In today's post I have something of a treat; Trini style Corn Soup. Corn soup is real liming food in Trinidad; be it at a football game, Carnival, Panorama, a fete (all inclusive) or just a Friday evening lime with your friends, this creamy soup is a crowd favourite. I remember after work sometimes I would look for a corn soup man to buy a cup of piping hot delicous soup made with corn and slowly sip on my way home. But this soup is not only considered street food, it is also a main dish like all the other soups we make.
Now some of you might be saying "soup a main dish?"; our Caribbean 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.
1 cup split peas
1 cup channa (garbanzo), soaked overnight
6 - 8 cups water
3 cloves garlic
1 chive stalk
1 celery stalk
2 pimento peppers
4 ears of corn
1 cup pumpkin
1 pk vegetable soup1 hot pepper. (optional)
3 bouillon cubes (optional)
salt to taste
¼ cup flour
¼ cup cornmeal
Prepare the channa and split peas. Wash the channa and pressure cook for about 15 minutes. Also, pressure cook the split peas separately for about 10 minutes. The channa and split peas would also cook quickly, without pressure cooking, if it was soaked overnight.
Knead the dough for the cornmeal dumpling to a semi-stiff dough, and cut into ½" pieces. Set aside.
Clean and chop the corn into 1 - 2" pieces (notice the technique; just press down the point of the knife between the kernnel).
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 minutes or until the corn is cooked and the dumplings float to the surface. Stir occasionally.
This pot of corn soup looks just about done. Serve hot. Another delicious post has come to an end, as they all do. Bye for now.
- ⅔ cup split peas
- 1 cup channa garbanzo
- 6 - 8 cups water
- 1 onion chopped
- 3 cloves garlic
- 1 chive stalk
- 1 celery stalk
- 2 pimento peppers
- 4 ears of corn
- 1 carrot
- 1 cup pumpkin
- 1 pk vegetable soup
- 1 hot pepper. optional
- 3 bouillon cubes optional
- Salt to taste about ¼ tsp
- FOR DUMPLING:
- ¼ cup flour
- ¼ cup cornmeal
- Wash the channa and pressure cook for about 15 minutes. Pressure cook the split peas for about 10 minutes.
- Knead the dough for the cornmeal dumpling to a semi-stiff dough, and cut into ½″ pieces. Set aside.
- Clean and chop the corn into 1 -2″ pieces ( technique; just press down the point of the knife into the corn)
- 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.
- Serve hot.