Entree: Dominica – Southern Culinary Region – Lambi in Creole Sauce (Stewed conch cooked in a spicy Caribbean tomato-based creole sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1.5 lb (680 g) conch meat, cleaned and chopped
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tsp (5 ml) white vinegar
- 1 tsp (5 g) baking soda
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, chopped, about 1 cup (150 g)
- 1 green bell pepper, chopped, about 1 cup (150 g)
- 1 red bell pepper, chopped, about 1 cup (150 g)
- 3 scallions, chopped, about 1/2 cup (30 g)
- 4 garlic cloves, minced, about 12 g
- 1 small scotch bonnet pepper, seeded and finely chopped (optional), about 10 g
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz) diced tomatoes (400 g)
- 1 cup (240 ml) fish stock or water
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) ground allspice
- 1 tbsp (15 ml) chopped fresh cilantro
- 1 tsp (5 g) sugar (to balance acidity)
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse the conch under cold water. In a bowl combine conch, lime juice, vinegar, and baking soda; toss and let sit 15 minutes to help tenderize. Rinse thoroughly and pat dry.
2. Bring a pot of water to a boil, add a pinch of salt and 1 sliced onion; add the conch and simmer 10–15 minutes until just tender. Drain and set aside.
3. In a large skillet or Dutch oven heat the vegetable oil over medium heat. Add the chopped onion, bell peppers, scallions, and scotch bonnet; sauté until softened, about 6–8 minutes.
4. Add the garlic and tomato paste; cook 1–2 minutes until fragrant. Stir in diced tomatoes and cook down 3–4 minutes.
5. Pour in the fish stock, add thyme and allspice, and bring to a simmer. Add sugar and season lightly with salt and pepper.
6. Add the parboiled conch to the sauce, reduce heat to low, cover, and simmer gently 20–30 minutes until conch is tender and flavors meld. Stir occasionally and add a splash of water if sauce reduces too much.
7. Adjust seasoning, stir in chopped cilantro just before serving, and remove thyme sprigs. Serve hot with steamed rice, ground provisions, or bread.