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.
Ingredients
4 ears corn cut into rounds
1 cup yellow split peas
1 cup coconut milk
4 cups water
3 tbsp green seasoning
1 scotch bonnet pepper whole
1 cup flour for dumplings
2 carrots diced
salt and pepper to taste
fresh thyme sprigs
Instructions
1Boil split peas in water until soft, about 30 minutes.
2Add corn rounds, carrots, green seasoning, thyme, and scotch bonnet.
3Make small dumplings from flour, salt, and water; drop into soup.
4Pour in coconut milk and simmer for another 20 minutes until corn is tender.
5Season 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.