Lambi Creole

Name: Lambi Creole
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Cuisine: Barbadian
Ingredients: 500g conch meat, cleaned and tenderized; 2 tomatoes, diced; 1 onion, diced; 1 bell pepper, diced; 3 cloves garlic, minced; 2 stalks chive, chopped; 2 sprigs fresh thyme; 1 Scotch bonnet pepper, whole; 2 tbsp tomato paste; 1 tbsp lime juice; 2 tbsp vegetable oil; Salt and pepper; 1 cup water

Lambi (LAM-bee kree-OLE)

Conch in Creole Sauce

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 326 kcal

Tender conch simmered in a rich tomato-based Creole sauce with onions, peppers, garlic, and fresh thyme until perfectly fork-tender.

Nutrition & Info

Protein 32.0g

Carbs 18.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

heavy pot meat tenderizer sharp knife

Presentation Guide

Vessel: deep plate

Garnishes: fresh thyme, lime wedge

Accompaniments: white rice, fried plantain

Ingredients

500g conch meat, cleaned and tenderized
2 tomatoes, diced
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
2 stalks chive, chopped
2 sprigs fresh thyme
1 Scotch bonnet pepper, whole
2 tbsp tomato paste
1 tbsp lime juice
2 tbsp vegetable oil
Salt and pepper
1 cup water

Instructions

1
Tenderize conch meat by pounding with a mallet until thin. Cut into bite-sized pieces.
2
Heat oil in a heavy pot. Saute onion, bell pepper, and garlic until softened.
3
Add tomato paste and stir for one minute. Add diced tomatoes and cook five minutes.
4
Add conch pieces, water, thyme, chive, Scotch bonnet, salt, and pepper.
5
Simmer on low heat for one hour until conch is very tender, stirring occasionally.
6
Finish with lime juice, adjust seasoning, and serve hot over rice.

💡

Did You Know?

Conch shells were historically used as horns in Barbados to signal the end of the workday on sugar plantations.

Chef's Notes

Equipment Tips

heavy pot
meat tenderizer
sharp knife

Garnishing

fresh thyme, lime wedge

Accompaniments

white rice, fried plantain

The Story Behind Lambi Creole

Lambi, or conch, has been harvested from Barbadian waters for centuries and holds an important place in the island seafood tradition. The Creole preparation reflects the French-influenced cooking methods that permeated the Caribbean through trade and cultural exchange. Preparing conch requires patience and skill in tenderizing the tough meat, and the best lambi cooks are highly respected in coastal communities where the dish remains a prized weekend treat.

🕐 Traditionally enjoyed weekend seafood dinner 📜 Origins: Caribbean Creole

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