Lambi

Lambi Recipe from Haiti with Conch and Vegetables

Region / culture: Haiti | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Lambi, also known as conch stew, is a traditional Caribbean dish that is popular in countries such as Haiti, the Bahamas, and Jamaica. This flavorful stew is made with tender conch meat, vegetables, and a variety of spices that come together to create a delicious and hearty meal.

History

Lambi has been a staple in Caribbean cuisine for centuries, with conch being a readily available seafood in the region. The dish is often enjoyed during special occasions and celebrations, as well as being a popular street food option in many Caribbean countries.

Ingredients

1.33 cups chopped onion
0.75 cups diced carrots
0.75 cups chopped celery
1 lb (454 g) ground conch
2 tsp minced garlic
5 cups water
0.25 cups bacon fat
3 tbsp tomato paste
1.5 tsp each oregano, salt, thyme
28 oz (794 g) tomatoes with liquid
0.5 tsp cayenne pepper
0.5 cups chopped onions
2 cups peeled, diced potatoes
1 tbsp sherry and tabasco, or to taste

How to prepare

In a large stainless or enameled saucepan, cook the onion, celery, and garlic in bacon fat over moderate heat for ten minutes.
Add 1 lb (454 g) ground conch and cook for another 10 minutes.
Add water, tomatoes (including juice), tomato paste, oregano, salt, thyme, cayenne pepper, and regular pepper. Simmer for approximately 45 minutes.
Add 2 cups of potatoes and carrots and simmer for 15 minutes.
If necessary, add 1 more cup of water to dilute to the desired consistency.
Add salt to taste and, if desired, 1 tbsp of dry sherry and Tabasco.

Variations

For a spicier version, add extra cayenne pepper or hot sauce to the stew.
Add additional vegetables such as bell peppers, okra, or corn for added flavor and nutrition.

Cooking Tips & Tricks

When cooking conch, it is important to tenderize the meat by pounding it with a meat mallet or marinating it in a mixture of citrus juice and vinegar.

- Be sure to simmer the stew slowly to allow the flavors to meld together and the vegetables to become tender.

- Adjust the seasonings to your taste preferences, adding more or less spice as desired.

Serving Suggestions

Serve lambi hot over a bed of white rice or with a side of fried plantains for a complete meal.

Cooking Techniques

Be sure to simmer the stew slowly to allow the flavors to develop and the vegetables to soften.

Ingredient Substitutions

If conch is not available, you can substitute shrimp or another type of seafood in this recipe.

Make Ahead Tips

Lambi can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the stew with fresh herbs such as parsley or cilantro for a pop of color and flavor.

Pairing Recommendations

Serve lambi with a side of coconut rice and a refreshing tropical fruit salad for a complete Caribbean-inspired meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

- A serving of lambi contains approximately 300 calories.

Carbohydrates

- Lambi is a low-carb dish, with approximately 15 grams of carbohydrates per serving.

Fats

- This dish is moderate in fat, with around 10 grams of fat per serving.

Proteins

- Lambi is a protein-rich meal, with about 25 grams of protein per serving.

Vitamins and minerals

This stew is a good source of vitamins A and C, as well as minerals such as iron and potassium.

Alergens

This recipe contains shellfish (conch) and may not be suitable for those with shellfish allergies.

Summary

Lambi is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Lambi is a delicious and nutritious Caribbean stew made with tender conch meat, vegetables, and a variety of spices. This flavorful dish is perfect for special occasions or as a comforting meal any time of year. Enjoy this taste of the Caribbean with family and friends!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl, that I first learned how to make Lambi. I remember it like it was yesterday - the smell of the spices, the sound of the sizzling pan, and the taste of the tender, flavorful meat. It was a dish that my mother had learned from her own mother, who had learned it from her mother before that. It was a family recipe, passed down through the generations, and I was proud to be the one to carry on the tradition.

I remember the day my mother taught me how to make Lambi. It was a hot summer day, and the kitchen was filled with the scent of garlic, onions, and spices. My mother stood at the stove, stirring the pot with a wooden spoon, her hands deftly moving as she added the ingredients one by one. I watched in awe as she worked, her movements so familiar and yet so new to me.

"Come here, child," she said, motioning for me to join her at the stove. "I want to teach you how to make Lambi."

I eagerly stepped forward, ready to learn the secrets of this delicious dish. My mother began to explain the ingredients to me - the lamb, the tomatoes, the herbs and spices. She showed me how to cut the meat, how to season it, how to cook it just right so that it would be tender and juicy.

As we worked together in the kitchen, I felt a connection to my mother that I had never felt before. It was a special moment, one that I would always treasure. She taught me not just how to make Lambi, but also the importance of tradition, of passing down recipes from one generation to the next. I listened intently as she told me stories of her own mother, of the dishes she used to make, of the love and care that went into each meal.

When the Lambi was finally ready, my mother served it up with a side of rice and beans. The aroma filled the kitchen, and I couldn't wait to taste it. I took my first bite, and the flavors exploded in my mouth - the tender meat, the rich tomato sauce, the hint of garlic and spices. It was like nothing I had ever tasted before, and I knew that this would become one of my favorite dishes.

From that day on, I made Lambi whenever I could. I cooked it for my family, for my friends, for anyone who would sit down at my table and share a meal with me. Each time I made it, I felt a sense of pride and joy, knowing that I was carrying on a tradition that had been passed down through the generations.

Over the years, I added my own twist to the recipe, experimenting with different herbs and spices, trying out new techniques to make the dish even more delicious. But no matter how much I changed it, the basic recipe remained the same - the tender lamb, the flavorful sauce, the memories of my mother standing at the stove, teaching me how to make this dish with love and care.

And now, as I grow older and my own children and grandchildren gather around my table, I pass on the recipe for Lambi to them. I show them how to cut the meat, how to season it, how to cook it just right so that it is tender and juicy. I tell them the stories of my mother, of her mother, of the traditions that have been carried on for generations.

And as we sit down to eat together, sharing a meal that has been made with love and care, I know that the memory of discovering this recipe for the first time will always be a happy one. It is a memory that I will cherish forever, a memory that I will pass down to my children and grandchildren, so that they too can experience the joy of making Lambi, of cooking a dish that is so much more than just food - it is a connection to the past, a celebration of family, a reminder of the love that ties us all together.