📝 About This Recipe
A true icon of Trinidadian street food, this vibrant yellow soup is a soul-warming blend of sweet corn, creamy coconut milk, and hearty ground provisions. Traditionally enjoyed after a long night of 'liming' or during Carnival, it balances the sweetness of corn with the aromatic heat of Scotch bonnet pepper and the earthy depth of shado beni. This thick, chowder-like soup is more than a meal; it is a celebration of Caribbean flavor and texture in every spoonful.
🥗 Ingredients
The Soup Base
- 1 cup Yellow Split Peas (soaked for 2 hours and drained)
- 4 ears Fresh Corn on the Cob (husked and cut into 1-inch rounds)
- 1 can Whole Kernel Corn (15oz, drained)
- 1 can Cream-style Corn (15oz)
- 1 can Coconut Milk (13.5oz, full fat)
- 6 cups Vegetable Broth (low sodium)
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
Ground Provisions & Aromatics
- 2 medium Carrots (sliced into rounds)
- 1 cup Pumpkin or Calabaza Squash (peeled and cubed)
- 2 stalks Celery (chopped)
- 5 leaves Shado Beni (Culantro) (finely chopped; substitute with cilantro if unavailable)
- 4 sprigs Fresh Thyme (leaves removed)
- 1 whole Scotch Bonnet Pepper (keep whole to avoid excessive heat)
- 2 tablespoons Butter (unsalted)
Cornmeal Dumplings
- 1 cup All-purpose Flour
- 1/2 cup Fine Cornmeal (yellow)
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/3 cup Water (add gradually)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Sauté the onions, garlic, and celery for 4-5 minutes until the onions are translucent and fragrant.
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2
Add the soaked split peas and the vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-25 minutes until the peas are very soft and starting to break down.
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3
While the peas simmer, prepare the dumpling dough. In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Gradually add water and knead until a stiff, smooth dough forms. Let it rest for 10 minutes.
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4
Once the split peas are soft, use an immersion blender to partially blend the base for a creamier texture, or leave as is for a more rustic feel.
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5
Add the pumpkin, carrots, and the fresh corn rounds to the pot. Pour in the coconut milk, cream-style corn, and canned whole kernel corn.
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6
Stir in the chopped shado beni (or cilantro) and fresh thyme sprigs. Gently drop in the whole Scotch bonnet pepper, being careful not to burst it.
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7
Shape the dumplings: Pinch off small pieces of dough and roll them into 'spinners' (long, thin tapered cylinders) or small rounds. Drop them directly into the simmering soup.
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8
Cover the pot and simmer for another 15-20 minutes. The pumpkin should be tender enough to melt into the broth, giving the soup its signature golden color.
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9
Check the dumplings; they are done when they float to the surface and are cooked through.
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10
Carefully remove the whole Scotch bonnet pepper and the woody thyme stems before serving.
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11
Taste the soup and adjust seasoning with salt and black pepper as needed. The soup should be thick, hearty, and aromatic.
💡 Chef's Tips
If you want more heat, carefully burst the Scotch bonnet pepper against the side of the pot during the last 5 minutes of cooking. For the most authentic flavor, use fresh Shado Beni; its flavor is much more pungent and earthy than standard cilantro. Make sure to soak your split peas properly, otherwise they will remain gritty and won't thicken the soup correctly. If the soup becomes too thick, simply thin it out with a splash of hot water or more coconut milk. Don't overwork the dumpling dough, or they will become tough rather than chewy and tender.
🍽️ Serving Suggestions
Serve piping hot in large bowls, ensuring every person gets at least one piece of corn on the cob. Pair with a cold glass of Mauby or Sorrel to balance the savory richness of the soup. Offer extra chopped shado beni and a dash of West Indian lime pepper sauce on the side for those who want an extra kick. This soup is a meal in itself, but a side of warm hops bread is perfect for soaking up the last bits of broth.