Tassot

Ingredients12

• goat meat, bone-in pieces1 kg
• sour orange juice120 ml
• lime juice60 ml
• garlic6 cloves
• scallions4
• fresh thyme4 sprigs
• flat-leaf parsley15 g
• Scotch bonnet pepper1
• white vinegar2 tbsp
• salt2 tsp
• black pepper1 tsp
• vegetable oil500 ml

Method

1. Cut the goat into small pieces and rinse well.
2. Blend garlic, scallions, thyme leaves, parsley, Scotch bonnet, sour orange juice, lime juice, vinegar, salt, and black pepper into a marinade.
3. Coat the meat thoroughly and refrigerate for at least 12 hours.
4. Drain the meat, reserving a little marinade, and pat the pieces dry.
5. Heat the oil in a deep pan until hot and fry the meat in batches until deep golden and cooked through.
6. Drain on a rack, then briefly warm a spoonful of the reserved marinade and spoon it over the fried tassot before serving.