Asun Jollof Rice: Where Smoky Goat Meat Meets Party Jollof
By Ify Mgbemena
Asun jollof rice is what happens when two Nigerian favourites collide and refuse to be quiet about it.
The smoky heat of well-seasoned goat meat.
The rich, peppery depth of jollof rice.
Together, they create a dish that smells like a party and tastes like celebration.
This is not ordinary jollof. This is asun jollof — bold, spicy, and unforgettable.
Let’s cook it properly.
Ingredients
For the asun (peppered goat meat):
• Goat meat (cut into bite-sized pieces)
• Scotch bonnet peppers (to taste)
• Red bell peppers
• Onion
• Ginger
• Garlic
• Thyme
• Curry powder
• Seasoning cubes
• Salt
• Vegetable oil
• Smoked paprika (optional but powerful)
For the jollof rice:
• Long-grain parboiled rice
• Fresh tomatoes
• Red bell peppers
• Scotch bonnet peppers
• Onion
• Tomato paste
• Goat meat stock (from cooking the meat)
• Vegetable oil
• Thyme
• Curry powder
• Bay leaf (optional)
• Salt
Step 1: Cook the Goat Meat (Flavour Starts Here)
Wash the goat meat thoroughly and place it in a pot.
Add:
• Chopped onions
• Minced garlic and ginger
• Thyme, curry powder, seasoning cubes, and salt
Add just enough water to cook the meat.
Cover and allow it to boil until tender. Goat meat needs patience — let it soften properly.
Once tender:
• Remove the meat and save the stock.
This stock is liquid gold for your jollof.
Step 2: Turn the Goat Meat into Asun
Blend scotch bonnet peppers, red bell peppers, and onions coarsely — not smooth. Asun likes texture.
Heat a small amount of oil in a pan.
Add the boiled goat meat and allow it to fry lightly until the edges begin to brown.
Add the blended pepper mix, a pinch of salt, smoked paprika, and a little meat stock.
Stir and allow it to cook until:
• The pepper oil separates
• The meat absorbs the heat and smokiness
Set aside.
Try not to finish it here. This step tests discipline.
Step 3: Prepare the Jollof Base
Blend tomatoes, red bell peppers, scotch bonnet peppers, and onions until smooth.
Heat oil in a pot and fry tomato paste until it darkens slightly and loses its raw taste.
Add the blended mixture.
Cook on medium heat, stirring occasionally, until it reduces and thickens.
You’ll know it’s ready when the oil floats on top and the kitchen smells like jollof dreams.
Season with thyme, curry powder, bay leaf, and salt.
Step 4: Build the Jollof Rice
Add the reserved goat meat stock to the jollof base.
Top up with water if needed — the liquid should be enough to cook the rice.
Rinse the rice until the water runs clear.
Add the rice to the pot and stir gently.
Cover and cook on low to medium heat until the rice is almost done.
Step 5: Bring in the Asun (The Main Character Enters)
When the rice is nearly cooked:
• Add the prepared asun goat meat
• Gently fold it into the rice
Allow everything to steam together for a few minutes.
This is where the magic happens — the smoky peppered meat infuses the rice.
Taste and adjust seasoning.
Cover and let it finish cooking on low heat.
Serve hot.
Best enjoyed with cold drinks, grilled plantain, or just silence and appreciation.
