Tassot Kabrit

What it really is

Haitian goat meat marinated with citrus and spices, then fried until browned.

The goat is marinated with citrus, garlic and seasoning, then cooked until tender before a final frying or roasting step browns the surface. This two-stage preparation gives the meat a firmer exterior than a simple braise. It is often part of a fritay-style plate with fried plantain and pikliz, but those are accompaniments, not ingredients in the tassot itself. This is the goat preparation; other tassot versions may use different meats. Menus should state the cooking fat and whether the meat is fried after simmering.

Tassot Kabrit is the goat version of tassot, a Haitian preparation in which seasoned meat is cooked until tender and then fried or roasted until browned. Citrus, garlic and spices are commonly used; other tassot versions may use beef. It is often part of a larger fritay-style meal with fried plantain and pikliz, a spicy pickled relish. These sides vary and should be named separately on the menu. The two-stage cooking gives the goat a tender interior and a browned exterior. Identify the meat and cooking fat, and confirm packaged spice blends or marinades before making allergen statements.

How it's served

Serve hot as a main dish, with the customary sides offered separately.

How to write it on the menu

Specify the goat cut and cooking fat; check any marinades and seasoning mixes for additional allergens.