Read...
A traditional corn soup recipe for this popular Trini street food. Made with split peas, corn and dumplings this soup is commonly an after fete snack especially around carnival time
INGREDIENTS:
- 6 ears of fresh corn
- 2 cloves garlic, chopped
- 1/4 cup onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, sliced into discs
- 1/2 cup diced green bell peppers
- 1/2 cup diced red bell peppers
- 2/3 cup yellow split peas
- 1 scotch bonnet pepper
- Pepper sauce (to taste)
- Salt & Pepper (to taste)
- 1 1/2 cups coconut milk
- 1 med tania (or sweet potato), diced
- 2 sprigs thyme
- 2 cups stock + 1 cup stock
- 3 cups water + 3 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 about 2-inch pieces and set aside.
- Shave off corn kernels off of the remaining corn cob
- Heat oil in a heavy bottom pan, over med-high heat.
- Add onions, garlic, and celery to oil and saute till onions are opaque.
- Add split peas and shaved corn and stir well
- Add thyme to pot and saute another 2 minutes
- Add 3 cups water, 2 cups stock, tania and shado beni to pot, and bring to boil.
- Lower stove to a low boil until split peas is cooked (about 30 minutes) Note: add more water if split peas is not soft enough and more boil time is needed
- Once split peas are softened, use back of a spoon to mash them up a bit.
- Add coconut milk, scotch bonnet pepper, and 3 cups water and bring to a slow boil
- Make dumplings at this point and break into balls or roll into logs
- Add corn discs, dumplings, carrots to pot
- Add salt and pepper and pepper sauce to taste
- Boil until dumplings are cooked (about 15 minutes)
- For dumplings
- Knead water and flour together
Source homemadezagat.com