Lambie Souse

Lambie Souse is a favourite on the island of Trinidad and Tobago.

Lambie-Souse

Course: Appetizers

Cuisine: Caribbean

Ingredients

  • 2 lbs Lambie
  • 1 lemon to clean lambie
  • 8 cloves garlic divided
  • 1 scotch bonnet pepper
  • 1/2 small onion
  • 1/2 cup lime juice
  • 10 leaves chadon beni
  • Salt to taste
  • Water

Instructions

  • Clean and wash the Lambie using half of the lemon.
  • Cut into 1″ pieces then wash with the other half of the lemon.
  • 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.
  • When you’re doing the recipe you’ll see what I mean
  • Grate 3 cloves of garlic and mix into the lambie.
  • Then place in the pressure cooker with 2 cups of water.
  • Pressure cook for 45 minutes.
  • 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.
  • Chop the rest of garlic, the chadon beni and hot pepper. Then blend with 1 tsp of salt and 1/3 cup of water.
  • Deseed the cucumber and slice thinly.
  • Slice thinly the onion as well.
  • Add the Lambie to the chadon beni mixture.
  • Then add the cucumber and onion.
  • Pour the lime juice and add 2 cups water.
  • Cover and leave to marinate for 3 – 4 hours. Serve at room temperature.

Notes

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

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Recipe © Simply Trini Cooking. All rights reserved

Lambie Souse

Course: Appetizers
Cuisine: Caribbean
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 2 lbs Lambie
  • 1 lemon to clean lambie
  • 8 cloves garlic divided
  • 1 scotch bonnet pepper
  • 1/2 small onion
  • 1/2 cup lime juice
  • 10 leaves chadon beni
  • Salt to taste
  • Water

Instructions

  • Clean and wash the Lambie using half of the lemon.
  • Cut into 1″ pieces then wash with the other half of the lemon.
  • 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.
  • When you’re doing the recipe you’ll see what I mean
  • Grate 3 cloves of garlic and mix into the lambie.
  • Then place in the pressure cooker with 2 cups of water.
  • Pressure cook for 45 minutes.
  • 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.
  • Chop the rest of garlic, the chadon beni and hot pepper. Then blend with 1 tsp of salt and 1/3 cup of water.
  • Deseed the cucumber and slice thinly.
  • Slice thinly the onion as well.
  • Add the Lambie to the chadon beni mixture.
  • Then add the cucumber and onion.
  • Pour the lime juice and add 2 cups water.
  • Cover and leave to marinate for 3 – 4 hours. Serve at room temperature.

Notes

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
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