TRADITIONAL TRINIDAD CORN SOUP

A traditional corn soup recipe for this popular Trini street food. Made with split peas, corn and dumplings this soup is commonly an after fete snack especially around carnival time

INGREDIENTS:

• 6 ears of fresh corn
• 2 cloves garlic, chopped
• 1/4 cup onion, chopped
• 1 celery stalk, chopped
• 1 large carrot, sliced into discs
• 1/2 cup diced green bell peppers
• 1/2 cup diced red bell peppers
• 2/3 cup yellow split peas
• 1 scotch bonnet pepper
• Pepper sauce (to taste)
• Salt & Pepper (to taste)
• 1 1/2 cups coconut milk
• 1 med tania (or sweet potato), diced
• 2 sprigs thyme
• 2 cups stock + 1 cup stock
• 3 cups water + 3 cups water
• 2 leaves shado beni, chopped
• 2 tablespoons oil

For Dumplings

• 1 cup flour
• 1/2 cup water

INSTRUCTIONS:

1. Cut 5 ears of corn into about 2-inch pieces and set aside.
2. Shave off corn kernels off of the remaining corn cob
3. Heat oil in a heavy bottom pan, over med-high heat.
4. Add onions, garlic, and celery to oil and saute till onions are opaque.
5. Add split peas and shaved corn and stir well
6. Add thyme to pot and saute another 2 minutes
7. Add 3 cups water, 2 cups stock, tania and shado beni to pot, and bring to boil.
8. Lower stove to a low boil until split peas is cooked (about 30 minutes) Note: add more water if split peas is not soft enough and more boil time is needed
9. Once split peas are softened, use back of a spoon to mash them up a bit.
10. Add coconut milk, scotch bonnet pepper, and 3 cups water and bring to a slow boil
11. Make dumplings at this point and break into balls or roll into logs
12. Add corn discs, dumplings, carrots to pot
13. Add salt and pepper and pepper sauce to taste
14. Boil until dumplings are cooked (about 15 minutes)
15. For dumplings
16. Knead water and flour together

Source homemadezagat.com

Share on FacebookPlus on Google+

SUBSCRIBE TO OUR NEWSLETTER