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Saint Lucia Lambi Soup with Dumplings
Saint Lucia Lambi Soup with Dumplings is a traditional Saint Lucian recipe for a classic stew of queen conch (lambi), sweet potato, pumpkin and carrot in a lightly spiced base. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Saint Lucia Lambi Soup with Dumplings.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesSaint-lucia Recipes
As I've mentioned elsewhere, lambi is the French Caribbean (Antillean) name for the Queen Conch, so this is a conch meat soup. St Lucia swapped ownership between the French and English several times, so French naming and culinary styles still remain.
Ingredients:
1.4kg of conch
2l water
1 small onion, chopped
2 garlic cloves, smashed
1 tbsp lime juice
1 tbsp
green seasoning
1 tsp finely chopped fresh ginger
3 springs of fresh thyme
2 whole scotch bonnet chillies
3 spring onions, chopped
1/2 bell pepper, diced
1/4 tsp salt
1/2 tsp ground black pepper
1 white sweet potato, chopped
200g pumpkin, chopped
1 large carrot cut into chunks
For the Dumplings:
120g flour
80ml water
1/4 tsp salt
Method:
Begin with the dumplings: Sift together the flour and salt into a bowl. Form a well in the centre, add the water and mix to form a dough. Knead for a few minutes until smooth and elastic. Tear off grape-sized pieces and either shape into balls or long shapes (these are your dumplings). Set aside until needed.
For the Soup: Soak the conch in water to which a little lime juice has been added. Soak for 10 minutes then pour off and discard the water. Butterfly the conch pieces and chop into bite-sized portions.
Add conch to a bowl then mix with a tbsp of lime juice and the green seasoning. Set aside to marinate for 30 minutes.
Bring 1l of water to a boil in a large saucepan. As soon as it boils, add the conch, garlic, salt, and onion. Boil until the conch is tender (about 35-40 minutes).
Once tender add 500ml water, the sweet potatoes, carrot and pumpkin and boil until pumpkin is tender (10 minutes) Add 500ml of water along with the thyme, dumplings and hot chilli.
Let cook for a further 20 minutes till dumplings are boiled
Adjust the seasonings to taste then stir in the spring onions.
Serve hot
