The long simmer does the heavy lifting: goat needs time, and rushing it is what leaves the meat tough. Once it is soft, the pieces go into a blended sauce of scotch bonnet, red pepper, onion and Nigerian seasoning cooked down until it clings to the meat rather than pooling around it.
It arrives rich, deeply savoury and properly hot – a small portion goes a long way over rice, and it is one of the dishes that most often convinces first-time guests that Nigerian food deserves a regular place in their rotation.
Peppered Goat Meat, Asun and Goat Stew
Nigerians prepare goat several ways: peppered goat meat in a thick sauce, asun (smoked and chopped with fiery peppers) and goat in a lighter stew or pepper soup broth. Ask at the counter what we have prepared on the day – availability changes with the batch.
What to Serve It With
Peppered goat meat is at its best over jollof rice or white rice, with fried plantain to soften the heat. It also works alongside a swallow with okra soup.
Order Goat Meat in Downtown London
We are inside Covent Garden Market at 34 Covent Market Place, close to Victoria Park, Fanshawe College’s downtown campus and the Woodfield, SoHo and Old East Village neighbourhoods. Because goat sells out, calling (226) 980-5149 ahead is the surest way to get it, and we prepare larger quantities for parties and catering on request.
