Haiti is an island that is full of rich culture and exquisite cuisine. Of course, there's a little bias in that statement as I am originally from Haiti, but bias or not it's the truth. The media do a horrible job portraying the beautiful rich island. So forget all that and do your own research.
But I digress, I was online doing my usual surfing for nothing in particular, when this plate of deliciousness pop up on my screen. So what is that? That my friends is heaven, Lambi a.k.a Conch. Don't you just want to lick your screen? Well don't I'll give you all the deets you need to create this special seafood plate.
The recipe is from the site, Haitian-Recipes.Com, which coincidentally was shared also on another favorite site of mine, Lunionsuite.Com. Lambi or conch as you may know is not the cheapest thing to buy, but there's nothing like fresh cook conch.
Did you know you can grill it too? Oh yes, but then again, I think anything grill is delicious. So what exactly do you need?
- 1 (5lb) box of conch (lambi)
- 1 lime and sour orange, juiced
- 1 tsp of garlic powder
- 1/2 tsp of thyme
- 1 tsp of black pepper
- 1 scotch bonnet pepper
- 1 tbsp of Adobo seasoning salt
- 1 Maggi chicken bouillon cube
- 1 tsp of baking soda
- 1/2 cup of olive oil
- 1 tsp tomato paste
- 1 small onion, diced
- 1 small shallot, diced
I know it seems like a lot, but it really isn't. They just wanted to be sure you don't miss anything. By the way this is a perfect time to subscribe to this blog and save this post for later or screenshot.
Okay, let's keep going.
Using a meat mallet, pound the conch until tenderized. Clean the meat thoroughly with the lime and/or sour orange juice. Season well. For best results, keep refrigerated overnight.
Using a Presto pressure cooker, bring water to a rolling boil. Place the meat into the cooker and close cover securely with regulator in place. Cook for an hour until the meat is tender; remove from heat.
In a skillet, heat oil and brown the meat evenly for 10 mins. Set aside the meat and prepare to make the sauce.
Saute the onions and shallots in the oil. Add tomato paste. Stir the meat into the sauce.
Serve with rice and beans with a side a pikliz.
Pikliz is simply spicy pickled vegetables which is pronounced pick-lees. I literally put this on almost everything I eat. Haitian-Recipes.com does have a simple recipe to follow, HERE, try it and tell me what you think.
So there you have it, a great dish for all you seafood lovers out there.
Other Sources: lunionsuite.com
Pikliz Image: whats4eats.com
Haiti Map: Google