Delicious Trinidad Corn Soup Recipe
Trinidad corn soup is a popular street food in T&T and is made with corn, yellow split peas, provisions, veggies, and Caribbean seasonings.
Ingredients
- 2 tbsp coconut oil
- 1 onion
- 3 cloves garlic
- 2 inch fresh ginger
- ¼ cup culantro (chadon beni)
- ¼ cup cilantro
- ¼ cup Spanish thyme
- ¼ cup chives
- 2 pimento peppers
- 3 corn cobs
- 3 cups sweet potatoes
- 2 cups pumpkin
- 2 medium carrots
- 1 coconut
- ½ cup yellow split peas
- 2 tsp turmeric
- 1 cup flour
- 2 tbsp salt
- water
Instructions
Cook Split Peas Separately
- 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.
Prep Ingredients
- 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.
Corn Soup
- 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.
