Now some of you might be saying “soup a main dish?”; our soups are usually thick with lots of ingredients like ground provision and dumplings and because of this, it is considered a whole meal so as we say in trini ” if yuh eat too much, yuh belly go buss”. Corn soup is no different; it has lots of ingredients, a lot of taste and filling as well. Of course everyone have their own twist and preferences in making this dish also, some people add coconut milk, cream style corn, pig tail (like me), or other meats…some even do a hybrid cow heel corn soup that tastes just as well.
By now you know I will tell you to experiment with the dish; I still believe that the taste buds rule when it comes to cooking. So don’t be afraid to experiment. Here’s trini style Corn Soup.
Pressure cook the split peas for about 10 minutes
Chop up the rest of ingredients (carrots, pimento, chive, celery, pumpkin)
and add to pot of water.
When boiling, add corn, dumplings, split peas and channa and allow to simmer for about 20 mins or until the corn is cooked and the dumplings float to the surface. Stir occasionally.