Trini Corn Soup with Dumplings

⏱ 70 min · Serves 6

The undisputed king of Trinidadian street food — a thick, golden coconut-corn soup loaded with split peas, sweet corn on the cob and chewy little flour dumplings. One pot, big flavour, pure comfort.

Per serving: 475 kcal · 15.0g protein · 63.0g carbs · 19.0g fat

Ingredients

• 200g yellow split peas, rinsed
• 2 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 stalk celery, chopped
• 3 tbsp chopped chadon beni (culantro) or coriander
• 1 tsp fresh thyme leaves
• 1 tsp ground geera (cumin)
• 1/2 tsp turmeric
• 3 corn on the cob, husked and cut into 2.5cm rounds
• 400ml tin coconut milk
• 1.5 litres vegetable stock or water
• 200g pumpkin, peeled and diced
• 2 carrots, sliced
• 1 whole scotch bonnet or pimento pepper (left whole)
• 1.5 tsp salt, plus more to taste
• Black pepper
• For the dumplings:
• 150g plain flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 80–90ml water

Method

1. Soak the split peas in hot water for 20 minutes while you prep everything else, then drain.
2. Heat the oil in a large heavy pot over medium heat. Soften the onion, garlic and celery for 5 minutes without browning.
3. Stir in the geera, turmeric, thyme and half the chadon beni; cook 1 minute until fragrant.
4. Add the drained split peas, stock and coconut milk. Bring to a boil, then simmer covered for 25 minutes until the peas are collapsing.
5. Blend about half the soup smooth with a stick blender (or leave rustic if you prefer), then return to a simmer.
6. Add the corn rounds, pumpkin, carrots, whole scotch bonnet, salt and pepper. Simmer 15 minutes.
7. Meanwhile make the dumplings: mix flour, salt and baking powder, add water gradually to a stiff dough, knead 2 minutes. Pinch off small pieces and roll into thin 5cm 'spinners' between your palms.
8. Drop the spinners into the simmering soup and cook 10–12 minutes until puffed and cooked through. The soup should be thick — loosen with a splash of water if needed.
9. Fish out the scotch bonnet (or burst it in if you're brave), stir in the remaining chadon beni, check the salt and serve piping hot in mugs or bowls.