Lambi - Haiti Observer Blog

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.

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

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