Lambi Creole

Name: Lambi Creole
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 4 servings
Cuisine: Saint Lucian
Ingredients: 500g conch meat, cleaned and tenderized; 2 large tomatoes, diced; 1 onion, diced; 4 cloves garlic, minced; 1 Scotch bonnet pepper, seeded and minced; 3 sprigs fresh thyme; 2 tbsp tomato paste; 2 tbsp lime juice; 2 tbsp vegetable oil; 1 green bell pepper, diced; 250ml water; Salt and black pepper to taste

Lambi Creole (LAHM-bee kree-OHL)

Creole Conch Stew

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 310 kcal

Tender conch simmered in a rich Creole sauce of tomatoes, onions, garlic, thyme, and Scotch bonnet peppers. A beloved coastal dish showcasing the island's seafood heritage.

Nutrition & Info

Protein 28.0g

Carbs 18.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

pressure cooker heavy pot wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: fresh thyme sprig, lime wedge

Accompaniments: white rice, fried plantain

Ingredients

500g conch meat, cleaned and tenderized
2 large tomatoes, diced
1 onion, diced
4 cloves garlic, minced
1 Scotch bonnet pepper, seeded and minced
3 sprigs fresh thyme
2 tbsp tomato paste
2 tbsp lime juice
2 tbsp vegetable oil
1 green bell pepper, diced
250ml water
Salt and black pepper to taste

Instructions

1
Pound conch meat with a mallet until tender, then cut into bite-sized pieces.
2
Marinate conch in lime juice, garlic, salt, and pepper for 30 minutes.
3
Pressure cook conch for 20 minutes until tender. Alternatively, boil for 1.5 hours.
4
Heat oil in a heavy pot. Saute onions and bell pepper until softened.
5
Add tomato paste, diced tomatoes, thyme, and Scotch bonnet. Cook 10 minutes.
6
Add conch to the sauce and simmer 15 minutes until flavors meld.
7
Adjust seasoning and serve hot.

💡

Did You Know?

Conch shells are used as horns to call fishermen home in Saint Lucia, and the meat inside is considered an aphrodisiac throughout the Caribbean.

Chef's Notes

Equipment Tips

pressure cooker
heavy pot
wooden spoon

Garnishing

fresh thyme sprig, lime wedge

Accompaniments

white rice, fried plantain

The Story Behind Lambi Creole

Lambi Creole reflects the deep French influence on Saint Lucian cuisine. The Creole sauce technique, combining tomatoes with aromatic herbs and peppers, came directly from French colonial kitchens but was adapted with local Scotch bonnet peppers and Caribbean seasonings. Conch harvesting has been central to coastal Saint Lucian communities for centuries, with divers free-diving to collect the large sea snails from the reef beds around the island.

🕐 Traditionally enjoyed weekend lunch and special celebrations 📜 Origins: French colonial era

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