Try this simple Lambí Guisado (Stewed Conch) recipe to make this tasty dish that will keep you coming for more.

– 3 tablespoons olive oil – 1 small red onion, chopped into small cubes – ½ teaspoon mashed garlic – 1 teaspoon salt, (or more, to taste) – 2 diced bell peppers – 1 pound clean raw conch, [0.45 kg] sliced very thinly, or minced – 1 cup tomato sauce – 1 teaspoon hot sauce, of your preference, (or more, to taste) – Some parsley, as garnish (optional) – 2 limes cut into wedges



Clean and slice/mince the conch meat according to your preference. If slicing, do it against the fibers, meaning slicing as you would a sausage.


In a deep pot, heat the oil over low heat. Cook and stir the onion and garlic until the onion becomes translucent. Season with a teaspoon of salt, stir in bell peppers and cook covered for a minute. Stir in the conch and mix to combine.


Pour in the tomato sauce and ¼ cup of water and mix well. Simmer over medium-low heat until it breaks the boil (about 5 minutes). Season with salt and hot sauce to taste.


Remove from the heat. Serve garnished with parsley and lemon wedges, and your choice of white rice and/or tostones.

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