Goat

Haitian families that don't have access to more modern sources of funding rely heavily on the profit they make from raising and selling livestock, especially goats, for their livelihoods. With the help of the Asosyasyon pou Pwoteksyon Anviwonnman Gwomòn, the Lambi Fund was able to hand out 132 goats to families, and provide them with tools and training to help them build a sustainable cycle. From the sale of these goats at the market, families can provide better food, education and health for their dependents.

Permalink | Comments

The secret to making Tassot de Cabrit or Fried Goat, Haitian Style. This is what you do: Since goat meat is usually hard to cook, cut no bigger than 2-3 inches in thickness. Wash your goat meat in vinegar and use cold water to rinse.

Then take your time to marinate in orange and lime juices, pepper and salt for several hours. Then put the marinated meat in a pot without putting in additional water. The water will be added later.

You will add water periodically, a cup at a time to give time for the seasoning to penetrate the meat. When meat is cooked, removed from the liquid. Heat oil in a large frying pan and, without overcrowding the pan, fry the cooked pieces of meat. Serve while still hot.

Permalink | Comments