INGREDIENTS

  • 1 (5lb) box of conch (lambi)
  • 1 lime and sour orange, juiced
  • 1 tsp of garlic powder
  • 1 tsp of thyme
  • 1 tsp of black pepper
  • 1 scotch bonnet pepper
  • 1 tbsp of seasoning salt
  • 1 tsp of chicken bouillon cube
  • 1 tsp of baking soda
  • 1/2 cup of olive oil
  • 1 tsp of tomato paste
  • 1 small onion, diced
  • 1 small shallot, diced

DIRECTIONS

STEP 1:

Using a meat mallet, pound the conch until tenderized. Clean the meat thoroughly with lime and/or sour orange juice. Season well. For best results, keep it refrigerated overnight.

STEP 2:

Using a stove top 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.

STEP 3:

In a skillet, heat oil and brown the meat evenly for 10 mins. Set aside the meat and prepare to make the sauce.

STEP 4:

Sautee 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.

Nutritional Info

No nutrition information available for this recipe

Ratings and Reviews



JOIN HAITIAN RECIPES

Get the latest updates and recipes. Sign up to receive our newsletter.

Instagram has returned invalid data.