Lambi Creole — Print Recipe — The Culinary Codex

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.

Ingredients

500g cleaned conch meat
2 limes, juiced
2 onions, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
3 tomatoes, diced
2 tbsp tomato paste
1 Scotch bonnet pepper, minced
3 tbsp vegetable oil
2 sprigs fresh thyme
250ml water
Salt and black pepper
3 tbsp epis paste

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.