Entree: Martinique – Northern Culinary Region – Lambi (Creole stewed conch cooked in a spicy tomato, garlic, and herb sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) cleaned conch meat, sliced into 1/4-inch (6 mm) strips
- 3 tbsp (45 ml) vegetable oil
- 1 large (8 oz / 225 g) yellow onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 3 scallions (green onions), white and green parts separated and thinly sliced
- 1 small (about 10 g) Scotch bonnet pepper, seeded and finely chopped (adjust to heat preference)
- 1 green bell pepper, seeded and thinly sliced
- 14 oz (400 g) canned crushed or diced tomatoes
- 2 tbsp (30 g) tomato paste
- 1/4 cup (60 ml) dry white wine
- 1 cup (240 ml) fish or light chicken stock or water
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 bay leaf
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) brown sugar
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 lime, cut into wedges for serving
- 2 cups (370 g) dry long-grain rice or blanc-manger (for serving)

Instructions

1. Place the sliced conch in a pot and cover with water. Bring to a gentle simmer and cook for 20–30 minutes to tenderize the meat. Drain and set aside, reserving a little of the cooking liquid if desired.
2. In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion and the white parts of the scallions and sauté until softened, about 5–6 minutes.
3. Add the garlic, chopped Scotch bonnet, and sliced green bell pepper; cook 2–3 minutes until fragrant.
4. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, white wine, stock (or water), thyme sprigs and bay leaf. Bring to a simmer.
5. Add the par-cooked conch to the sauce, along with the brown sugar. Simmer gently, uncovered, for 15–20 minutes until the conch is tender and the sauce has thickened, stirring occasionally. If sauce becomes too thick, add a splash of reserved cooking liquid or stock.
6. Remove thyme sprigs and bay leaf. Stir in lime juice, chopped parsley and season with salt and pepper to taste.
7. Cook rice according to package instructions while the lambi finishes. Serve stewed lambi over rice with lime wedges on the side.