Corn soup is a beloved food in Trinidad and Tobago, often enjoyed at social gatherings such as football games, Carnival celebrations, and all-inclusive fetes. It is also a popular choice for a comforting meal at home. Made from fresh corn, coconut milk, herbs, and spices, this soup is known for its rich and creamy texture and flavorful taste.
In addition to being a delicious dish, corn soup is also a significant part of Trinidadian culture. It is often served at events and celebrations as a symbol of hospitality and community. The soup is also a source of pride for many Trinidadians, who see it as a representation of their unique culinary heritage. Whether enjoyed on the streets or at home, corn soup is a staple of Trinidadian cuisine and a beloved part of the country’s cultural identity.
Prep Time: 15minutes
Cook Time: 35minutes
Total Time: 50minutes
Course: Soups
Cuisine: Caribbean, creole
Ingredients
- ⅔ cup split peas
- 1 cup channa garbanzo
- 6 – 8 cups water
- 1 onion chopped
- 3 cloves garlic
- 1 chive stalk
- 1 celery stalk
- 2 pimento peppers
- 4 ears of corn
- 1 carrot
- 1 cup pumpkin
- 1 pk vegetable soup
- 1 hot pepper. optional
- 3 bouillon cubes optional
- Salt to taste about 1/4 tsp
- FOR DUMPLING:
- 1/4 cup flour
- 1/4 cup cornmeal
- water
Instructions
- Wash the channa and pressure cook for about 15 minutes. Pressure cook the split peas for about 10 minutes.
- Knead the dough for the cornmeal dumpling to a semi-stiff dough, and cut into 1/2″ pieces. Set aside.
- Clean and chop the corn into 1 -2″ pieces ( technique; just press down the point of the knife into the corn)
- Chop up the rest of ingredients (carrots, pimento, chive, celery, pumpkin) and add to pot of water.
- When boiling, add corn, dumplings, split peas and channa and allow to simmer for about 20 mins or until the corn is cooked and the dumplings float to the surface. Stir occasionally.
- Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved
Corn Soup
Ingredients
- ⅔ cup split peas
- 1 cup channa garbanzo
- 6 – 8 cups water
- 1 onion chopped
- 3 cloves garlic
- 1 chive stalk
- 1 celery stalk
- 2 pimento peppers
- 4 ears of corn
- 1 carrot
- 1 cup pumpkin
- 1 pk vegetable soup
- 1 hot pepper. optional
- 3 bouillon cubes optional
- Salt to taste about 1/4 tsp
- FOR DUMPLING:
- 1/4 cup flour
- 1/4 cup cornmeal
- water
Instructions
- Wash the channa and pressure cook for about 15 minutes. Pressure cook the split peas for about 10 minutes.
- Knead the dough for the cornmeal dumpling to a semi-stiff dough, and cut into 1/2″ pieces. Set aside.
- Clean and chop the corn into 1 -2″ pieces ( technique; just press down the point of the knife into the corn)
- Chop up the rest of ingredients (carrots, pimento, chive, celery, pumpkin) and add to pot of water.
- When boiling, add corn, dumplings, split peas and channa and allow to simmer for about 20 mins or until the corn is cooked and the dumplings float to the surface. Stir occasionally.
- Serve hot.
