Juice the limes and set the liquid aside. Do not throw away the limes juices or the lime or lemon skins.

In a bowl add meat and rub lime pieces/skins on each meat piece to clean. Rinse with water and put aside.

In a separate dish add all the remaining ingredients except the oil and stir.

Add the meat pieces in a ziplock bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a longer period of time for more flavor.

Add the meat and marinade into a heavy pan or pot and boil on low to medium-high heat covered for about 30 – 45 minutes until the meat is tender. Remove the meat only from the pot and fry in batches in hot oil. Reserve the liquid to make a Creole Sauce later. Remove from the oil and place on a plate covered with a paper towel to remove any excess oil.

If roasting in the oven, prepare a baking dish and add the meat pieces. Do not overcrowd the pan. Preheat the oven to 375°F degree and roast the meat until golden brown, about 25 – 30 minutes. Remove and serve hot with fried plantains and a salad.