Trinidadian Corn Soup with Split Peas and Dumplings
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Ingredients
- 200 g yellow split peas
- 3 corn on the cob
- 400 ml coconut milk
- 100 g evaporated milk
- 1 onion
- 2 garlic cloves
- 100 g self-raising flour
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 601 kcal
- Protein
- 22 g
- Carbohydrate
- 72 g
- of which sugars
- 12.6 g
- Fat
- 24.6 g
- of which saturates
- 19.1 g
- Fibre
- 10.1 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split peas and simmer in 800ml water for 25 minutes until starting to soften.
- 2
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then add to the split peas with the coconut milk, evaporated milk and the whole scotch bonnet chilli.
- 3
Cut the corn cobs into rounds and add to the pot, simmering for 15 minutes until the split peas and corn are tender.
- 4
Mix the self-raising flour with a little water to a firm dough and roll into small dumplings. Drop into the soup and cook for 10 minutes until they float.
- 5
Lift out the scotch bonnet and ladle the soup into bowls.
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