Lambi Creole — Print Recipe — The Culinary Codex

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.

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.