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Tasso kabrit

Fried goat with sour orange

Tasso kabrit is festival and Sunday food all over Haiti: chunks of goat soaked in sour orange and epis, simmered until tender in the marinade, then fried hard until the edges turn crisp and dark. It is piled onto platters with fried plantain (bannann peze), pikliz and sòs ti malis, and is a must at first communions and New Year gatherings. The mistake many people make is frying the goat before it is fully tender; the long simmer comes first, or the meat stays tough however crisp it looks. Ask the butcher to cut bone-in goat shoulder or leg into pieces. Chef's tip: boil the simmering liquid down to a sticky glaze and toss the fried goat in it at the end.

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