DISH RESEARCH · Street food
Asun
Pit-roasted skin-on goat with raw Scotch bonnet peppers and red onion.
About Asun
Ronke Edoho’s traditional Asun recipe uses pit-roasted goat with its skin retained and bones removed. She identifies the dish with the Ondo people of western Nigeria and presents this recipe separately from her diaspora variation.
The roasted goat brings a smoky meat flavour, while Scotch bonnet peppers supply direct heat. Raw red onion adds a sharp aromatic note to the coarse pepper mixture.
Bite-sized goat pieces are coated with coarsely pounded pepper and onion. The skin remains part of the selected preparation, while the raw pepper mixture gives the finished dish a contrasting fresh texture.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Asun
Ronke Edoho’s traditional Ondo Asun with pit-roasted goat.
- Fully cooked pit-roasted goat meat, skin on, bonelessProtein
- Scotch bonnet peppersSeasoning
- Red onionAromatic
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fully cooked pit-roasted goat meat, skin on, boneless: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader goat meat record; exact prior roast seasoning/subformula not supplied by this top-level recipe
- Scotch bonnet peppers: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Red onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
Origins & food traditions
The author associates traditional Asun with the Ondo people of western Nigeria.
Countries
- Nigeria
- NigeriaCatalogue link pending review
Cuisines & regions
- Yoruba Cuisine
- Nigerian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.