Goat - Haiti Observer Blog

It is a truth universally acknowledged, that certain farm animals moonlight as bank accounts for many a Haitian family. Traditionally, the Haitian pig was the account of choice, but nowadays, after the massive failure of multiple governments where that asset is concerned, the people of Haiti who rely on these animals for more than just sustenance, have turned to the new 'Haitian's Best Friend' as more than just a good source of protein.

Appreciating the value of the goat to a peasant's ability to live on more than just a hand-to-mouth income, the Lambi Fund had undertaken a project through which goats were donated to needy families through the Asosyasyon pou Pwoteksyon Anviwonnman Gwomòn (APEG). Through the efforts of the Lambi Fund group, 132 goats were given to the APEG along with other necessary supplies. They also provided training to the 160 members of the APEG, who then transferred their knowledge to the receivers as the beginning of a chain set to create the sustainability of the undertaking.

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One very popular dish found on many Haitian plates is Tassot de Cabrit (Fried Goat Meat Bits). This dish is usually paired with rice, fried plantains and veggies and gets its start with a good selection of goat meat, usually a goat's leg. The leaner and fresher the leg, though pricier, the better your end result. Though, frozen goat meat may also be used and any excess fat may be trimmed off during preparation.

What you will need:
• 2-3 lbs of cubed goat meat
• 1/2 a cup of Orange Juice (Sour)
• 1/4 of a cup of Lime Juice
• 1 tsp. of hot pepper and salt (each)
• 1 tbsp. of chopped parsley and thyme (each)
• 2 finely chopped shallots
• 4 cups of water
• Oil for frying

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