About this Dish
Marinated, fried strips of goat or beef, crisp on the outside and tender within.
History & Origin
Tassot follows the same double-cooking method as griot — marinated in citrus and spice, boiled, then fried — applied here to goat or beef instead of pork.
IngredientsServes 2
🐐Goat meat (or beef), 1kg cut into strips about 5cm long
🍋Sour orange juice (or mix of lime and orange juice), 60ml
🧄Garlic cloves, 6 minced
🌿Fresh thyme, 4 sprigs
🫑Scotch bonnet pepper, 1 whole (pierced, not chopped)
🧅Shallots, 3 finely chopped
🧂Salt, 2 teaspoons
🫒Vegetable oil, for deep frying
🫙Epis (Haitian green seasoning base), 3 tablespoons
Method
1
Combine the goat strips with epis, sour orange juice, minced garlic, shallots, thyme, salt, and the whole pierced scotch bonnet in a large bowl. Mix everything well, cover, and marinate in the fridge for at least 4 hours or overnight for the best flavour.2
Transfer the marinated meat and all its juices into a heavy pot. Add just enough water to barely cover the meat, then bring to a boil over medium-high heat.3
Reduce the heat to medium-low, cover, and simmer for 45 minutes to 1 hour until the meat is fork-tender and most of the liquid has evaporated. Remove and discard the thyme stems and scotch bonnet.4
Spread the cooked meat strips on a wire rack or plate and let them air-dry for 15 minutes — this step is key to getting a crispy outside when frying.5
Heat about 5cm of vegetable oil in a deep heavy pot or Dutch oven to 180°C (350°F). Fry the meat in batches for 4–6 minutes, turning occasionally, until deeply golden and crisp on the edges. Do not crowd the pan.6
Drain the fried tassot on paper towels and season with a pinch of extra salt immediately. Serve hot alongside pikliz (Haitian spicy pickled vegetables), fried plantains, and white rice.User Reviews
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