Trinidad and Tobago

Trinidad corn soup

Split peas, corn on the cob and coconut milk with little dumplings. Carnival's favourite late night soup.

75 minTime

13 gProtein each

mediumSpice

Make it your way

Grandma's waySplit pea and coconut soup with corn and spinners.

The original

391kcalsame

13 gproteinsame

9 gfibresame

75minutessame

Trinidad corn soup.

Per serving, worked out from the ingredient table.

Chana dal (split chickpeas)1 cup yellow split peas or chana dal

Water1.5 litres

Onion1

Garlic4 cloves

Pumpkina wedge, diced

Carrot1 large, diced

Potato2, diced

Thin coconut milk400 ml

Celery1 stick

Dried thyme½ tsp

Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1 whole

Sweet corn kernels (corn kernels)3 cobs, in rounds

Maida (all-purpose flour, plain flour)1 cup, for dumplings

Butter1½ tbsp

Coriander leaves (cilantro)chadon beni or coriander

Saltto taste

4 steps

1Boil the split peas with the water, onion and garlic until soft and breaking down, about 40 minutes.
2Add pumpkin, carrot, potato, coconut milk, celery, thyme and the whole chilli. Simmer 15 minutes.
3Knead the flour with a pinch of salt and water into a stiff dough. Roll into small spinners and drop into the soup with the corn.
4Simmer 15 minutes, stir in the butter and chadon beni, and remove the chilli.

Serve it like this

Ladle into big mugs or bowls with a corn round standing up, extra chadon beni on top and pepper sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.