Tassot

Name: Tassot
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 2 lbs goat meat, cut into bite-sized pieces, cubed; 1/4 cup fresh lime juice; 6 cloves garlic, minced; 2 tsp Haitian seasoning salt (or salt mixed with paprika and thyme); 1 tsp black pepper; 3 cups vegetable oil for frying; 1/2 cup white vinegar; 1 onion, thinly sliced; 1 Scotch bonnet or habanero pepper, minced

Crispy fried goat seasoned with lime, garlic, and Haitian spices, then served with a piquant vinegar sauce. An iconic celebratory dish.

75 minMediumServes 4420 cal/serving

HaitianDinnerStovetopStandard

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Ingredients

2 lbs goat meat, cut into bite-sized pieces, cubed
1/4 cup fresh lime juice
6 cloves garlic, minced
2 tsp Haitian seasoning salt (or salt mixed with paprika and thyme)
1 tsp black pepper
3 cups vegetable oil for frying
1/2 cup white vinegar
1 onion, thinly sliced
1 Scotch bonnet or habanero pepper, minced

Instructions

1

Season 2 lbs cubed goat meat, cut into bite-sized pieces with 1/4 cup fresh lime juice, 6 cloves minced garlic, 2 tsp Haitian seasoning salt (or salt mixed with paprika and thyme), and 1 tsp black pepper. Let marinate for at least 15 minutes.
2

Heat 3 cups vegetable oil for frying in a large heavy pot or deep skillet to 350°F (175°C).
3

Working in batches, fry the goat meat, cut into bite-sized pieces until golden brown and crispy, about 8-10 minutes per batch. Check that internal temperature reaches 160°F (71°C). Drain on paper towels.
4

In a small bowl, combine 1/2 cup white vinegar, sliced onion, 1 minced Scotch bonnet or habanero pepper, and remaining garlic. Season to taste.
5

Serve the fried goat meat, cut into bite-sized pieces on a platter with the vinegar sauce on the side for dipping.

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Questions

What is Tassot?

Crispy fried goat seasoned with lime, garlic, and Haitian spices, then served with a piquant vinegar sauce. An iconic celebratory dish. This reference files it under Haitian dinner: made on the stovetop, rated medium and about 75 minutes start to finish.

How hot should the oil be for Tassot?

For Tassot, the frying oil is held at 350 F (about 175 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 160 F (about 70 C), given in step 3. A probe thermometer removes the guesswork.

How long should Tassot marinate?

Step 1 reads: "Let marinate for at least 15 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Scotch bonnet in Tassot?

The entry for Tassot calls for 1 Scotch bonnet or habanero pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I make Tassot less spicy?

Yes. The heat in Tassot comes from 1 Scotch bonnet or habanero pepper, minced. For a milder plate, remove the seeds and ribs from the pepper, or use half; nothing else in the method changes.

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