📝 About This Recipe
A crown jewel of Haitian festive cuisine, Tassot Kabrit is a masterclass in texture and bold, citrus-forward flavors. Tender goat meat is marinated in a vibrant 'Epis', simmered until succulent, and then flash-fried to achieve a signature crispy exterior that locks in the aromatic spices. Traditionally served at celebrations and Sunday dinners, this dish captures the soulful, sun-drenched essence of the Caribbean in every bite.
🥗 Ingredients
The Meat and Pre-Wash
- 3 pounds Goat meat (cut into 2-inch cubes, bone-in preferred for flavor)
- 2 Sour oranges (halved (can substitute with 1 orange and 2 limes))
- 1/4 cup Vinegar (white distilled)
The Marinade (Haitian Epis & Spices)
- 1/2 cup Haitian Epis (blend of scallions, garlic, bell peppers, and parsley)
- 1 Scotch Bonnet pepper (pierced but kept whole for flavor without extreme heat)
- 4-5 whole Cloves (essential for authentic Haitian aroma)
- 4 sprigs Thyme (fresh)
- 1 tablespoon Bouillon powder (beef or chicken flavor)
- to taste Salt and Black Pepper
- 2-3 cups Water (as needed for braising)
Frying and Finishing
- 2 cups Vegetable oil (for shallow frying)
- 1 large Yellow onion (sliced into rings)
- 1 cup Bell peppers (sliced into strips (mixed colors))
👨🍳 Instructions
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1
Clean the goat meat by rubbing the pieces thoroughly with the cut sides of the sour oranges. Place the meat in a large bowl with vinegar and hot water, let sit for 5 minutes, then rinse under cold water and pat dry.
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2
In a large mixing bowl, combine the goat meat with the Haitian Epis, bouillon powder, salt, pepper, and cloves. Massage the marinade into the meat until every piece is well coated.
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3
Cover the bowl and refrigerate for at least 4 hours, though overnight is highly recommended to allow the citrus and aromatics to tenderize the tough goat fibers.
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4
Transfer the meat and all the marinade into a heavy-bottomed pot or Dutch oven. Add the thyme sprigs and the whole Scotch Bonnet pepper.
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5
Add enough water to just barely cover the meat. Bring to a boil over medium-high heat.
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6
Once boiling, reduce the heat to medium-low, cover the pot, and simmer. Cook for 60-75 minutes, or until the meat is fork-tender but not falling off the bone.
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7
Remove the meat from the pot and set it aside to drain in a colander. Reserve the cooking liquid (bouillon) for making sauce or flavoring rice.
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8
Pat the cooked meat very dry with paper towels. This is crucial for achieving a crispy exterior and preventing oil splatters.
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9
In a large skillet, heat the vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
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10
Carefully add the meat in batches to avoid crowding. Fry for 3-5 minutes per side until the edges are dark brown and crispy.
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11
In the last 2 minutes of frying, toss the sliced onions and bell peppers into the oil with the meat to lightly blister and soften them.
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12
Use a slotted spoon to remove the fried goat and vegetables, placing them on a wire rack or paper-towel-lined plate to drain excess oil.
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13
Serve immediately while hot, garnished with the fried onions and peppers.
💡 Chef's Tips
Don't skip the citrus wash; it removes the 'gamey' scent of the goat and provides the essential base flavor profile. If you can't find sour oranges, use a 2:1 ratio of lime juice to orange juice for a similar acidity. Ensure the meat is completely dry before frying; any moisture will cause the oil to pop and prevent the crust from forming. Use a Dutch oven for the braising step to ensure even heat distribution and moisture retention. For an extra spicy kick, prick the Scotch Bonnet pepper with a fork before adding it to the simmer pot.
🍽️ Serving Suggestions
Serve with 'Diri Ak Pwa' (Haitian Rice and Beans) for the ultimate traditional meal. Always accompany with 'Pikliz' (spicy pickled vegetable relish) to cut through the richness of the fried meat. Pair with fried green plantains (Banan Peze) for a classic 'Fritay' platter experience. A cold glass of Prestige beer or a refreshing hibiscus tea (Jus de Bissap) balances the spices perfectly. Include a side of watercress salad with a light vinaigrette for a fresh contrast.