Conch Creole, a traditional dish in the French Caribbean Islands, also called Lambi Creole, is a tasty dish loved by many islanders.
Conch or Lambi is a large-sized sea snail. As of today, the only place you can find a conch farm in Turks and Caicos.
Conch is a mussel and lean seafood meat that is better enjoyed cooked fresh out of the water. When frozen, it loses its elasticity and can be tough to chew if not prepared correctly.
A few cooking tips
The conch is usually cooked in a pressure cooker for 40 to 50 minutes or cooked on low heat in a heavy bottom pot for 1 hour, 30 minutes or 2 hours. Many people often create a water base seasoned broth or a milky seasoned broth to cook the conch.
Before cooking, it is recommended to pound the thickest part of the conch with a kitchen mallet or meat tenderizer. Conch meat is best-cooked whole, then cut small or diced.
To make conch creole
To make Conch Creole a mixture of water mixed with lemon juice, garlic, thyme, scallions, and a hot pepper which is optional is needed. After 40 – 50 minutes of cooking in a pressure cooker, the conch is then pan-fried with fresh juicy tomatoes.
A creole sauce is then created with the tomato sauce. Creole sauce is essential to Caribbean Cuisine.
It is prepared with tomato sauce, tomato paste or fresh tomatoes, fresh herbs, and spices. Usually, hot pepper is added for flavor, but it is not necessary.
A delightful dish, Conch Creole is widely enjoyed during special days and holidays.