A Deliciously Tasty Trinidadian Corn Soup Recipe
Trinidad is an island that lies about 7 miles to the north and east of the Venezuelan coastline in South America. Trinidad is considered the southernmost and fifth-largest island in the West Indies. Food and cultural cuisine from this tropical island has been influenced by a unique blend of African, European, Indian, Chinese, and bright Caribbean native flavors.
Trinidadian food is often known for its wide variety of seasonings, herbs, and spices that may include coriander, turmeric, gingers, cumin, garlic as well as Scotch bonnet pepper.
The rich and creamy Trinidad corn soup recipe that follows is a popular vegan-style street food that’s ideal for eating any time you are hungry or in the mood. However, Trinidad Corn Soup reaches its height of popularity at Carnival Time and as the preferred cuisine served after parties – a.k.a. – fetes.
How to Make this Trinidadian Corn Soup Recipe
This delicious corn soup from Trinidad is one of the most popular street foods found on the island of Trinidad and neighboring Tobago. It is a fantastic blend of textures and flavors.
- Preparation Time – 15 – 20 minutes.
- Cooking Time – 40 minutes.
- Serves – 8 to 10.
Ingredients For the Trinidadian Corn Soup Recipe
These are the ingredients you will need to craft this traditional and tasty Trinidadian Corn Soup recipe. While the crafting of this corn soup requires a bit of tender loving care, the recipe is not difficult to make.
- 5 Ears of Corn – Chopped Into 2 Inch Pieces
- 1 Cup of Corn Kernels
- ¾ Cup of Presoaked Split Peas – Drained
Pro-tip – Soak the split peas for at least a few hours or overnight for the best results. - 1 Medium Sweet Potato – Chopped
- 1 Red Pepper – Chopped
- 1 Cup of Pumpkin – Chopped
- 1 Small Onion – Chopped
- 2 Chives Scallion – Sliced
- 1 Medium Carrot – Chopped
- 4 Garlic Cloves – Chopped Finely
- 2 Celery Stalks – Sliced
- ¼ of Chadon Beni/Culantro – Chopped
Pro-tip – you can substitute cilantro, but it is essential to double the amount of cilantro. - 4 Sprigs of Thyme- be certain to remove the stems.
- 1 Teaspoon of Black Pepper
- 1 Can of Coconut Milk
- 3 Cups of Vegetable Stock
- 3 Cups Warm Water
- 1 Scotch Bonnet
Pro-tip – a Scotch bonnet is among the hottest of chili peppers. Some rank this bright-colored and fiery pepper with a spiciness that rivals that of the habanero pepper. - 2 Tablespoons of Coconut Oil
- Pink Salt To Taste
To Make The Dumplings
- 1 Cup of Gluten Free Flour
- ½ Cup of Warm Water
- ¼ Teaspoon of Pink Salt
Cooking Directions For Trinidadian Corn Soup
This corn soup is heavily layered with flavors, with an amazing array of vegetables, dumplings, and a spice kick.
- Melt the tablespoons of coconut oil over medium heat.
- Saute the minced onion, chives, garlic, and celery until they become translucent and tender.
- Add the split peas, the sweet potato, and red bell peppers. The split peas add an unusual body to the soup’s base.
- Stir in the seasonings – with thyme, chadon beni, black pepper, and pink salt to taste.
- Cook for 2 – 3 minutes until these seasonings become fragrant.
- Pour the warm water and vegetable stock into the pot.
- Bring the ingredients in the pot to a boil and reduce the heat to medium-low.
- Cover with corn soup with a lid and simmer the soup for an additional 30 minutes or until the split peas are soft. The best way to test this is to see if they are easy to smash with a fork or spoon.
- Remove the saucepan with a lid, then use an immersion blender to puree the contents in the pot.[You can use a blender if you cool the liquid and blend portions of the cooked liquid before returning it all to the cooking pot.]
- Pour in the coconut milk, the cut-up pieces/ears of corn, carrots, pumpkin, corn kernels, and scotch bonnet.
- Allow to simmer.
Making the Dumplings for the Soup
- Place the flour and pink salt in a medium-sized bowl.
- The next step is to pour the water, in intervals, into the bowl. While doing so, knead the water, flour, and salt into a large ball of dough.
- Pinch a small dough piece and roll this small piece in the palm of your hands to create a long, cigar-shaped dumpling (a.k.a. a spinner).
- Repeat and after each dumpling is made, lower it into the hot soup.
- Once these dumplings have been added, continue to simmer this tasty Trinidadian corn soup recipe for 20 minutes more.
- Remove the scotch bonnet pepper before serving.
- Ladle into bowls and serve hot.
The soup can be made a bit ahead of time. Just keep the corn soup warm on the stovetop until it is time to serve it. Note should the texture become a bit thick, it is important to add some water to loosen the mixture
Serving Suggestions for this Trinidadian Corn Soup
These serving suggestions would complement the flavor profile of this delicious and popular corn soup from Trinidad.
- Fried Plantains – crispy and sweet – the perfect combination for the soup.
- Coconut Rice – this flavorful rice is also quite fragrant and delicious.
- A Green Salad – freshness from the lettuce/tomatoes/cucumber is a great pairing for this delicious soup with Caribbean roots.
- Fried Okra – another crispy and tasty accompaniment.
FAQS
Can I freeze this deliciously tasty Trinidadian Corn Recipe?
Yes, this vegetable soup recipe from Trinidad is freezer friendly and makes a big batch. However, it is smartest to freeze the soup in easy-to-use individual serving portions.
To reheat, use a saucepan on medium heat on the stove. Add a little water and let it simmer to desire temperature.
The ingredients for the dumplings, noted in the above corn soup recipe, call for gluten-free flour – can regular flour be substituted for gluten-free flour?
Yes, regular flour is an appropriate substitute for those without gluten sensitivity.
Is it possible to omit the pumpkin and sweet potatoes from this tasty Trinidadian Corn Soup Recipe?
Yes. These can be left out of the recipe (or creatively substituted) if you prefer.
