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Grenadian Lambie Souse

Name: Grenadian Lambie Souse
Total time: 40 min
Yield: Serves 4
Cuisine: Grenada
Ingredients: 250g (cooked) Whelk; 3 Lime; 1 Cucumber; 1/2 Onion; 1/2 Chili pepper; A pinch Parsley; 1/2 tsp Salt; 100ml Water

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Conch tossed with lime, chili, and cucumber — a cold Grenadian starter.

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📖 The Story Behind This Dish

Lambie is the large Caribbean sea snail (conch), a popular ingredient at Grenadian festivals and beach stalls. Lambie souse is a cold dish of boiled conch sliced thin and tossed with lime juice, cucumber, onion, chili, and parsley, marked by refreshing tartness.

🌆 Where it's eaten: At a Grenadian beach stall, lime-scented conch is spooned into cups and handed over facing the blue sea.

🥕 Ingredients (serves 4)

Whelk 250g (cooked)
Lime 3
Cucumber 1
Onion 1/2
Chili pepper 1/2
Parsley A pinch
Salt 1/2 tsp
Water 100ml

👩‍🍳 Instructions

Slice the shellfish thinly.
Slice the cucumber and onion thinly and chop the chili and parsley.
Mix the lime juice, water, and salt.
Toss everything together.
Chill in the fridge for 30 minutes.

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