Trinidadian Corn Soup
A thick, spiced, and hearty soup from Trinidad and Tobago, loaded with corn, split peas, dumplings, and Caribbean seasonings. A popular street food served at late-night lime.
Ingredients
- 4 ears of corn, each cut into 3-4 pieces
- 1/2 cup yellow split peas
- 8 cups water or chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons green seasoning (blend of cilantro, scallions, thyme, garlic, and scotch bonnet pepper)
- 1 scotch bonnet pepper, whole
- 1 carrot, diced
- Dumplings: 1 cup flour, 1/2 tsp salt, water to form a stiff dough
- Salt and pepper to taste
Instructions
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1
Add split peas and water or broth to a large pot. Bring to a boil, then simmer for 20 minutes until the peas begin to soften and break down.
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2
Add corn pieces, onion, garlic, green seasoning, carrot, and whole scotch bonnet (donāt puncture it). Simmer for 25 more minutes until everything is tender and the soup is thick.
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3
Make dumplings: Mix flour and salt, add water a little at a time until you have a stiff dough. Pinch off small pieces and drop into the simmering soup. Cook for 8-10 minutes until dumplings float and are cooked through.
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4
Remove scotch bonnet. Season with salt and pepper.
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5
Serve hot in deep bowls. The soup should be thick and hearty.
