Fried meats with spicy pickled carrots and cabbage (Fritay: tasso beef and griot pork with pikliz) from Caribe: A Caribbean Cookbook with History (page 37) by Keshia Sakarah

  • garlic cloves
  • fresh ginger root
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Meat marinates for at least 2 hours or overnight. Can substitute flank steak or bone-in goat shoulder for beef chuck, canola oil or olive oil for rapeseed oil, and chicken stock for beef stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pikliz (Haitian pickled vegetables)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Meat marinates for at least 2 hours or overnight. Can substitute flank steak or bone-in goat shoulder for beef chuck, canola oil or olive oil for rapeseed oil, and chicken stock for beef stock.

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