Lambi (Haitian Conch)

  • Total time - 1.5 - 2.5 hours (+ marinating time)
  • Preparation - 30 minutes
  • Cooking time - 1 - 2 hours
  • Servings: 5
  • Country: Haiti
A serving of Haitian Lambi, stewed conch meat in a rich, reddish sauce with rice and vegetables.

Making Lambi requires patience and attention to detail, especially regarding tenderizing the meat. If you don't have a pressure cooker, the cooking time will be longer. Using citrus fruits and pounding the meat is crucial to remove any fishy smell and ensure a tender texture. The flavor will improve if you let the dish sit overnight and reheat it.

Ingredients

Ingredients for Lambi

  • 1 kg cleaned conch (lambi) meat, cut into pieces
  • sour orange juice (or a mix of 1 orange and 2 limes)
  • water
  • 3 tablespoons olive oil
  • 1 piece onion, finely chopped
  • 1 piece bell pepper, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 piece scotch bonnet pepper, whole
  • 2 tablespoons tomato paste
  • 1 piece bouillon cube (vegetable or fish)
  • salt and black pepper

Instructions

Step 1: Cleaning and Preparing the Meat

Pound the conch pieces to tenderize them. Rinse the meat with water and then wash it thoroughly with sour orange or lime juice. Pat it dry.

Step 2: Cooking the Meat

In a pot (ideally a pressure cooker), boil the conch in salted water until it is tender. In a pressure cooker, this takes about 20-30 minutes, in a regular pot it can take 1.5 to 2 hours. The meat should be tender but not overcooked. Drain and set aside.

Step 3: Preparing the Sauce

In a large pot or pan, heat the oil over medium heat. Add the chopped onion and bell pepper, and cook until they soften, about 5-7 minutes. Add the garlic and thyme and cook for another minute.

Step 4: Finishing the Dish

Add the tomato paste and cook until fragrant, about 2 minutes. Add the cooked conch meat, bouillon cube, the whole pepper, and about 1 cup of water. Bring to a boil, then reduce the heat and simmer, covered, for 10-15 minutes to allow the flavors to meld. Taste and add salt and pepper as needed.

Step 5: Serving

Serve hot, preferably with rice and beans (Riz Collé) or fried plantains.