Entree: Haiti – Lambi An Sòs (Stewed conch in a savory Haitian Creole tomato, onion, and pepper sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) cleaned lambi (conch) meat, chopped into bite-size pieces
- 1/4 cup (60 ml) fresh lime juice for cleaning and tenderizing
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, chopped (about 150 g)
- 4 scallions (green onions), sliced (about 40 g)
- 1 medium red bell pepper, diced (about 150 g)
- 1 small Scotch bonnet or habanero pepper, whole or seeded for less heat
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) crushed tomatoes
- 1/2 cup (120 ml) water or low-sodium broth
- 1 chicken bouillon cube or 1 tsp (5 g) bouillon powder
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil for finishing (optional)

Instructions

1. Rinse the conch meat under cold water. Place in a bowl with lime juice and white vinegar, massage briefly, then rinse and drain. This helps tenderize and clean the lambi.
2. If pieces are still tough, lightly pound with a meat mallet or run through a coarse blade to tenderize. Set aside.
3. Heat the vegetable and olive oils in a heavy skillet or Dutch oven over medium heat. Add chopped onion, scallions, and bell pepper; sauté until softened, about 5–7 minutes.
4. Add whole Scotch bonnet (or seeded if preferred) and minced garlic; cook 1 minute until fragrant, taking care not to burn the garlic.
5. Stir in tomato paste and cook 1–2 minutes to caramelize slightly, then add crushed tomatoes, water or broth, and the bouillon. Bring to a gentle simmer.
6. Add the conch pieces, dried thyme (or fresh sprigs), parsley, sugar (if using), salt, and black pepper. Stir to combine, reduce heat to low, and cover.
7. Simmer gently until the conch is tender, about 45–60 minutes, stirring occasionally and adding a little water if the sauce reduces too much. Taste and adjust seasoning.
8. When conch is tender and sauce is well developed, remove and discard whole Scotch bonnet (if left whole) and thyme sprigs. If desired, finish with 2 tbsp (30 ml) neutral oil stirred in for shine.
9. Serve hot over steamed white rice, diri kole, or with fried plantains. Garnish with extra chopped parsley or sliced scallions.