Goat Fritaille (tasso) Recipe
Seasoned goat with fried plantain, Haitian spicy pickled vegetables, and your choice of white rice, black bean rice, Haitian mushroom rice, Somali seasoned rice, or Jollof rice
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Ingredients
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Seasoned Goat (Tasso-style)
Fried Plantain
Haitian Spicy Pickled Vegetables (Sòs Ti Malis)
Optional Rice Choices (choose one)
Method
Seasoned Goat (Tasso-style)
- 1
Marinate the goat
Rinse and pat dry the goat pieces. In a large bowl combine minced garlic, chopped thyme, scallions, minced scotch bonnet (use less if you prefer milder), chopped onion, lime juice, soy sauce, vinegar, ground black pepper, ground cloves and salt. Add the goat pieces and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
- 2
Brown and crisp the goat
Remove goat from refrigerator 30 minutes before cooking. Heat 1/2 cup vegetable oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Remove goat pieces from marinade (reserve marinade) and pat lightly to remove excess moisture. Working in batches, sear goat pieces until well browned on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate.
- 3
Finish cooking
Lower heat to medium, add remaining reserved marinade to the pan and scrape up browned bits. Add the goat back, add 1/2 to 1 cup water (or enough to come halfway up the meat), cover and simmer gently until meat is tender, about 45–60 minutes depending on cut. For a tasso-style drier, concentrated finish, uncover in the last 10–15 minutes, increase heat to medium-high and brown the meat in its fat until edges are crispy and tasso-like. Adjust salt and pepper to taste. Keep warm.
Fried Plantain
- 4
Prepare plantains
Peel plantains and slice diagonally into 1/2-inch thick pieces. Lightly season with 1/2 tsp salt and set aside.
- 5
Fry plantains
In a heavy skillet, heat about 1 cup vegetable oil over medium-high until shimmering (about 350°F/175°C if using a thermometer). Fry plantain slices in batches without crowding, turning once, until golden brown and caramelized, about 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. For extra caramelization, press slices slightly into pan while cooking. Keep warm.
Haitian Spicy Pickled Vegetables (Sòs Ti Malis)
- 6
Make pickling brine
In a small saucepan combine 3/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt. Warm gently until sugar and salt dissolve; do not boil. Let cool slightly.
- 7
Assemble and pickle
Place julienned carrot, sliced cabbage, bell pepper, sliced scallion, smashed garlic and the whole or sliced scotch bonnet into a jar or bowl. Pour the warm brine over the vegetables so they're submerged. Let cool to room temperature, then cover and refrigerate at least 1 hour (flavor improves after several hours). When serving, remove whole scotch bonnet (unless you want the jar very spicy) or slice for heat.
Rice (choose and follow one rice style)
- 8
Basic white rice
Rinse 1.5 cups long-grain rice until water runs clear. In a saucepan bring 3 cups water (or 2.25 cups water + 3/4 cup stock for richer flavor) with 1 tsp salt and 1 tbsp oil to a simmer. Add rice, stir once, cover and reduce to low heat. Cook 15–18 minutes until water is absorbed. Remove from heat and rest covered 10 minutes. Fluff with fork.
- 9
Black bean rice (simple method)
If using canned black beans: drain and rinse 1 cup black beans, reserve 1/2 cup bean liquid or water. Sauté 1 small chopped onion and 1 clove garlic in 1 tbsp oil until softened, add rice and stir to coat. Add 2 3/4 cups water/stock (including reserved liquid), 1 tsp salt and the black beans. Bring to simmer, cover, reduce heat and cook 15–20 minutes. Fluff and let rest 10 minutes.
- 10
- 11
- 12
Jollof rice (basic stovetop)
Blend 2 medium tomatoes, 1/2 red bell pepper and 1 small onion to a puree. Sauté 1 chopped onion and 1 clove garlic in 1 tbsp oil until soft, add 2 tbsp tomato paste and cook 2 minutes, add the puree and cook until reduced and fragrant (8–10 minutes). Stir in 1.5 cups rice, 1 tsp salt, 1 tsp paprika and 1/2 tsp thyme. Add 3 cups stock, bring to simmer, cover and reduce heat. Cook 20–25 minutes until rice is tender and liquid absorbed. Let rest 10 minutes before fluffing.