Tassot Cabrit — Print Recipe — The Culinary Codex

Tender goat meat marinated in sour orange and epis, then braised until fork-tender and deep-fried to a golden, crackling crust. A beloved celebration dish.

Ingredients

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

Instructions

1 Combine sour orange juice, garlic, shallots, epis paste, Scotch bonnet, and thyme. Coat goat pieces thoroughly and marinate overnight.
2 Transfer goat and all marinade to a heavy pot. Add water and bring to a boil over medium heat.
3 Reduce heat and simmer for two hours until goat is very tender and liquid has reduced to a glaze.
4 Remove goat pieces and let them cool on a wire rack for ten minutes until the surface dries.
5 Heat oil to 175C in a deep pot. Fry goat pieces in batches until deeply golden and crispy, about five minutes per batch.
6 Drain on paper towels and serve immediately with pikliz, fried plantains, and rice and beans.

Did You Know?

In rural Haiti, tassot cabrit is the ultimate sign of a serious celebration. Families may save for weeks to afford the goat for a special occasion.