Traditional Trinidad Corn Soup

This warm and flavorful soup is perfect for the cold and warm weather. Packed full of flavor from the sweet corn to the succulent dumplings and a little bit of pepper.

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

Can you imagine that it's almost the end of February already? We are about to head into the 3rd month of the year, ALREADY!!

It's also Carnival time in Trinidad and Tobago. Dubbed the Greatest Show in the World and I can honestly say it is definitely an experience worth having.

But I am not in the land of oil and water celebrating this year, I'm sharing with you one of the many popular foods from my country, especially around this time.

Corn soup is ram packed with split peas, corn, dumplings, provisions and the flavors are thick and heavy... and delicious.

It's the perfect "pick up" after a night of feteing, drinking and dancing the night (or day) away.


Now like most recipes for soups especially, there's no HARD rules for making this. So many variations on what can be used to make the base, but it MUST have corn.

For me, it also MUST also have dumplings.

It can be regular dumplings, whole wheat dumplings, cassava dumplings or even cornmeal dumplings.

I can do with just those two things alone as the main stars but don't be scared to find plantains, sweet potato, tania, Idaho potatoes cassava, or even pigtails in corn soup.

Recipe for making Trinidad Corn soup

Some like it spicy, some don't. I've had some corn soups where I'm sniffing till the end. Pepper for so. If you need your sinuses cleared up, it was the perfect thing.

Corn soup takes a little love but I can assure you it is worth it.

The flavors need to blend and merge and simmer together to get that deep flavor. It's that base that makes the soup so delicious.

Sometimes we don't always have that time. And I also have a quick and still delicious version of a corn soup if you want to check it out.

How to make Trinidad Corn Soup

When you order this soup from a street side vendor (or at a party), they give it to you in a nice Styrofoam cup. Hot and piping.

Just holding the warm cup and the aroma of the soup excites you.

Honestly, I think that the soup tastes most amazing when in the cup, haha, but that might just be the "too much alcohol" talking in that situation.

Carrot, corn, dumplings sweet potato. Can you really go wrong here?

How can you not want this?

Give me corn. Big, big chunks of sweet corn.

Recipe for making traditional Trinidad Corn soup





Check out some other popular foods popular for Carnival time:





Trinidad Corn Soup Recipe


Soup, Corn Soup, Trinidad Corn Soup
Soups
Caribbean
Yield: Serves 6 - 8Pin it

Traditional Trinidad Corn Soup

prep time: 15 minscook time: 50 minstotal time: 65 mins
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 and bell peppers to pot
  13. Add salt and pepper and pepper sauce to taste
  14. Boil until dumplings are cooked (about 15 minutes)
For Dumplings
  1. Knead water and flour together
  2. Shape into balls
Created using The Recipes Generator






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