Preparation20 minutes
Cooking65 minutes
DifficultyEasy
Fricassee of lambi Le Bambou Morne-rouge MartiniqueFricassee of lambi Le Bambou Morne-rouge Martinique|
Lambi fricassee
A classic of the Creole cuisine...Recipe
Ingredients
- 1kg lambi
- 500g peeled tomatoes
- 2 onions
- 2 sprigs of civet (country onion)
- 5 cloves of garlic
- 2 squeezed limes
- 1 sweet chili pepper
- 1 hot chili pepper
- 2 leaves of India wood
- 3 spoonfuls of oil
- salt, pepper
- thyme, parsley, bay leaf
Preparation
- Cut the peeled and cleaned lambi into 1 cm pieces.
- Boil for 30mn.
- In a pot pour the oil. Add the onions and cives chopped into small cubes and the lambi. Fry for 20mn.
- Pour in the peeled tomatoes, add the thyme, parsley, bay leaf and 50cl of water. Cook 15mn.
- At the end of cooking, check that the lambi is tender and add the lemon juice, garlic and hot pepper.
- Serve with rice and country vegetables.
