Haitian Style Tassot Cabrit (Fried Goat Meat)

The Flavor and Tradition of Tassot Cabrit

Tassot Cabrit, also known as fried goat meat, is a beloved Haitian dish served at family gatherings, holidays, and special celebrations. Made by marinating goat meat in a rich blend of Haitian epis (seasoning base), citrus juice, and spices, then slow-cooking and frying until golden brown, this dish delivers bold flavor and tender texture in every bite.

In Haiti, Tassot Cabrit is more than just a meal — it’s a celebration of culture. You’ll find it alongside fried plantains, pikliz (spicy pickled vegetables), and rice and beans at weddings, parties, and Sunday dinners. If you’ve ever tasted it, you know why it holds such a special place in Haitian cuisine.

Why You’ll Love this Recipe:

• Authentic Flavor – Uses traditional Haitian seasonings for a rich, savory taste.
• Perfect Texture – Tender, juicy goat meat with a crispy fried finish.
• Great for Special Occasions – A show-stopping dish that’s sure to impress guests.

Key Ingredients for Haitian Tassot Cabrit:

• Goat Meat – Bone-in pieces for maximum flavor.
• Haitian Epis – A fresh seasoning blend of garlic, scallions, bell peppers, parsley, thyme, and spices. Recipe here: https://thatnursecooks.com/2022/12/01/haitian-epis-caribbean-green-seasoning/
• Sour Orange Juice – Sour orange (or a mix of lime and orange juice) for tang and tenderness.
• Scotch Bonnet Pepper – For a kick of Caribbean heat.
• Seasonings – All purpose, onion & garlic powder, chicken bouillon, fresh parsley, cloves
• Prestige Beer – needed to tenderize the goat meat
• Oil for Frying – Oil that has a high smoke point such as corn oil, canola oil, vegetable or peanut oil

Step by Step Cooking Method

1. Clean and Prepare the Goat Meat – Wash with water and citrus juice to remove any strong odor and prepare the meat for seasoning.
2. Marinate with Epis and Spices – Coat the goat meat in Haitian epis, citrus juice, beer, and seasonings.
   Cover and marinate for at least 4 hours, or overnight for best flavor.
3. Slow-Cook Until Tender – Simmer the marinated goat meat with water until it becomes fork-tender.
4. Fry Until Crispy – Heat oil and fry the goat pieces until they are golden brown on the outside while staying juicy inside.
5. Serve Hot – Pair with fried plantains, pikliz, and rice for a complete Haitian feast.

Ingredients

• 5 lbs of bone in Goat meat or Mutton shoulder
• 2 large spoonfuls of Haitian Epis (green seasoning)
• Juice of 1 sour orange
• 1 1/2 tsp All Purpose Seasoning
• 1/2 of chicken bouillon cube, crumbled
• 1 tsp Onion Powder
• 1 tsp of Garlic Powder
• 1/2 cup of Prestige Beer or Lager
• 1 small bushel (few sprigs) of Parsley
• 1 Scotch Bonnet (or Habanero) pepper with whole cloves poked into it.
  

Directions

-First, prep your goat meat by cutting them down into bite sized cubes and remove excess fat. Wash the goat meat with salt and lime. Fully rinse and pat dry.

-Next, add epis, all purpose seasoning, crumbled chicken bouillon, onion & garlic powder. Massage the seasoning into the goat meat. Next add beer and massage again. Cover and marinate for a minimum of 1 hour. Best practice is overnight!

-Grab a large dutch pot, place it on medium heat and add your goat meat plus 2 cups of water, your parsley, and scotch bonnet pepper poked with cloves. Cover and simmer until the goat meat is fork tender. Set a timer to remove the scotch bonnet pepper after about 30 minutes. This process will take approximately 90 minutes. Stir occasionally and if your water dries out, add a little more, but not enough to completely cover the goat meat. Once the meat is fork tender, remove it from the pot and set it aside.

-In the same dutch pot, add approximately 7 cups of oil or enough to deep fry. (Make sure your pot is completely dry before adding the oil) Heat the oil for a minimum of 10 minutes or to 350 degrees fahrenheit.

-Next, add the goat meat to the oil and deep fry for 10-15 minutes. Once the goat meat is deep brown, it should be ready. Careful not to over fry the meat. Over frying will cause the meat to be tough and chewy.

Serving Suggestions

Tassot Cabrit shines when served with:

• Fried Plantains (Bannann Peze)
• Pikliz – Spicy Haitian pickled slaw
• Diri Kole – Haitian rice and beans or Diri Ak Djon Djon (Haitian Black Rice)
• Avocado Slices – For a cool, creamy contrast

Pikliz Recipe

-1/2 Cabbage, shredded

-1 Carrot, shredded

-8 Scotch Bonnet Peppers

-1 tsp Salt

-1/2 Chicken bouillon cube

-3 cups of White Vinegar

Method: Add shredded cabbage and carrots to a bowl. Next, grab a blender and add your scotch bonnet peppers, chicken, bouillon cube salt and vinegar blend for 30 seconds and pour it over the shredded cabbage and carrots. Add it to a mason jar and if you’d like more liquid, feel free to add more white vinegar and serve with fried Tasso.

Diri ak Djon Djon (Haitian Black Rice Recipe)

Ingredients

• 2 cups of dried djon djon
• 4 1/2 cups of water
• 1 tbsp of oil
• 1 large spoonful of Epis
• 1 can of lima beans or green peas, strained
• 1/2 chicken bouillon cube
• 1 tsp salt
• 1 small bushel of parsley
• 1 scotch bonnet pepper poked with whole cloves
• 2 1/2 cups of parboiled basmati rice

Method:

-Remove any dirt and debris from the dried djon djon. Place in a large dutch pot on medium flame and add djon djon with 4 1/2 cups of water and bring to a slow simmer. This should take approximately 15 minutes.
-Next, strain the djon djon, but use a bowl to catch the broth. You will use the broth to cook the rice

-Place your pot on medium and add oil. Warm for 1-2 minutes and sauté epis for 30 seconds

-Strain the water from the lima beans or green peas and add to the pot along with chicken bouillon cube and sauté for 30 seconds.

-Next, add rinsed rice and the djon djon broth along with parsley, salt, and scotch bonnet pepper poked with whole cloves. Cover and cook for 25 minutes or until water has evaporated and stir. Enjoy!