Trinidad Corn Soup
The Quirky Foodster Team
Ingredients
- Split peas (yellow), soaked 2 hours — 200 g (1 cup)
- Ears Corn on the cob, cut into rounds — 4
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Pumpkin, cubed — 300 g (10.5 oz)
- Fresh thyme — 4 sprigs
- Scotch bonnet pepper, whole — 1
- Water or vegetable stock — 2 L (8 cups)
- Coconut milk — 250 ml (1 cup)
- Flour, for dumplings — 100 g (¾ cup)
- Salt, — to taste
Method
- Rinse soaked split peas, then simmer in 1.5 L (6 cups) water for 30 minutes until soft. Blend or mash smooth if a thicker soup base is preferred, then return to the pot.
- Add onion, garlic, pumpkin, thyme, and the remaining water or stock. Simmer 15 minutes until pumpkin softens.
- Add corn rounds and whole scotch bonnet; simmer 15 minutes more.
- Make small dumplings by mixing flour with a pinch of salt and enough water to form a firm dough; pinch off small pieces and drop into the simmering soup, cooking 8–10 minutes until they float and are cooked through.
- Stir in coconut milk and simmer 5 minutes more. Season with salt to taste.
- Remove the scotch bonnet before serving. Ladle hot into bowls, ensuring each portion gets a piece of corn and a few dumplings.
Introduction: Corn soup is a hearty, split-pea-thickened street soup sold from carts across Trinidad, especially in the evenings, loaded with corn on the cob, dumplings, and often pig tail or salted meat for depth.
Cultural Background: Corn soup is a hearty, split-pea-thickened street soup sold from carts across Trinidad, especially in the evenings, loaded with corn on the cob, dumplings, and often pig tail or salted meat for depth. It’s a comfort food embodying the islands’ mix of African, Indian, and Creole cooking traditions.
Tips: Mash only part of the split peas for a soup with body but still some texture – fully blending gives a smoother, thicker result if preferred.
Variations: Add smoked pig tail or salted beef (soaked to remove excess salt) for a traditional non-vegetarian version, simmered in with the pumpkin.
Storage: Refrigerate up to 4 days in an airtight container; freezes well for up to 3 months (dumplings may soften slightly on thawing).
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, adding a splash of water if too thick.
FAQs:
Q: Can I use frozen corn instead of cobs?
A: Yes, though whole corn rounds are traditional for presentation and flavour.
Q: Is corn soup naturally vegan?
A: Yes, provided no meat is added and vegetable stock is used.
Q: Why are my dumplings tough?
A: Overworking the dumpling dough toughens it
- Split peas (yellow), soaked 2 hours — 200 g (1 cup)
- Ears Corn on the cob, cut into rounds — 4
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Pumpkin, cubed — 300 g (10.5 oz)
- Fresh thyme — 4 sprigs
- Scotch bonnet pepper, whole — 1
- Water or vegetable stock — 2 L (8 cups)
- Coconut milk — 250 ml (1 cup)
- Flour, for dumplings — 100 g (¾ cup)
- Salt, — to taste
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