Lambí Guisado (Stewed Conch)

Lambí Guisado (Stewed Conch) is a delicious dish that will keep you coming for more. Lambí is said to have aphrodisiac properties. Find out for yourself.

Every culture’s cuisine has dishes that are supposed to have aphrodisiac properties. These dishes range from the harmless to the head-scratchingly bizarre. Luckily the dishes in our cuisine alleged to help one’s amorous skills are a pleasure to eat just for the sake of delicious foods.

This is one of those dishes.

Lambí Guisado (Stewed Conch) is a delicious dish that will keep you coming for more. Lambí is said to have aphrodisiac properties. Find out for yourself.

Other Dominican dishes in this group are various herring dishes and the local drink mamajuana. But is there any truth to this?

While conch contains many beneficial nutrients, and a healthy body is definitely more capable of engaging in romantic activities, conch most likely won this reputation from the principles of sympathetic magic, as a the shell resembles a certain part of the female anatomy and the meat inside the matching male body part.

Lambí Guisado (Stewed Conch) is a delicious dish that will keep you coming for more. Lambí is said to have aphrodisiac properties. Find out for yourself.

Ok. I think I am done with the euphemisms.

Whichever the effects you are seeking I invite you to try this delicious dish so popular in the coastal areas of the Dominican Republic.

Buen Provecho!

Aunt Clara

Lambí Guisado (Stewed Conch)
 
Prep time
Cook time
Total time
 
Lambí Guisado (Stewed Conch) is a delicious dish that will keep you coming for more. Lambí is said to have aphrodisiac properties. Find out for yourself.
Author:
Serves: 6 servings
Ingredients
  • 3 tablespoons of olive oil
  • 1 small red onion chopped into small cubes
  • ½ teaspoon of mashed garlic
  • 2 bell peppers cut into cubes
  • 1 lb [0.45 kg] of raw conch, minced (or cut into tiny cubes)
  • 1 cup of tomato sauce
  • ½ cup of water
  • 1 teaspoon of salt (or more, to taste)
  • 1 teaspoon of hot sauce of your preference, (or more, to taste)
  • 2 limes cut into quarters
Instructions
  1. In a deep pot, heat the oil over low heat. Cook and stir the onion and garlic until the onion becomes transparent. Stir in garlic and bell peppers and cook covered for a minute. Stir in the conch and cook and stir for three minutes over medium heat.
  2. Pour in the tomato sauce and water and mix well. Simmer over low heat until it breaks the boil. Do not overdo it or the conch will become rubbery. Season with salt and hot sauce to taste.
  3. Garnish with the lemon wedges and serve with tostones or arroz blanco.

Originally published March 2003.

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{ 7 comments… add one }

  • Zoraida Reyes March 11, 2014, 1:22 PM

    Mi mama would boil the whole thing first, ground it and add to all your ingredients like a cup of ketchup. It comes out delicious!! I will try your way, though.

  • Larry Love January 22, 2012, 6:58 PM

    Mi mama would add a little brugal rum and some spicy peppers. Really gives it a nice extra "gusto."

  • leaf (the indolent c January 20, 2012, 6:09 PM

    Sounds good, and easy to make too. I gotta find me some conch!

  • Rosemary Mullally March 25, 2011, 4:53 AM

    Hello. Can you substitute squid for the conch? I'm in France and they have plenty of squid but I've not seen conch. Thank you.

    • Aunt Clara January 20, 2012, 10:16 AM

      You could, but then it would be a completely different dish.

  • rine March 19, 2011, 12:40 AM

    hello, i live an germany and we love lambi but what tpe of lambi do i use for cooking?

    thank you for your help

    • Aunt Clara March 21, 2011, 3:50 PM

      There's only one kind. It's called conch in English.