About this Dish
A hearty street-food soup of corn, split peas, and dumplings.
History & Origin
Sold from carts across Trinidad, especially at night, corn soup is a filling, warmly spiced street food beloved for its thick, stew-like consistency.
IngredientsServes 4
🌽Fresh corn on the cob, 4 ears, cut into thirds
🟡Yellow split peas, 1 cup, soaked overnight
🥥Coconut milk, 400ml tin
🧅Yellow onion, 1 large, finely diced
🌿Fresh chadon beni (or cilantro), a small bunch, chopped
🌶️Scotch bonnet pepper, 1 whole (left whole to infuse)
🧄Garlic cloves, 4, minced
🫙Green seasoning, 2 tablespoons (store-bought or blended herbs)
🧂Salt and black pepper, to taste
🍞All-purpose flour, 1 cup (for dumplings), plus water to mix
Method
1
Rinse the soaked split peas and add them to a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer for 30–40 minutes until the peas are completely soft and beginning to fall apart.2
Using a blender or immersion blender, blend about half the split peas with some of the cooking liquid until smooth, then stir back into the pot to create a thick, creamy base.3
Add the corn pieces, diced onion, minced garlic, green seasoning, and the whole scotch bonnet pepper to the pot. Pour in the coconut milk, stir well, and bring back to a gentle boil.4
To make the dumplings, mix the flour with a pinch of salt and just enough cold water to form a stiff dough. Pinch off small pieces and roll them into small logs or balls, then drop them directly into the simmering soup.5
Let everything cook together on a medium-low heat for 15–20 minutes, stirring occasionally, until the dumplings are cooked through and the corn is tender. Remove the scotch bonnet pepper carefully if you prefer mild heat, or break it open for extra spice.6
Season generously with salt and black pepper, then stir in the chopped chadon beni or cilantro. Ladle into deep bowls and serve hot — this soup should be thick, hearty, and deeply flavourful.User Reviews
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