AI-generated image
Tasso kabrit
Fried goat with sour orange
Tasso kabrit: Haitian fried goat with sour orange and epis
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.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 3 ⅓ lb bone-in goatshoulder or leg, cut into 5 cm pieces
- ¾ cup sour orange juiceor 100 ml orange juice with 50 ml lime juice
- 1 limehalved, for washing the meat
- 4 cloves garliccrushed
- 4 sprigs thyme
- 1 scotch bonnet pepperpierced once
- 2 tsp salt
- 2 cups water
- 2 cups vegetable oilfor frying
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub the goat pieces all over with the cut 1 lime and rinse them under cold water, the Haitian way of cleaning meat. Pat dry.
Step 2: Mix ¾ cup sour orange juice, 5 tbsp Haitian epis (green seasoning), 4 cloves garlic, 4 sprigs thyme, 4 whole cloves, 1 scotch bonnet pepper and 2 tsp salt, coat 3 ⅓ lb bone-in goat in it and marinate in the fridge for at least 4 hours or overnight.
240 minStep 3: Put the goat and marinade in a heavy pot with 2 cups water, bring to the boil, cover and simmer gently for 1 hour 15 minutes, until the meat pulls easily from the bone.
75 minStep 4: Lift out the goat with a slotted spoon. Boil the liquid hard for 10 minutes until reduced to a few spoonfuls of glaze.
10 minStep 5: Heat 2 cups vegetable oil in a deep pan to 350°F and fry the goat in batches for 4–5 minutes, until crisp and deep brown at the edges. Drain on kitchen paper.
10 minStep 6: Toss the fried goat in the reduced glaze and serve hot with fried plantain and pikliz.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 42 g
- Carbs
- 6 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tasso kabrit take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour orange juice?
- Mandarin or pineapple juice, same amount.
- What can I use instead of lime?
- Lemon, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian