Trinidad Corn Soup
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The Tale of Trinidad Corn Soup
Story updated
Trinidad corn soup, a thick, split-pea-and-corn soup often studded with dumplings, is a popular street food sold from carts across the island, especially at night. Its blend of corn, coconut milk, and ground provisions reflects the layered African, Indian, and indigenous influences common to Trinidadian cooking.
Ingredients
Scale:· 6 servings
- 4 ears corn, cut into rounds
- 1 cup split peas
- 1 (13.5 oz) can coconut milk
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 scallions, chopped
- 1 sprig fresh thyme
- 1 scotch bonnet pepper, whole
- 1 cup pumpkin, cubed
- 6 cups water or stock
- Small dumplings (flour and water balls), optional
- Salt and black pepper to taste
Instructions
- 1In a large pot, combine split peas and water, and simmer 20 minutes until softened.
- 2Add onion, garlic, scallions, thyme, and the whole scotch bonnet pepper.
- 3Stir in coconut milk, corn, and pumpkin, and simmer 15-20 minutes until the pumpkin breaks down and thickens the soup.
- 4Drop in small dumplings, if using, and cook until they float and are cooked through.
- 5Season with salt and black pepper.
- 6Remove the scotch bonnet before serving.
- 7Serve hot as a starter or light meal.
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