HOW TO CLEAN & COOK CONCH/LAMBI

conch

🥗Healthier: mussels

💰Cheaper: clams

Mussels provide a similar texture and flavor, while clams are more affordable.

Clean the conch by soaking it in a mixture of baking soda and water for 20 minutes to disinfect and soften it.

Wash the conch a second time with lime juice and vinegar to ensure it's clean.

Squeeze the conch to remove excess water, ensuring it is not overly salted to prevent toughness.

Prepare the sauce by blending Haitian Epis (green onion, garlic, and salt) with oil, sour orange juice, and hot sauce.

Heat olive oil in a pan over medium-high heat and add the Haitian Epis, cooking for about 3 minutes.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of sofrito, cooking for at least 1 minute.

Add the cleaned conch to the pan along with 2 tablespoons of sour orange juice and the water from the pressure cooker to prevent sticking.

Add red and green peppers and onions for flavor, letting the conch simmer on medium-low heat for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level: