Trinbago Recipes

Cook Trinbago, one pot at a time

Find a recipe

Trinidad Corn Soup

A thick split-pea soup loaded with chunks of corn on the cob, small flour dumplings and vegetables. The late-night fete favourite.

Street Food

  • 1 hr 40 min est.
  • Serves 8
  • Medium
Jump to recipe
Trini
A bowl of corn soup with cobs of corn on a plate behind it

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.

Ingredients

Tick items off as you gather them.

For the soup

For the dumplings

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Reheat with a splash of water until piping hot.

Cook's notes

  • Dumplings swell as they cook, so keep them small.
  • The soup should be thick enough to coat a spoon.

https://trinbagorecipes.com/recipes/trinidad-corn-soup/

You might cook this next

Pholourie in a takeaway box with a cup of dipping sauce

Street Food

Pholourie

Golden, airy split-pea fritters seasoned with garlic, cumin and pepper, served hot with tamarind sauce.

  • 1 hr 45 min est.
  • Medium
Doubles: two soft yellow bara topped with curried channa, served on paper

Street Food

Trinidad Doubles

Two soft, turmeric-gold fried breads (bara) folded around curried chickpeas (channa), finished with tamarind sauce and pepper. A much-loved Trinidad street breakfast.

  • 2 hr 45 min est.
  • Involved
Bake and shark piled with salad and sauces in a takeaway box

Street Food

Bake and Shark

Seasoned fried fish in a puffed fried bake, piled with salad, pineapple and sauces. Inspired by the beach stalls at Maracas Bay.

  • 1 hr 30 min est.
  • Involved