Cook Along: Tassot Cabrit — The Culinary Codex

Cook Along: Tassot Cabrit

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1.5kg bone-in goat meat, cut into pieces
60ml sour orange juice
4 cloves garlic, minced
3 shallots, diced
60ml epis paste
1 Scotch bonnet pepper, halved
1 tsp dried thyme
2 tbsp vegetable oil
Vegetable oil for deep frying
Salt and black pepper
500ml water

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