Stewed Conch or Lambi Haitian Style

Made up of 100% muscle, conch, a Caribbean specialty dish can be a succulent change from the normal cuisine, if prepared correctly. While sometimes eaten raw, it can also be cooked in a Creole sauce or grilled and eaten in a salad. Many Caribbean countries have their own recipes, but, below is a traditional Haitian method to preparing conch.

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Making Conch or Lambi, Haitian Style

What you will need:
• 1 lb of Conch (shell, clean and skin it)
• A medium sized onion
• A pinch of Maggie
• A pinch of baking soda (to help expedite the cooking time)
• 1/2 a tsp. of Old Bay
• 1 tsp. butter
• Juice of a lime
• 2 tsp. of sour orange
• 3/4 of a cup of water
• 1 chopped tomato
• 3 cloves of garlic, minced
• 1/4 cup of oil
• 1/4 cup of scallions
• 3 tbsp. of tomato paste
• 3 tbsp. of vinegar
• 1 tsp. thyme
• 1 tsp. parsley

What you should do:
1. Tenderize conch with a mallet.
2. Cut into 1 1/2 inch pieces.
3. Places pieces of conch into a bowl and soak in vinegar and water for 2 hours.
4. Drain conch pieces.
5. Use oil to sauté onion and garlic until onion is tender (2-3 minutes).
6. Place remaining ingredients and conch into the pot.
7. Season to taste with salt and pepper.
8. Cook over medium heat for 45 minutes, stirring occasionally, until conch is tender.

While conch can be very expensive in certain areas, especially in the southern United States where a box may sell for $65, the delicacy is so enjoyable it is worth the price.

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Read more: food, Cooking, Haitian cuisine, Cooking Tips, Haitian Food, Conch, Lambi, Agriculture and Food

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