Entree: Trinidad and Tobago – National Cuisine – Trini Corn Soup (Hearty Caribbean sweetcorn and vegetable soup with soft flour dumplings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 cups (600 g) fresh corn kernels or frozen thawed corn
- 1/2 cup (100 g) yellow split peas, rinsed
- 6 cups (1.42 L) chicken or vegetable broth
- 1 medium onion, chopped — about 1 cup (150 g)
- 2 tbsp (30 ml) vegetable oil
- 2 medium carrots, sliced — about 1 cup (120 g)
- 1 medium potato, peeled and diced — about 7 oz (200 g)
- 1 cup (150 g) pumpkin or calabaza, diced
- 1 small scotch bonnet pepper, left whole (optional for heat)
- 1 cup (240 ml) coconut milk
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (6 g) chadon beni or cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice
- Salt to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Dumplings:
  - 1 cup (120 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 1/2 tsp (3 g) salt
  - About 1/3 cup (80 ml) water, plus more as needed to form a stiff dough

Instructions

1. Rinse split peas and place them in a medium pot with 2 cups (480 ml) of the broth. Bring to a boil, reduce heat and simmer covered until peas are tender, about 20–25 minutes; add more broth or water if they dry out.
2. Meanwhile, heat oil in a large heavy pot over medium heat. Add chopped onion and sauté until soft and beginning to brown, about 6–8 minutes. Add carrots, potato, and pumpkin and cook 3–4 minutes more.
3. Add the corn kernels and the remaining 4 cups (960 ml) broth to the pot. Stir in thyme and the whole scotch bonnet pepper. Bring to a simmer and cook until vegetables are tender, about 12–15 minutes.
4. While the soup simmers, prepare dumpling dough by mixing flour, baking powder, and salt in a bowl. Add water a little at a time to form a stiff, workable dough. Pinch off small pieces and roll between your palms into 1-inch (2.5 cm) logs or small knots.
5. When the vegetables and split peas are tender, use an immersion blender to lightly purée about one-third to one-half of the soup for a thicker, creamier body while leaving some texture; alternatively, transfer a portion to a blender and return to pot.
6. Gently drop dumplings into the gently simmering soup, cover, and cook until dumplings are cooked through, about 8–10 minutes. Stir occasionally to prevent sticking.
7. Stir in coconut milk, lime juice, chopped chadon beni or cilantro, and adjust seasoning with salt and black pepper. Remove and discard the whole scotch bonnet before serving unless diners prefer it kept for heat.
8. Ladle into bowls and serve hot, garnished with extra chopped chadon beni or cilantro if desired.