Corn soup is what people queue for after a fete (a big party) in Trinidad. Vendors ladle it out of huge pots late into the night: a golden split-pea broth thick with pieces of corn still on the cob, little flour dumplings, carrots, pumpkin and plenty of herbs.
At home it makes a filling one-pot dinner. Some cooks add salted pig tail or a ham bone for a smoky depth; this version is meat-free and vegan, with coconut milk for richness.
Cut the corn into short rounds so each bowl gets a piece to pick up and gnaw.
The recipe
Trinidad Corn Soup
Prep
25 min
Cook
1 hr 15 min
Total
1 hr 40 min
Serves
8
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
For the soup
For the dumplings
Method
Put the split peas and water in a large pot. Bring to a boil, then simmer, partly covered, for about 40 minutes, until the peas are very soft and starting to break down.
Meanwhile, heat the oil in a frying pan and cook the onion, garlic, celery and chives for 4 minutes. Add them to the soup with the thyme, pumpkin, carrots and potato. Simmer for 10 minutes.
Mix the flour and salt for the dumplings, add the water gradually and knead into a firm dough. Roll small pieces between your palms into little logs about 1½ inches (4 cm) long.
Add the corn, coconut milk, whole pepper and dumplings to the pot. Simmer for 15 to 20 minutes, until the corn and dumplings are cooked and the pumpkin has melted into the soup.
Remove the pepper. Season with salt, stir in the chadon beni, and thin with water if it's too thick.
Serve it with
Hot, in deep bowls, with pepper sauce on the side
Substitutions
Fresh corn: frozen corn on the cob works well.
For a smoky version, simmer a smoked ham hock or salted meat with the split peas.
Storing and reheating
Refrigerate in a covered container for up to 3 days; it thickens as it stands.
Two soft, turmeric-gold fried breads (bara) folded around curried chickpeas (channa), finished with tamarind sauce and pepper. A much-loved Trinidad street breakfast.
