Cabrit is a term used to describe a specific type of culinary delicacy that is primarily associated with the Caribbean and Latin American cuisines. The word "cabrit" comes from the French word "cabri," which translates to "young goat" in English. It refers to dishes that are primarily made with tender and succulent pieces of goat meat. The term cabrit is commonly used in the Caribbean islands including Haiti and the Dominican Republic, as well as in countries such as Puerto Rico, Cuba, and some parts of South America.
Typically, cabrit is prepared by marinating the goat meat in a blend of various herbs and spices, which may include garlic, thyme, oregano, onion, and chili peppers. The marinated meat is then slow-cooked, often by braising or stewing, to create a delicious and flavorful dish. Cabrit dishes are known for their tender, juicy meat that easily falls off the bone, and the bold, aromatic flavors that permeate the dish.
Cabrit is a popular specialty that is enjoyed during festive occasions, family gatherings, and other celebratory events. It is often served as a main course, accompanied by traditional sides such as rice and beans, plantains, or root vegetables. The dish is highly regarded for its cultural significance, as it represents a sense of community and shared culinary heritage among the people of the Caribbean and Latin America.
