Lambi Creole — Print Recipe — The Culinary Codex

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

Ingredients

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.