Indulge in the flavors of the Caribbean with this tantalizing dish straight from the heart of Guadeloupe – Fricassée de Lambi, a delectable Conch Fricassee. Dive into a culinary adventure as tender conch meat is expertly simmered in a rich medley of herbs, spices, and locally sourced ingredients, creating a symphony of tastes and aromas that will transport you to the sun-kissed shores of the French Caribbean. Each savory bite offers a delightful combination of textures and flavors, showcasing the vibrant culinary heritage of Guadeloupe. Whether enjoyed as a comforting family meal or a centerpiece at a festive gathering, Fricassée de Lambi promises an unforgettable dining experience that celebrates the essence of Caribbean cuisine.

Ingredients:

• 2 pounds of conch meat, cleaned and tenderized
• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 bell pepper, diced
• 2 tomatoes, chopped
• 1 scotch bonnet pepper, finely chopped (adjust to taste for spiciness)
• 1 cup of coconut milk
• 1 cup of fish or vegetable broth
• 2 tablespoons of lime juice
• 1 teaspoon of thyme leaves
• 1 teaspoon of paprika
• Salt and pepper to taste
• Chopped parsley or cilantro for garnish
• Cooked rice or boiled yams, for serving

Instructions:

1- Start by preparing the conch meat. If using fresh conch, tenderize it by pounding it lightly with a meat mallet or rolling pin. Then, slice it into bite-sized pieces. If using frozen conch, make sure it's fully thawed before cooking.

2- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

3- Stir in the minced garlic and diced bell pepper, and cook for another 2 minutes until fragrant.

4- Add the chopped tomatoes and scotch bonnet pepper to the skillet, and cook for another 5 minutes, stirring occasionally.

5- Now, add the conch meat to the skillet, along with the coconut milk and fish or vegetable broth. Stir well to combine.

6- Season the mixture with lime juice, thyme leaves, paprika, salt, and pepper. Adjust the seasoning according to your taste preferences.

7- Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet or Dutch oven and let the fricassée cook gently for about 30-40 minutes, or until the conch meat is tender and cooked through. Stir occasionally to prevent sticking.

8- Once the conch meat is tender, remove the skillet from the heat. Taste the fricassée and adjust the seasoning if necessary.

9- Serve the Fricassée de Lambi hot, garnished with chopped parsley or cilantro. Enjoy it with cooked rice or boiled yams on the side.

10- Bon appétit!

Nutritional Values :

Conch Meat (per 3 oz serving):

• Calories: 100
• Protein: 18g
• Fat: 0.5g
• Carbohydrates: 3g
• Fiber: 0g

Olive Oil (per tablespoon):

• Calories: 120
• Fat: 14g
• Carbohydrates: 0g
• Protein: 0g

Onion (per medium onion):

• Calories: 44
• Protein: 1g
• Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g

Garlic (per clove):

• Calories: 4
• Protein: 0.2g
• Fat: 0g
• Carbohydrates: 1g
• Fiber: 0.1g

Bell Pepper (per medium pepper):

• Calories: 25
• Protein: 1g
• Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g

Tomatoes (per medium tomato):

• Calories: 22
• Protein: 1g
• Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g

Coconut Milk (per cup):

• Calories: 552
• Protein: 5g
• Fat: 57g
• Carbohydrates: 6g
• Fiber: 0g

Fish or Vegetable Broth (per cup, homemade):

• Calories: 10-20 (depending on ingredients)
• Protein: 1-2g
• Fat: 0-1g
• Carbohydrates: 1-2g

Lime Juice (per tablespoon):

• Calories: 4
• Protein: 0.1g
• Fat: 0g
• Carbohydrates: 1.4g
• Fiber: 0.1g

Paprika (per tablespoon):

• Calories: 19
• Protein: 1g
• Fat: 1g
• Carbohydrates: 4g
• Fiber: 2g

These values are approximate and can vary based on factors such as brand, ripeness, and specific preparation methods. If you require more precise nutritional information, you may consider using a nutrition calculator or consulting a registered dietitian.