Taso Kabr it Cor st ini by Ch ef Alain Lem air e
Ingredient s f or Creme epis
Ingredient s f or goat -
1lbs boneless goat 1 scotch bonnet pepper 2/ 3 cup of epis 1 cup o lime juice Kosher salt and black pepper
1 cup of mayo 4 oz of epis 2 oz of lime juice 1 tsp oasted Habenero Kosher salt & black pepper
Ingredient s f or pl ant ain ships -
1 plantain cut into wheels Oil for frying Kocher salt
Inst ruct ions: 1. in a pressure cooker, ad all ingredients fo goat, and cook till tender. 2. In a food processor, combine all ingredients for creme epis until well incorpoated. 3. Deep fry platain wheels for a first time, and lightly flatten with a plantain presser. 4. Deep fry plantains once more, place on a line tray to remove excess oil. Sprinkle with salt immediately. 5. Remove goat from pressure coker and sea on high heat. 6. Assemble an dserve right away.