How to make Trinidad Corn Soup

Front shot of Trinidad Corn Soup in pot clay bowl
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Trinidad Corn Soup (or Trini Corn Soup) is the most popular after-fete street food, especially during Carnival season. It is one of the most delicious vegetarian dishes you will ever taste! There is no winter in Trinidad and Tobago, but this soup is also perfect for the winter season. Try your hand at this delicious recipe at home. It is very easy to make, and your loved ones will love you even more!

Author: Classic Bakes Editorial Team
Average: 4.5 (14 votes)
Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
6-9 persons



In a Pot, heat oil over medium to high heat and sauté garlic, onions and celery until onions are opaque.
Add split peas and corn kernels and stir well. Then add thyme and sauté another 2 minutes.
Pour in 3 cups of water, saving 1/2 cup for the dumplings, as well as 2 cups of broth and add cilantro. Bring it to boil.
Lower heat and simmer for approximately 30 minutes until split peas are tender and cooked. If additional boiling is needed, adjust with more water.
Lightly mash the split peas using a masher or fork once they have softened.
Add coconut milk and scotch bonnet pepper followed by 3 additional cups of water and slowly bring to a boil.
Stir in corn pieces, chopped bell peppers, cubed carrot, pumpkin, and sweet potatoes, and add salt, pepper, and pepper sauce to taste. Reduce heat and simmer.
Prepare the dumplings in the meantime: Knead flour, salt, sugar and water for 3 minutes and shape into a firm dough ball.
Pinch off a small pieces of dough and roll in the palm of the hands to create small cigars-shaped dumplings.
Add raw dumplings to soup and cover the pot to continue to simmer for a further 15 to 20 minutes.

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