St. George’s Lambi (or Calamari) Creole Stew – Authentic Grenada Recipe

Ingredients for St. George’s Lambi (or Calamari) Creole Stew (4 Servings)

• 1.25 lbs (or 2.5 cups) tender calamari or conch strips, prepped into bite-sized pieces
• 1.5 cups sweet bell peppers, washed and trimmed
• 1 cup plum tomatoes
• 1 medium onion and 3 cloves garlic, finely minced with fresh thyme
• 1.5 tbsp traditional Grenada seasoning (chives, garlic, lime juice, scotch bonnet)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender calamari or conch strips for 5 minutes.
2. Add minced onion, garlic, fresh thyme, and chives, garlic, lime juice, scotch bonnet, stirring for 2 minutes until deeply aromatic.
3. Add sweet bell peppers and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in plum tomatoes right before serving warm.