Tender conch meat slow-cooked in a spicy Creole sauce with tomatoes, bell peppers, and Scotch bonnet. A luxurious Haitian seafood dish reserved for special occasions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Pound conch meat with a tenderizer until flattened, then cut into bite-sized pieces. Wash with lime juice.
-
2
Pressure cook conch in water for twenty-five minutes or boil for one and a half hours until tender.
-
3
Heat oil in a heavy pot. Saute onions, bell peppers, and garlic until softened, about five minutes.
-
4
Add tomato paste and cook two minutes until darkened. Add diced tomatoes, epis, and Scotch bonnet.
-
5
Add tenderized conch and cooking liquid. Simmer for twenty minutes until sauce is thick and flavors meld.
-
6
Season with salt and pepper. Serve hot with white rice and fried plantains.
Did You Know?
The conch shell has deep spiritual significance in Haitian culture. It was blown to signal gatherings and even played a role in the Haitian Revolution.
Chef's Notes
Equipment Tips
- heavy pot
- meat tenderizer or pressure cooker
- cutting board
Garnishing
parsley, lime wedge
Accompaniments
white rice, bannann peze
The Story Behind Lambi Creole
Lambi connects Haiti to its pre-colonial Taino heritage, as conch was a prized food source for the island's indigenous peoples long before European contact. The Creole preparation, with its tomato-based sauce and bold seasonings, developed during the colonial period as African and French cooking techniques merged. Lambi remains one of Haiti's most prestigious dishes, often more expensive than meat and reserved for celebrations. The conch shell itself is a national symbol of freedom and resistance.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!