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Trini Corn Soup

Name: Trini Corn Soup
Total time: 70 min
Yield: Serves 6
Cuisine: Trinidad and Tobago
Ingredients: 3 Corn; 150g Yellow split peas; 2 Potato; 1 Carrot; 1 Onion; 2 cloves Garlic; 3 sprigs Thyme; 200ml Coconut milk; 100g All-purpose flour; 1.5L Water; 2 tsp Salt; 1 Chili pepper

Soup

⏱ 70 min

👥 Serves 6

Difficulty ⭐

Yellow split pea soup with corn and dumplings — the classic soup after a party.

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📖 The Story Behind This Dish

Trinidad's corn soup is a rich soup based on yellow split peas with chunks of corn, potatoes, and flour dumplings, finished mellow with coconut milk. It's the classic thing to buy from a roadside stall on the way home from parties and Carnival that run late into the night.

🌆 Where it's eaten: Before dawn at Carnival, revelers worn out from dancing sip hot corn soup from foam cups at a stall on a Port of Spain street.

🥕 Ingredients (serves 6)

Corn 3
Yellow split peas 150g
Potato 2
Carrot 1
Onion 1
Garlic 2 cloves
Thyme 3 sprigs
Coconut milk 200ml
All-purpose flour 100g
Water 1.5L
Salt 2 tsp
Chili pepper 1

👩‍🍳 Instructions

Simmer water, split peas, onion, garlic, and thyme in a pot for 40 minutes until the peas break down.
Add the corn in chunks and the diced potatoes and carrots and simmer 15 minutes.
Knead the flour and a little salt with water, form small dumplings, and add to the pot.
Add the coconut milk and a whole chili and simmer 10 minutes.
Season with salt and eat piping hot.

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