Lambie souse or conch souse is another of our favourite souse to make on the island. A favourite of fishermen and locals alike, this somewhat aphrodisiac food is welcomed by all men, young and old. It seems that the more obscure the food is, it seems to to have some sort of “boosting” property for men. This was be true for oysters, that I did some research on some time ago, because of its high zinc content. But what about Lambie?
The Richness of Lambie
I didn't have much research to do, but if you ask anyone on the island and the answer would be a resounding yes! Lambie, as it turns out, is rich in protein and potassium, probably the reason it is touted as an aphrodisiac. As for me, I'm still to be convinced lol!! Anyway, this was a recipe that was requested from my facebook fanpage that had to be done for some time now. So off I went to the supermarket in search of some lambie (sea conch) to make some lambie souse.
Making Lambie Souse
Every island has their way of preparing sea conch or conch and on some islands like Bahamas they have made a festival out of it. I would like to see something like that happening in Trinidad one day but not just for Dasheen (blue food festival) but for other indigenous island foods and recipes as well. As I was saying, in Trinidad and Tobago we like to use Lambie to make souse. For us there is no other satisfaction than to be handed a cup of Lambie Souse while you're liming or hanging out with your friends.
For most it may be an acquired taste like oysters or even Zebapique tea, but once you get past the taste then the fun begins. To me the lambie has a sweet taste of the sea. That's the best way I could explain it. Other than that you would have to make the souse and taste it yourself. With that in mind, try my trinistyle Lambie Souse and tell me what you think.
Lambie Souse Recipe
2 lbs Lambie
1 lemon ( to clean lambie)
8 cloves garlic, divided
1 scotch bonnet pepper
1/2 small onion
1/2 cup lime juice
10 leaves chadon beni
Salt to taste
Water
Clean and wash the Lambie using half of the lemon.
Cut into 1″ pieces then wash with the other half of the lemon.
Note: You may be wondering why I'm washing the Lambie so much. It is to get rid of the fresh “sea” taste the meat has.
When you're doing the recipe you'll see what I mean
Grate 3 cloves of garlic and mix into the lambie.
Then place in the pressure cooker with 2 cups of water.
Pressure cook for 45 minutes.
Note: I've read where people steam the lambie for a few minutes then pound it with a tenderizer. Maybe you could try that method as well.
Chop the rest of garlic, the chadon beni and hot pepper. Then blend with 1 tsp of salt and 1/3 cup of water.
Deseed the cucumber and slice thinly.
Slice thinly the onion as well.
The Lambie looks good now.
Add the Lambie to the chadon beni mixture.
Then add the cucumber and onion.
Pour the lime juice and add 2 cups water.
Cover and leave to marinate for 3 – 4 hours. Serve at room temperature.
Note: DO NOT REFRIGERATE. This goes for every other souse as well. Because you're using the glutinous parts, when refrigerated they tend to congeal. I learnt this the hard way a few years ago.
Lambie Souse
Ingredients
- 2 lbs Lambie
- 1 lemon to clean lambie
- 8 cloves garlic divided
- 1 scotch bonnet pepper
- 1/2 small onion
- 1/2 cup lime juice
- 10 leaves chadon beni
- Salt to taste
- Water
Instructions
- Clean and wash the Lambie using half of the lemon.
- Cut into 1″ pieces then wash with the other half of the lemon.
- NOTE: You may be wondering why I’m washing the Lambie so much. It is to get rid of the fresh “sea” taste the meat has.
- When you’re doing the recipe you’ll see what I mean
- Grate 3 cloves of garlic and mix into the lambie.
- Then place in the pressure cooker with 2 cups of water.
- Pressure cook for 45 minutes.
- NOTE: I’ve read where people steam the lambie for a few minutes then pound it with a tenderizer. Maybe you could try that method as well.
- Chop the rest of garlic, the chadon beni and hot pepper. Then blend with 1 tsp of salt and 1/3 cup of water.
- Deseed the cucumber and slice thinly.
- Slice thinly the onion as well.
- Add the Lambie to the chadon beni mixture.
- Then add the cucumber and onion.
- Pour the lime juice and add 2 cups water.
- Cover and leave to marinate for 3 – 4 hours. Serve at room temperature.
Notes
So there you have it, a wonderful way to end your day…. Yuh limin' with yuh friends; drinks flowin' like water and yuh have a nice cup of Lambie Souse.
Ah gone 🙂
I’ve never eaten this…but it sounds like something I will eat.
Help me remember what is lambie. I know the name but can’t remember what it is???
Lambie is Sea Conch. The one with the big shell people like to use as decoration or to blow during cricket.
Hazel girl I just finish eat the last of it this morning. wish ah coulda email some for you 🙂
Tks! Yea! Thats What I was thinking I know that name, but couldn’t remember what it was!! Lolol! Wow!
I’ve got to try this one very soon. Never had it
Email me? Dat won’t do nuttin fuh me…but at least the recipe there so it’s onnnn? :-/
i could eat some now
I love conch souse but never knew how to make it, so thanks for doing this! Can’t wait to give it a try.
O my my, I should taste this… 🙂
Tried out your Ochro rice receipe, and it was spot on. Thank you…got it in my virtual cookbook now.
You’re welcome Teresa 🙂
I do not eat pork…but it is so good to make with chicken feet also 🙂 yummy!!!!!!
This recipe looks delicious! Hopefully i can do the same without the conch turning out to tough. 🙂
That’s why I pressure cooked it to soften it a bit.
🙂
Just made this recipe. What a joy!. It looks so good. will let it sit for 2-3 hours. It is the best I have even eaten. Thank you. I would like to print this page with the images and explanation. I am not able to.
Hello
Where would you find conch yo buy ?
They are available in most supermarkets.