There’s something about this Lambí Guisado (Stewed Conch) you need to know.
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.
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.
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.
- 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 wedges
- In a deep pot, heat the oil over low heat. Cook and stir the onion and garlic until the onion becomes translucent. 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.
- 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.
- Garnish with the lemon wedges and serve with tostones or arroz blanco.
Originally published March 2003.