Lambie Souse

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Lambie Souse

Healthy Harvest | Eats
Grenada
Lambie Souse

Ingredients:

  • 2 pounds of lambie (conch)
  • Juice of 4-5 limes (enough to cover the conch)
  • 4 cups of water
  • 1 medium onion (thinly sliced)
  • 1 cucumber (peeled, seeded, and thinly sliced)
  • 1-2 Scotch bonnet peppers (thinly sliced, adjust for heat preference)
  • 2-3 cloves of garlic (minced)
  • 1 small piece of fresh ginger (grated)
  • 1 tablespoon of fresh parsley (chopped)
  • 1 tablespoon of fresh thyme leaves (chopped)
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of black pepper
  • Salt to taste

Instructions:

  1. Prepare the Conch:

    • Clean the lambie (conch) by removing any hard or dark parts. You can use a meat mallet to gently tenderize the conch if needed.
    • In a large pot, bring the water to a boil. Add the cleaned conch and let it simmer for about 1-2 hours until it becomes tender. The cooking time may vary depending on the toughness of the conch.
    • Once the conch is tender, drain and rinse it under cold water. Cut the conch into small bite-sized pieces.

  2. Marinate the Conch:

    • Place the chopped conch in a large mixing bowl. Pour the lime juice over the conch, ensuring that it is fully submerged. Let it marinate for at least 1 hour in the refrigerator. The lime juice will help tenderize the conch further and add flavor.

  3. Prepare the Vegetables:

    • While the conch is marinating, slice the onion, cucumber, and Scotch bonnet peppers. Mince the garlic and grate the ginger.

  4. Assemble the Souse:

    • After the conch has marinated, drain off some of the lime juice, leaving just enough to keep the conch moist.
    • Add the sliced onions, cucumber, Scotch bonnet peppers, minced garlic, grated ginger, parsley, and thyme to the bowl with the conch.
    • Drizzle the olive oil over the mixture and season with black pepper and salt to taste.
    • Gently toss everything together, ensuring the conch and vegetables are well-coated with the marinade.

  5. Chill and Serve:

    • Cover the bowl and let the souse chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
    • Serve the Lambie Souse chilled, as an appetizer or a light, refreshing meal.

Optional Additions:

  • You can add a splash of vinegar for extra tanginess.
  • For added flavor, include finely chopped green onions or chadon beni (culantro).

Enjoy this vibrant, zesty Lambie Souse, a perfect dish for warm weather or any time you crave a taste of the Caribbean!