Entree: Saint Lucia – Lambi (Stewed conch in a seasoned Caribbean tomato and coconut sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) conch meat, cleaned and chopped into bite-size pieces
- 1/4 cup (60 ml) fresh lime juice for tenderizing
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (8 oz / 225 g)
- 4 cloves garlic, minced (0.5 oz / 14 g)
- 3 scallions (green onions), sliced (approx. 2 oz / 60 g)
- 1 Scotch bonnet pepper, seeded and finely chopped (approx. 0.4 oz / 12 g) or to taste
- 1 green bell pepper, chopped (6 oz / 170 g)
- 2 medium tomatoes, chopped (12 oz / 340 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 2 sprigs fresh thyme
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) dry allspice or 4 pimento berries crushed
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or chadon beni
- Lime wedges for serving

Instructions

1. Place the chopped conch in a bowl and pour the lime juice over it; toss and let sit 20–30 minutes to tenderize, then rinse and drain well.
2. Bring a pot of salted water to a boil, add the conch and blanch 5–8 minutes to further tenderize. Drain and set aside.
3. In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Sauté the onion, garlic, and scallions until softened and fragrant, about 3–4 minutes.
4. Add the chopped Scotch bonnet (use gloves when handling), bell pepper, and tomatoes; cook until the tomatoes break down, about 5 minutes.
5. Stir in the tomato paste, paprika, and allspice; cook 1 minute to blend flavors.
6. Add the blanched conch to the pan, then pour in the coconut milk and fish stock. Add the thyme sprigs, bring to a gentle simmer, and reduce heat to low.
7. Cover and simmer gently 30–45 minutes, stirring occasionally, until the conch is tender and the sauce has thickened and developed flavor. If sauce reduces too much, add a little water or stock.
8. Remove thyme sprigs, stir in chopped cilantro or chadon beni, and adjust seasoning with salt, pepper, and a squeeze of lime.
9. Serve hot with steamed rice, ground provisions, dumplings, or fried plantains and extra lime wedges on the side.