Trinidad corn soup is a popular street food in T&T and is made with corn, yellow split peas, provisions, veggies, and Caribbean seasonings. Flour dumplings and fresh coconut milk are also must-haves in the soup. INGREDIENTS coconut oil onion garlic fresh ginger culantro (chadon beni) cilantro Spanish thyme chives pimento peppers corn cobs sweet potatoes pumpkin carrots coconut yellow split peas turmeric flour salt water INSTRUCTIONS In a small pot, bring 2 cups of water to a boil. Add yellow split peas, turmeric and 2 teaspoons of salt. Boil for 30 minutes. Strain once softened. Peel and dice onions, sweet potatoes, pumpkin, and carrots. Chop seasonings and pepper. Grate garlic and ginger. Hold a corn cob vertically on a chopping board and slice the kernels off. Repeat for the second cob. Cut the third into 1-inch pieces. Mix flour and 1 teaspoon of salt. Knead the flour to form a stiff dough. Cover the dough and set aside. Crack open the coconut. Remove the coconut meat. Blend half of the meat with 1 cup of water. Strain and set aside. Place a large pot on medium heat. Add oil and allow to heat up. Sauté diced onions until translucent. Add grated garlic and chopped pepper. Cook for a couple minutes. Stir in grated ginger. Add half of the fresh seasonings and stir. Add sweet potatoes, carrots, pumpkin, corn, drained yellow split peas, and salt. Add enough water to cover all ingredients. Flatten 1-inch dough balls to form flat dumplings and add to soup. Cover and cook on low heat for 20 minutes. Add blended coconut milk and the rest of the fresh seasoning. Cover again and cook until dumplings and veggies are completely cooked. Serve hot.