Peppered Grilled Lamb Asun with Jollof Rice & Puff Puff
Crispy, charred goat meat (or lamb) tossed in a fiery mix of peppers, garlic, and spices — served with aromatic jollof rice and fluffy fried dough puffs. A viral Nigerian dinner that's faster than you'd think.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1.25 lb lamb or goat meat, cubed (1.5-inch pieces)
- 2 whole scotch bonnet or habanero peppers
- 1 medium red onion, roughly chopped
- 4 whole garlic cloves
- 1 piece ginger, thumb-sized piece
- 2 cups cooked jollof rice
- 8 pieces puff puff (fried dough puffs)
Instructions
- 1
Pat lamb dry. Season generously with salt, black pepper, and a pinch of cayenne. Skewer cubes onto metal or wooden picks.
- 2
Heat a cast iron skillet or grill pan over high heat until it smokes, ~2 minutes. Sear lamb skewers 2–3 minutes per side until charred.
- 3
Pulse scotch bonnets, red onion, garlic, and ginger in a food processor until coarse paste forms. Scrape into a bowl.
- 4
Transfer cooked lamb to the bowl with pepper paste. Toss hard for 1 minute, coating every piece in the fiery mix.
- 5
Warm jollof rice in a skillet or microwave. Arrange rice on a platter and top with asun, scatter any peppery juices around.
- 6
Serve immediately with warm puff puff on the side, ready for dipping and soaking up the fiery oil.
Tools you’ll need
- metal or wooden skewers (soak wood 20 min before use)
- 12-inch cast iron skillet or grill pan
- food processor
- bowl
- tongs or metal spatula
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