📝 About This Recipe
A vibrant, soul-warming staple of Trinidadian street food, this Corn Soup is a masterclass in Caribbean 'one-pot' cooking. It features a creamy, golden base of split peas and coconut milk, punctuated by the sweetness of fresh corn on the cob and the aromatic heat of Scotch bonnet pepper. Rich with 'ground provisions' like sweet potatoes and chewy hand-rolled dumplings, it is a hearty, multi-textured celebration of island flavors.
🥗 Ingredients
The Soup Base
- 1 cup Yellow split peas (rinsed and soaked for 2 hours)
- 14 oz Coconut milk (one full-fat can)
- 6 cups Vegetable or chicken stock (low sodium preferred)
- 3 ears Fresh corn on the cob (husked and cut into 1-inch rounds)
- 1 cup Whole kernel corn (fresh or frozen)
Aromatics and Vegetables
- 1 medium Onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Green seasoning (Caribbean herb blend or minced culantro/parsley)
- 2 medium Carrots (diced into half-moons)
- 1 large Sweet potato (peeled and cubed)
- 1 whole Scotch bonnet pepper (kept whole to avoid excessive heat)
- 4 sprigs Fresh thyme
Cornmeal Dumplings
- 1 cup All-purpose flour
- 1/2 cup Yellow cornmeal (fine grain)
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/3 cup Water (adjust as needed for a firm dough)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the soaked split peas and the stock. Bring to a boil, then reduce heat to medium-low and simmer for 25-30 minutes until the peas are very soft and starting to break down.
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2
While the peas simmer, prepare the dumpling dough. In a medium bowl, whisk together flour, cornmeal, sugar, and salt. Gradually add water and knead into a stiff, smooth dough. Cover and set aside to rest for 15 minutes.
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3
Once the peas are soft, use an immersion blender to partially blend the peas directly in the pot. You want a creamy texture but with some whole peas remaining for body.
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4
Add the coconut milk, diced onion, minced garlic, green seasoning, and fresh thyme to the pot. Stir well to combine.
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5
Gently place the corn rounds, the loose corn kernels, diced carrots, and cubed sweet potato into the simmering liquid.
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6
Carefully float the whole Scotch bonnet pepper on top. Do not cut it! This provides the floral aroma and mild heat without the intense spice of the seeds.
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7
Cover the pot and simmer for 15 minutes, or until the sweet potatoes are fork-tender.
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8
While the vegetables cook, shape the dumplings. Pinch off small pieces of dough (about the size of a marble) and roll them between your palms into elongated 'spinners' or small balls.
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9
Drop the dumplings into the boiling soup one by one. They will sink at first and then float to the surface when they are cooked, which takes about 5-8 minutes.
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10
Taste the soup and season with salt and freshly cracked black pepper. If the soup is too thick, add a splash of water; if too thin, simmer uncovered for a few more minutes.
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11
Remove the whole Scotch bonnet pepper and the woody thyme stems before serving.
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12
Ladle the thick soup into deep bowls, ensuring everyone gets a piece of corn on the cob, plenty of dumplings, and a mix of vegetables.
💡 Chef's Tips
Soaking the split peas is essential for a smooth, creamy base; if you forget, use a pressure cooker to speed up the process. Be extremely careful not to burst the Scotch bonnet pepper while stirring, or the soup will become incredibly spicy. For the best flavor, use fresh corn rather than canned; the cob itself adds sweetness to the broth as it simmers. If you can't find culantro (shado beni), a mix of fresh cilantro and a little extra garlic is a great substitute for the green seasoning. Make sure your dumpling dough isn't too wet; it should be firm enough to handle without sticking to your fingers.
🍽️ Serving Suggestions
Serve with a side of warm, buttery hard dough bread for dipping. Pair with a cold glass of Mauby or Sorrel to balance the savory, earthy flavors. Offer a dash of Caribbean pepper sauce on the side for those who want an extra kick of heat. Garnish with freshly chopped chives or scallions for a pop of color and freshness. This soup is traditionally eaten as a main meal, so no heavy sides are required!