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September 2, 2012
Lambi in Creole Sauce © Gabriele Galimberti
Gabriele Galimberti is a talented, ambitious photographer, always traveling the world in search of adventure, good stories, interesting people and ... great local food.
And because he’s an Italian who loves to cook and eat, it’s no surprise that one of his “side projects” is now becoming a unique photobook: Grandmothers from around the world, sharing their most popular recipes.
Not only did this project give him an excuse to photograph inside home kitchens all around the world — he also got delicious home-cooked meals at every stop!
Discover 18 wonderful grandmothers and their favorite dishes
in the latest issue of Lens Culture.
How to prepare Lambi in creole sauce:
4 big Lambi
One onion, garlic, one leek, two Haitian chillies, one lime, a bitter orange, one tomato, parsley, salt, pepper and seed oil
One plantain per person
One coconut and some Haitian mushrooms
Dried river and saltwater shrimps
The first thing to do is fish the lambi from the Caribbean Sea. Lambi (Strombus gigas) is a big shellfish, 30 cm in length, from which you can pull out the fish by making a hole in the upper edge of the shell. Wash it properly and cut the claw as well as the other hard parts. Cut it in thin slices.
Crush and strain the garlic, leek, parsley, chilies, bitter orange juice, lime and salt. Add some tomato puree and seed oil.
Add the lambi to this mixture, and bring to boil, pouring continuously more water and a juice made with grated coconut and water.
On a side, prepare some rice (Haitian, and not American, rice). Wash and fry some local black beans (pois congo). Prepare the spices for the rice: leek, parsley, garlic, pepper, chillies, tritri (dried baby river shrimps), dried saltwater shrimps, jonjon (local mushrooms), grated coconut, oil. Wash the rice and add it to the beans and spices. Cover the pan and let the water evaporate.
In another pan, heat some seed oil and fry the plantains cut in thick slices. Take them off the oil, crush them and then fry them again.
Serve everything on a dish, but be careful to keep the three elements (rice, lambi and plantains) separate.
You can accompany this dish with an ice-cold Prestige (Haitian Beer).