tassot de cabrit

Tassot de cabrit is Haitian goat meat prepared in two cooking stages: the seasoned pieces are simmered until tender, then fried to brown their surfaces. Epis, a mixture of herbs and aromatics, and citrus juice season the meat. The dish is served at gatherings and celebrations, with accompaniments such as fried plantains, rice and pikliz, a spicy pickled vegetable mixture.^[1]

That Nurse Can Cook’s version uses bone-in goat with sour orange, beer and additional seasonings. Parsley and a Scotch bonnet pepper studded with cloves flavour the simmering liquid. The cooked pieces are removed before frying. Avocado and either rice with beans or djon djon rice are among the suggested accompaniments.^[1]