📝 About This Recipe
Experience the crown jewel of Haitian festive dining with this authentic Fried Goat recipe. Succulent chunks of goat meat are marinated in a vibrant, citrus-heavy 'epis' and slow-braised until tender before being flash-fried to achieving a signature golden-brown crust. This dish is a masterclass in texture, offering a satisfying crunch that gives way to melt-in-your-mouth, aromatic meat.
🥗 Ingredients
The Meat
- 3 pounds Goat shoulder or leg (cut into 2-inch cubes, bone-in preferred for flavor)
- 1 cup Sour orange juice (or a mix of 2 parts lime juice and 1 part orange juice)
- 2 tablespoons Coarse salt (for cleaning the meat)
The Marinade (Epis)
- 6 pieces Garlic cloves (peeled and smashed)
- 4 pieces Scallions (roughly chopped)
- 1 piece Scotch Bonnet pepper (seeded for less heat, kept whole for aroma)
- 4 sprigs Fresh thyme
- 1/2 piece Yellow onion (sliced)
- 1 tablespoon Chicken bouillon powder (or 1 cube crumbled)
- 1 teaspoon Black pepper (freshly ground)
- 3 pieces Cloves (whole)
For Frying
- 2 cups Vegetable oil (for shallow frying)
👨🍳 Instructions
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1
Place the goat meat in a large bowl. Rub the meat thoroughly with coarse salt and half of the sour orange juice to clean it. Rinse with cold water and pat dry.
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2
In a blender or mortar and pestle, combine the garlic, scallions, bouillon, and black pepper to create a thick paste (epis).
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3
Pour the remaining sour orange juice and the epis paste over the meat. Massage the marinade into the cubes, ensuring every piece is well-coated.
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4
Add the sliced onions, thyme sprigs, and the Scotch Bonnet pepper to the bowl. Cover and refrigerate for at least 4 hours, though overnight is ideal for the best flavor penetration.
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5
Transfer the meat and all the marinade liquids into a heavy-bottomed pot or Dutch oven. Add just enough water (about 1 cup) to partially submerge the meat.
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6
Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 60-75 minutes, or until the meat is fork-tender but not falling off the bone.
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7
Once tender, remove the meat from the pot and set aside on a plate to drain and air dry for 10 minutes. Reserve the cooking liquid (bouillon) for later use or for making sauce.
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8
In a large deep skillet or cast-iron pan, heat the vegetable oil to approximately 350°F (175°C).
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9
Carefully add the meat cubes to the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and prevent a crisp crust.
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10
Fry the goat for 5-7 minutes, turning occasionally, until the exterior is a deep, rich mahogany brown and very crispy.
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11
Use a slotted spoon to remove the Griot and place it on a wire rack or paper towels to drain excess oil.
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12
Serve immediately while hot and crispy alongside Pikliz and Banane Pesée.
💡 Chef's Tips
Don't skip the citrus wash; it removes the 'gamey' scent of the goat and tenderizes the fibers. If you can't find sour oranges, use a 2:1 ratio of lime juice to orange juice for that authentic tang. Ensure the meat is dry before frying to prevent the oil from splattering excessively. Save the braising liquid! Strain it and use it as a base for a delicious sauce or to cook your rice. For the best texture, use bone-in goat meat which stays juicier during the double-cooking process.
🍽️ Serving Suggestions
Serve with 'Pikliz' (spicy pickled cabbage relish) to cut through the richness of the fried meat. Pair with 'Banan Pesée' (double-fried green plantains) for the ultimate Haitian platter. Accompanied by 'Riz Collé aux Pois' (Rice and Beans) for a complete, filling meal. A cold Prestige beer or a refreshing hibiscus tea (Jus de Bissap) balances the heat perfectly. Add a few slices of fresh avocado on the side for a creamy contrast to the crunchy goat.