Lambi Creole (Haitian Conch Stew)
A rich and flavorful stew made with tender conch meat simmered in a savory tomato-based sauce with aromatic vegetables and spices. This dish is a beloved classic in Haitian cuisine, often served with rice.
🧂 Ingredients
- 1 kg Conch meat (Lambi)(cleaned and tenderized, cut into bite-sized pieces)
- 1 large Onion(chopped)
- 1 medium Bell pepper(any color, chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(canned diced, or 4-5 fresh ripe tomatoes, chopped)
- 2 tbsp Tomato paste
- 1 small Scotch bonnet pepper(finely minced, or to taste (optional, for heat))
- 1 tbsp Thyme(fresh leaves or 1 tsp dried)
- 2 tbsp Parsley(chopped fresh)
- 3 tbsp Vegetable oil
- 2 cups Water or seafood stock
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
If using fresh conch, tenderize it by pounding with a mallet or by boiling it in salted water with a pinch of baking soda for about 1 hour until tender. Drain and cut into bite-sized pieces. If using pre-tenderized conch, proceed to the next step.
💡 Tip: Tenderizing is crucial for a pleasant texture. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes, tomato paste, and minced Scotch bonnet pepper (if using). Cook for about 5 minutes, stirring occasionally, until the tomatoes break down slightly.
- 5
Add the tenderized conch pieces to the pot. Stir to coat with the tomato mixture.
- 6
Pour in the water or seafood stock. Add the thyme and parsley. Season with salt and black pepper to taste.
💡 Tip: Start with a little salt and pepper, you can adjust later. - 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the conch is very tender and the sauce has thickened. Stir occasionally.
💡 Tip: Simmering allows the flavors to meld and the conch to become incredibly tender. - 8
Taste and adjust seasoning as needed. If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to reduce it.
- 9
Serve hot, typically with white rice, rice and beans, or fried plantains.
💡 Pro Tips
- ✓Conch can be tough if not properly tenderized. Don't skip this step!
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference.
- ✓A splash of white vinegar or lime juice at the end can brighten the flavors.
🔄 Variations
- Add a bay leaf during simmering for extra aroma.
- Include other vegetables like carrots or potatoes for a heartier stew.
- For a richer sauce, a touch of heavy cream can be added at the end, though this is less traditional.