Lambi nan Sos Pike (Stewed Conch)

Embark on a culinary journey to the heart of Haitian cuisine with this vibrant and flavorful stewed conch dish, known locally as "Lambi nan Sos Pike." This seafood delicacy is a celebration of spicy, aromatic seasonings and tender conch meat, perfect for those who enjoy a deeply satisfying and expressive meal.

Ingredients

🐚 2 pounds Conch cleaned, butterflied, and diced
🍈 2 whole Limes 1 for cleaning, 1 for cooking
🍶 Splash of Goya Distilled White Vinegar
🥬 2 tbsp Homemade Salt-Free Epis blend of green onions, garlic, fresh parsley, bell peppers, thyme
🥬 2 tbsp Regular Epis standard Haitian epis blend
🧂 1 packet Goya Chicken Flavored Bouillon Powder divided
🌿 Badia Ground Cloves
🧂 Morton Salt
🍅 2 tbsp Tomato Paste
🛢️ Crisco Pure Vegetable Oil
🌿 Fresh Thyme Sprigs
🧅 1 Onion sliced
🌶️ Mixed Bell Peppers red, green, yellow/orange, sliced
🌶️ 1 Green Habanero Pepper whole or pierced
🌶️ 1 Red Chili Pepper

Instructions

1- Conch Cleaning:

• Remove the tough brownish outer layer of the conch meat. Rinse thoroughly under cold water.
• Place in a mixing bowl, squeeze juice of 1 lime, and add a splash of Goya White Vinegar. Let marinate for 5-10 minutes.
• Rinse the conch again under cold water.

2- Prepare the Conch:

• Butterfly thick parts of the conch, make shallow cross-hatch cuts, and dice into bite-size pieces.

3- Boil the Conch:

• In an Imusa pot, add enough water to cover conch. Add 2 tbsp salt-free epis.
• Boil on high heat with lid partially on for 2 hours until tender, adding water as needed.
• Remove conch using a slotted spoon, reserve cooking liquid for sauce.

4- Stew Preparation:

• In a frying pan, heat Crisco oil and add tomato paste, cooking until it darkens.
• Incorporate 2 tbsp regular epis, stirring until aromatic.
• Add cooked conch, half a packet of Goya bouillon, and Badia Ground Cloves. Squeeze juice of second lime.
• Add green habanero and red chili pepper. Stir ingredients together.
• Gradually add reserved cooking liquid, allowing it to reduce each time until desired sauce consistency is reached.
• Add fresh thyme, sliced bell peppers, and onions. Stir well.
• Taste and add Morton Salt if needed. Turn off the heat, cover and allow onions to steam.

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
Calories: 350
Proteins: 35g
Fats: 15g
Carbohydrates: 20g
Equipment: Imusa Aluminum Caldero, Non-stick pan with red handle, Cutting board and Chef's knife, Stainless steel mixing bowls, Metal ladle and tongs, Black plastic/silicone spatula

Cooking Tips

• Avoid using salt while cleaning to prevent toughness.
• Customize spice level by piercing the habanero or adding red chili.
• Keep onions crisp by adding them at the end of cooking.

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Lambi nan Sos Pike (Stewed Conch)