A thick, hearty soup made with split peas, corn on the cob cut into rounds, dumplings, and coconut milk, heavily seasoned with green seasoning and scotch bonnet pepper. A beloved late-night street food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: styrofoam cup or deep bowl
Garnishes: pepper sauce
Accompaniments: hops bread
Instructions
-
1
Boil split peas in water until soft, about 30 minutes.
-
2
Add corn rounds, carrots, green seasoning, thyme, and scotch bonnet.
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3
Make small dumplings from flour, salt, and water; drop into soup.
-
4
Pour in coconut milk and simmer for another 20 minutes until corn is tender.
-
5
Season with salt and pepper. Serve hot in bowls.
Did You Know?
Corn soup is the quintessential late-night food in Trinidad, sold from roadside stalls after parties and fetes. The cry of the corn soup man is a familiar sound on weekend nights.
Chef's Notes
Equipment Tips
- large stock pot
- ladle
- mixing bowl
Garnishing
pepper sauce
Accompaniments
hops bread
The Story Behind Corn Soup
Corn soup evolved from humble origins as a filling, affordable meal into one of Trinidad's most iconic street foods. Its popularity surged in the late-night food scene where it became the go-to meal after fetes and liming sessions, cementing its place in Trinidadian nightlife culture.
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