@tammyraemusic: I came for the history, she came for the photo’s 😂 @Nipîy Iskwew #fyp #nyc #IndigenousTikTok #cree

Tammy Rae

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Friday 09 October 2026 22:29:12 GMT

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2026-10-10 02:18:39

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2026-10-09 23:04:19

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Recipe: 🔥🇭🇹 Haitian Taso Kabrit (Fried Goat) Ingredients: * 3 1/2 –4 lbs goat meat, cut into pieces * 2 limes * Vinegar + salt, for cleaning * 4 tbsp Haitian epis (I used about 2 tbsp Madame Sarah Mild Epis + 2 tbsp Medium Epis) *or homemade epis * 2 tbsp Madame Sarah All-Purpose Epis Seasoning (powder) or Complete Seasoning * 1 tsp black pepper * 1 tsp paprika * 1 tbsp olive oil * 2 cups water * Fresh thyme * Fresh parsley * 1–2 Scotch bonnet or habanero peppers * 4 whole cloves * Oil, for frying For the Sauce: * Reserved goat cooking liquid * 2-3 tbsp tomato paste * 1/2 yellow onion, sliced Instructions: 1. Clean the goat: Scrub the goat well with the limes, vinegar, and salt, then rinse with cold water. Pour boiling hot water over the goat, making sure it touches every piece. Drain, rinse again with cold water, and pat dry. 2. Season: Add the epis, all-purpose epis seasoning or Complete Seasoning, black pepper, paprika, and olive oil. Mix thoroughly so every piece is coated. Cover and refrigerate for 2–4 hours, or overnight for the best flavor. 3. Cook: Heat a large pot over medium heat. Add the marinated goat and let it sweat for about 8–10 minutes, stirring occasionally, allowing it to release its natural juices. 4. Pour 2 cups of water into the marinade bowl, swish it around to pick up all that leftover seasoning, then pour it into the pot. Add fresh thyme, parsley, and 1–2 Scotch bonnet or habanero peppers pierced with 4 whole cloves. 5. Cover and cook over medium-low heat for about 1 hour 45 minutes–2 hours, or until the goat is tender. Check occasionally and add a little hot water if needed. 6. Fry: Heat oil to 350–365 degrees F. Remove the herbs and pepper from the pot and set the cooking liquid aside. Using a slotted spoon, remove a few pieces of goat at a time and shake off the excess liquid. Carefully fry for about 2–4 minutes, just until golden brown and crispy. Don’t over-fry, the goat is already cooked and you want it juicy inside. 7. Make the sauce: Add the sliced onion and tomato paste to the reserved cooking liquid. Let it simmer for 5–8 minutes, until the onion softens and the sauce reduces slightly. Taste and adjust the seasoning if needed. Serve your Taso Kabrit hot with pikliz, bannann peze (fried plantains), diri kole, or your favorite Haitian sides. Enjoy! 😊 #haitianfood #EasyRecipe #foryoupage #explorepage✨ #homemade

Recipe: 🔥🇭🇹 Haitian Taso Kabrit (Fried Goat) Ingredients: * 3 1/2 –4 lbs goat meat, cut into pieces * 2 limes * Vinegar + salt, for cleaning * 4 tbsp Haitian epis (I used about 2 tbsp Madame Sarah Mild Epis + 2 tbsp Medium Epis) *or homemade epis * 2 tbsp Madame Sarah All-Purpose Epis Seasoning (powder) or Complete Seasoning * 1 tsp black pepper * 1 tsp paprika * 1 tbsp olive oil * 2 cups water * Fresh thyme * Fresh parsley * 1–2 Scotch bonnet or habanero peppers * 4 whole cloves * Oil, for frying For the Sauce: * Reserved goat cooking liquid * 2-3 tbsp tomato paste * 1/2 yellow onion, sliced Instructions: 1. Clean the goat: Scrub the goat well with the limes, vinegar, and salt, then rinse with cold water. Pour boiling hot water over the goat, making sure it touches every piece. Drain, rinse again with cold water, and pat dry. 2. Season: Add the epis, all-purpose epis seasoning or Complete Seasoning, black pepper, paprika, and olive oil. Mix thoroughly so every piece is coated. Cover and refrigerate for 2–4 hours, or overnight for the best flavor. 3. Cook: Heat a large pot over medium heat. Add the marinated goat and let it sweat for about 8–10 minutes, stirring occasionally, allowing it to release its natural juices. 4. Pour 2 cups of water into the marinade bowl, swish it around to pick up all that leftover seasoning, then pour it into the pot. Add fresh thyme, parsley, and 1–2 Scotch bonnet or habanero peppers pierced with 4 whole cloves. 5. Cover and cook over medium-low heat for about 1 hour 45 minutes–2 hours, or until the goat is tender. Check occasionally and add a little hot water if needed. 6. Fry: Heat oil to 350–365 degrees F. Remove the herbs and pepper from the pot and set the cooking liquid aside. Using a slotted spoon, remove a few pieces of goat at a time and shake off the excess liquid. Carefully fry for about 2–4 minutes, just until golden brown and crispy. Don’t over-fry, the goat is already cooked and you want it juicy inside. 7. Make the sauce: Add the sliced onion and tomato paste to the reserved cooking liquid. Let it simmer for 5–8 minutes, until the onion softens and the sauce reduces slightly. Taste and adjust the seasoning if needed. Serve your Taso Kabrit hot with pikliz, bannann peze (fried plantains), diri kole, or your favorite Haitian sides. Enjoy! 😊 #haitianfood #EasyRecipe #foryoupage #explorepage✨ #homemade

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