Click on the image, above to submit to Pinterest.
Fricassé de lambis (Queen Conch Fricassee)
Fricassé de lambis (Queen Conch Fricassee) is a traditional Guadeloupean recipe for a classic fricassee of chopped queen conch meats in a lightly-spiced tomato pulp base. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Queen Conch Fricassee (Fricassé de lambis).
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Additional Time:
(+over-night soaking)
Serves:
4
Rating: 
Tags : CurrySpice RecipesGuadeloupe Recipes
Queen conch, or
Lobatus gigas, is a gastropod mollusk from the West Indies or Florida. As luxurious and prized as lobster, for example, it is a delicacy in the French West Indies. Its shell is also used as a musical instrument.
Ingredients:
800g queen conch meats (fresh or frozen), chopped
Oil
3 sprigs cive, chopped
1 tsp
poudre de colombo
2 allspice leaves
2 garlic cloves
5 thyme sprigs
1 onion, sliced
100g tomato pulp
Salt
Lime juice
2 tsp brown sugar
Method:
Clean the queen conch thoroughly then cut into small cubes and set aside.
Place the queen conch pieces in a pressure cooker. Add the allspice leaves and thyme. Add a little oil and 200ml of water. Cook for about 25 minutes.
Open the pressure cooker then remove and discard the allspice leaves and thyme.
Add the cives and onion, mixing well to combine. Now stir in the Colombo powder before mixing in the tomato pulp.
Simmer for 25 minutes then season with salt.
Add the sugar and simmer for another 5 minutes. Serve hot.
%20Recipe)