Lambie Souse
Recipe type: Appetizers
Cuisine: Caribbean
  • 2 lbs Lambie
  • 1 lemon ( to clean lambie)
  • 8 cloves garlic, divided
  • 1 scotch bonnet pepper
  • ½ small onion
  • ½ cup lime juice
  • 10 leaves chadon beni
  • Salt to taste
  • Water
  1. Clean and wash the Lambie using half of the lemon.
  2. Cut into 1″ pieces then wash with the other half of the lemon.
  3. NOTE: You may be wondering why I’m washing the Lambie so much. It is to get rid of the fresh “sea” taste the meat has.
  4. When you’re doing the recipe you’ll see what I mean
  5. Grate 3 cloves of garlic and mix into the lambie.
  6. Then place in the pressure cooker with 2 cups of water.
  7. Pressure cook for 45 minutes.
  8. NOTE: I’ve read where people steam the lambie for a few minutes then pound it with a tenderizer. Maybe you could try that method as well.
  9. Chop the rest of garlic, the chadon beni and hot pepper. Then blend with 1 tsp of salt and ⅓ cup of water.
  10. Deseed the cucumber and slice thinly.
  11. Slice thinly the onion as well.
  12. Add the Lambie to the chadon beni mixture.
  13. Then add the cucumber and onion.
  14. Pour the lime juice and add 2 cups water.
  15. Cover and leave to marinate for 3 – 4 hours. Serve at room temperature.
DO NOT REFRIGERATE. This goes for every other souse as well. Because you're using the glutinous parts, when refrigerated they tend to congeal. I learnt this the hard way a few years ago
Recipe by Simply Trini Cooking at