieces Green chili peppers, and the remaining 2 pieces Red onion into a coarse paste — don't over-blend, you want some texture. Heat 4 tablespoons of vegetable or avocado oil in a wide pan over medium-high heat. Fry the pepper blend until it reduces, darkens, and smells incredible.Toss the meat in the sauce: Add your grilled goat meat into the pan with the pepper sauce. Toss everything together well, add a splash of reserved broth if it looks dry. Cook for another 5–8 minutes until the meat is fully coated, glossy, and deeply fragrant. Taste and adjust salt.

Cook the rice: While the meat is going, rinse 2 cups of long grain white rice until the water runs clear. Combine with 3.5 cups of water and a pinch of 1 teaspoon of salt in a pot. Bring to a boil, stir once, then reduce to the lowest heat and cover tightly. Cook until all water is absorbed and grains are fluffy. Let it steam for 20 minutes off the heat before fluffing with a fork.

Plate and serve: Scoop fluffy rice into a bowl or plate. Pile the smoky, saucy Asun on the side or right on top. Garnish with fresh sliced onion rings if you like a little crunch and freshness. Serve hot and get ready for compliments.

Tips for the best Asun:

Bone-in goat meat has way more flavor than boneless — don't skip it.
The grill/broil step is non-negotiable. It's what separates Asun from regular peppered meat.
Adjust the number of scotch bonnets to your heat tolerance — 4 is medium-spicy.
Leftovers taste even better the next day as the flavors deepen overnight.
Fried plantain on the side is a perfect addition (as seen in the dish photo!).

A few things to note:

The boil step (~1 hr) is the most important — goat meat needs time to get tender before you grill it
Don't skip the broil/grill — that charred smokiness is literally what makes it Asun and not just peppered stew
The servings scaler at the top adjusts all ingredient amounts automatically if you're cooking for more people
Each step has a built-in timer you can tap to count down while you cook