Entree: Martinique – Southern Culinary Region – Lambi à la Créole (Creole-style stewed conch cooked in a spiced tomato and herb sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) conch (lambi) meat, cleaned and sliced into 1/4-inch (6 mm) strips
- 2 tbsp (30 ml) lime or lemon juice for tenderizing
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves (9 g) garlic, minced
- 1 medium red bell pepper, seeded and diced, about 6 oz (170 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 cup (240 g) canned crushed tomatoes
- 1/4 cup (60 ml) dry white wine or water
- 2 sprigs fresh thyme (about 2 g) or 1 tsp dried thyme
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper
- Cooked white rice or boiled provision (yams, yuca) for serving

Instructions

1. Toss conch strips with lime juice and a pinch of salt and let sit 20–30 minutes to tenderize, then rinse and briefly blanch in boiling water 2–3 minutes; drain and set aside. In a heavy pan, heat oil over medium heat and sauté onion, garlic, bell pepper, and Scotch bonnet until soft, about 5 minutes.
2. Stir in tomato paste, crushed tomatoes, white wine or water, thyme, sugar, and parsley; add blanched conch, season with salt and pepper, and simmer gently, partially covered, 30–45 minutes until conch is tender and sauce has thickened. Adjust seasoning and serve hot over rice or with boiled root vegetables.