In brief
- Fricassée de lambis is a Caribbean stew of lambi, a large Caribbean conch, simmered in a Creole sauce with tomato, onions, and spices
- Origin: Guadeloupe and Martinique, in the French Caribbean
- Key ingredients: lambi, onions, garlic, tomato, thyme, whole hot chili pepper
- A festive dish, prepared for special occasions, served with white rice or red beans
Origins and cultural history of fricassée de lambis
Lambi, also called conch or giant conch (Lobatus gigas, formerly Strombus gigas), is a large marine mollusk found throughout the Caribbean Sea. It measures 24 to 29 centimeters and weighs 700 grams to 1.5 kilograms. Its flesh is a prized delicacy in the Caribbean, on a par with spiny lobster, and its pearly pink shell has become a symbol of the islands.
Fricassée de lambis is one of the most common ways of preparing lambi in Guadeloupe and Martinique, along with grilled lambi and lambi colombo. It is a festive dish, served on major family occasions. Lambi fishing is now strictly regulated: the species is listed in Appendix II of the Washington Convention (CITES), and its export is controlled by customs, because of the overfishing that has weakened Caribbean populations.
What are the key ingredients of fricassée de lambis
Fricassée de lambis needs few ingredients, but a long cooking time to tenderize the lambi's flesh.
- lambi, cleaned and cut into pieces
- onions and garlic
- tomato and tomato paste
- thyme, bay leaf, and parsley
- lime
- whole hot chili pepper
What to know about fricassée de lambis
Fricassée de lambis is a stew from Guadeloupe and Martinique, made with lambi, the large Caribbean conch with white, firm flesh and a taste of the sea. The lambi is pounded or marinated in lime juice, then simmered for at least forty-five minutes over low heat in a Creole sauce with tomato, onion, garlic, thyme and chili pepper. It is a festive dish, served on special occasions with white rice or red beans.
Frequently asked questions about fricassée de lambis
What is the lambi used in the fricassée?
Lambi is a large marine shellfish from the Caribbean, also called conch or giant conch. Its white, firm flesh, once tenderized and simmered, has a briny, slightly sweet taste. Lambi fishing is protected by the CITES convention in several Caribbean countries.
How do you tenderize lambi before cooking?
Lambi must be pounded or marinated for a long time in lime juice before cooking, then simmered for at least 45 minutes over low heat: without this step, its flesh stays tough and rubbery.
Where can you find the ingredients for fricassée de lambis in France?
NKOSI sells the thyme, bay leaf, cloves, whole hot chili pepper, tomato paste, and lime juice from this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
