The Caribbean · Volume 14, The First Free Kitchen in the Americas
Tasso (Tassot)
Haiti
An illustration of the dish, not a photograph of it cooked.
- Time
- 2 hours
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Tasso (Tassot)
Serves 4. Marinate 2 hours to overnight; fry roughly 400°F, 2 to 4 minutes.
Ingredients
- 1.4kg (3lb) goat goat or turkey, cut into pieces
- 4 tbsp (¼ cup) epis
- 1, sliced shallot
- 4 cloves, minced garlic
- 6 leaves mint
- 4 tbsp (¼ cup) parsley
- 2 tbsp, Dijon mustard
- 1, juiced lemon
- 2 tsp salt
- 1 tsp, ground clove
- 1 tsp cayenne
Method
- Marinate the goat or turkey pieces in epis, shallot, garlic, mint, parsley, mustard, lemon, salt, clove and cayenne for 2 hours to overnight.
- Boil or simmer the meat until fork-tender.
- Deep-fry in small batches at a genuinely hot oil temperature, roughly 400°F, 2 to 4 minutes, until deeply browned.
- Serve with bannann peze, pikliz, rice and beans, exactly as griot is.
What a modern chef changes
Sous Vide and Live-Fire, Judged for Leaner Meat
Rungs 1, 2 and 4
Method
- Marinate in a full epis batch overnight, as Rung 1 sets out.
- Cook sous vide at a temperature judged specifically for goat or turkey's leaner grain, tender without drying out, a real risk this leaner meat carries that pork shoulder does not, which the tradition's stovetop boil manages less precisely. Rung 2.
- Finish hard and fast on a Big Green Egg at genuinely high heat, for the shortest time that builds real colour, minimising the leaner meat's exposure to further moisture loss. Rung 4.