Ingredients
- 2/3 cup of Cuisine Yellow Split Peas
- 3 tbsp Cuisine Soyabean Oil
- 3 ears of fresh corn sliced into ½ inch pieces
- 1 cup of chopped onions
- 3 tbsp of chopped chive
- 1 tbsp chopped shadon beni
- 1 tbsp chopped local celery
- 1 tbsp of parsley
- 1 tbsp chopped pimento peppers
- 4 tbsp of garlic
- 1 ½ cups of chopped carrots
- 1 cup of chopped pumpkin
- ½ cup coconut milk powder
- 1 tin of Cuisine Cream Style Corn
- 1 scotch bonnet pepper
- Salt & Black Pepper to paste
Dumplings
- 1 cup of Cuisine All Purpose Flour
- ½ cup water
- 1 pinch of salt
- 1 tsp of Cuisine Genuine Demerara Brown Sugar
Instructions
Trini Corn Soup
- In a pressure cooker, combine split peas with 6 cups of water and pressure cook for 45 minutes or until the peas are tender. You can do this step ahead of time.
- In a thick bottomed pot over medium heat, add oil, half of the aromatics. Sauté for 2 minutes while stirring.
- Add cooked split peas and bring to a boil.
- Add cream style corn, coconut milk and add 2 cups of boiling water.
- Add fresh corn and bring to a boil.
- Add pumpkin and seasoning with salt and black pepper. Cover and allow to simmer for 20 minutes.
- Add carrots and dumplings.
- Add the remainder of the seasonings and aromatics.
- Cover and allow to cook for 15 minutes.
- Serve hot and enjoy!
Dumplings
- Combine water, salt and brown sugar in a large bowl.
- Add water and stir together.
- Once you can no longer stir with a spoon, knead the dough on a clean surface for about five minutes or until the dough is smooth.
- Allow to rest for 20 minutes.
- Bring a pot of water to boil.
- Cut and shape dumpling dough into your desired shape.
- Drop the dumplings into the soup.
Video
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