Lambie souse is another of our favourite souse to make on the island. A favourite of fishermen and locals alike, this somewhat aphrodisiac food is welcomed by all men, young and old. It seems that the more obscure the food is, it seems to to have some sort of “boosting” property for men. This was be true for oysters, that I did some research on some time ago, because of its high zinc content. But what about Lambie?
The Richness of Lambie
I didn’t have much research to do, but if you ask anyone on the island and the answer would be a resounding yes! Lambie, as it turns out, is rich in protein and potassium, probably the reason it is touted as an aphrodisiac. As for me, I’m still to be convinced lol!! Anyway, this was a recipe that was requested from my facebook fanpage that had to be done for some time now. So off I went to the supermarket in search of some lambie (sea conch) to make some lambie souse.
Making Lambie Souse
Every island has their way of preparing sea conch or conch and on some islands like Bahamas they have made a festival out of it. I would like to see something like that happening in Trinidad one day but not just for Dasheen (blue food festival) but for other indigenous island foods and recipes as well. As I was saying, in Trinidad and Tobago we like to use Lambie to make souse. For us there is no other satisfaction than to be handed a cup of Lambie Souse while you’re liming or hanging out with your friends.
For most it may be an acquired taste like oysters or even Zebapique tea, but once you get past the taste then the fun begins. To me the lambie has a sweet taste of the sea. That’s the best way I could explain it. Other than that you would have to make the souse and taste it yourself. With that in mind, try my trinistyle Lambie Souse and tell me what you think.
Lambie Souse Recipe
2 lbs Lambie
1 lemon ( to clean lambie)
8 cloves garlic, divided
1 scotch bonnet pepper
1/2 small onion
1/2 cup lime juice
10 leaves chadon beni
Salt to taste
Â Clean and wash the Lambie using half of the lemon.
Â Â Cut into 1″ pieces then wash with the other half of the lemon.
Note: You may be wondering why I’m washing the Lambie so much. It is to get rid of the fresh “sea” taste the meat has.
When you’re doing the recipe you’ll see what I mean
Â Grate 3 cloves of garlic and mix into the lambie.
Then place in the pressure cooker with 2 cups of water.
Pressure cook for 45 minutes.
Note: I’ve read where people steam the lambie for a few minutes then pound it with a tenderizer. Maybe you could try that method as well.
Â Chop the rest of garlic, the chadon beni and hot pepper. Then blend with 1 tsp of salt and 1/3 cup of water.
Â Deseed the cucumber and slice thinly.
Â Slice thinly the onion as well.
Â Add the Lambie to the chadon beni mixture.
Â Then add the cucumber and onion.
Â Pour the lime juice and add 2 cups water.
Â Cover and leave to marinate for 3 – 4 hours. Serve at room temperature.
Note: DO NOT REFRIGERATE. This goes for every other souse as well. Because you’re using the glutinous parts, when refrigerated they tend to congeal. I learnt this the hard way a few years ago.
So there you have it, a wonderful way to end your day…. Yuh limin’ with yuh friends; drinks flowin’ like water and yuh have a nice cup of Lambie Souse.
Ah gone 🙂