Entree: Guadeloupe – National Cuisine – Fricassée de Lambi (Guadeloupean creole-style stewed conch in a savory tomato and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 45 min

Total 1 hr 55 min

Ingredients

- 1 lb (450 g) lambi (conch) meat, cleaned and sliced thin
- 1/4 cup (60 ml) fresh lime juice or white vinegar for tenderizing
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 large garlic clove, minced (about 5 g)
- 1 green bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 red bell pepper, thinly sliced (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 10 oz / 285 g) or 1 cup (240 ml) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry white wine or water
- 1 Scotch bonnet or habanero pepper, whole, pierced (optional, keep for heat control)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 scallions, sliced (about 1 oz / 30 g)
- 1/4 cup (15 g) fresh parsley or culantro, chopped
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) fresh lime juice for finishing

Instructions

1. Place the sliced lambi in a bowl, cover with the lime juice or vinegar and a pinch of salt; let sit 30–45 minutes to tenderize, then rinse and drain well.
2. If needed for tenderness, blanch the lambi in simmering water for 20–40 minutes until just tender, drain and set aside.
3. Heat the oil in a large skillet or Dutch oven over medium heat. Sauté the onion, garlic, and both bell peppers until softened, about 5–7 minutes.
4. Stir in the chopped tomatoes, tomato paste, and white wine or water. Add the whole pierced Scotch bonnet (if using), thyme, and bay leaves. Bring to a simmer.
5. Add the prepared lambi to the sauce, reduce heat to low, cover, and braise gently until the lambi absorbs flavors and is fully tender, about 20–30 minutes.
6. Stir in the scallions and chopped parsley, season with salt and pepper, and finish with fresh lime juice. Remove the whole Scotch bonnet before serving if you prefer milder heat.
7. Serve hot over steamed rice or with boiled root vegetables for a traditional Guadeloupean meal.