Trinidad corn soup recipe
Ingredients:
6 ears of fresh corn
2 cloves garlic, chopped
1/4 cup onion, chopped
1 large carrot, sliced into discs
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
2/3 cup yellow split peas
1 Scotch bonnet pepper
Pepper sauce, to taste
Salt and pepper, to taste
1 1/2 cups coconut milk (homemade if possible)
1 medium tania (or sweet potato), diced
2 sprigs thyme
2 cups stock + 1 cup stock
6 cups water
2 leaves shado beni, chopped
2 tablespoons oil
For Dumplings:
1 cup flour
1/2 cup water
Instructions:
Cut 5 ears of corn into 2-inch pieces and set them aside. Shave the kernels off the remaining corn cob.
Heat the oil in a heavy-bottomed pan over medium-high heat. Add the chopped onions, garlic, and celery, and sauté until the onions become translucent.
Stir in the split peas and shaved corn, mixing well.
Add the thyme to the pot and sauté for another 2 minutes.
Pour in 3 cups of water, 2 cups of stock, the diced tania, and chopped shado beni. Bring the mixture to a boil.
Reduce the heat to maintain a low boil and cook until the split peas are soft, about 30 minutes. If the peas are not tender, add more water and extend the cooking time as needed.
Once the split peas are softened, use the back of a spoon to mash them slightly.
Add the coconut milk, Scotch bonnet pepper, and the remaining 3 cups of water. Bring the mixture to a gentle boil.
Prepare the dumplings by kneading the flour and water together, then shape the dough into balls or logs.
Add the corn pieces, dumplings, carrot discs, and bell peppers to the pot.
Season with salt, pepper, and pepper sauce to taste. Continue cooking until the vegetables are tender and the dumplings are cooked through.