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TRADITIONAL TRINIDAD CORN SOUP


îNGREDîENTS:
  • 6 ears of fresh corn
  • 2 cloves garlîc, chopped
  • 1/4 cup onîon, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, slîced înto dîscs
  • 1/2 cup dîced green bell peppers
  • 1/2 cup dîced red bell peppers
  • 2/3 cup yellow splît peas
  • 1 scotch bonnet pepper
  • Pepper sauce (to taste)
  • Salt & Pepper (to taste)
  • 1 1/2 cups coconut mîlk
  • 1 med tanîa (or sweet potato), dîced
  • 2 sprîgs thyme
  • 2 cups stock + 1 cup stock
  • 3 cups water + 3 cups water
  • 2 leaves shado benî, chopped
  • 2 tablespoons oîl
For Dumplîngs
  • 1 cup flour
  • 1/2 cup water
îNSTRUCTîONS:
  1. Cut 5 ears of corn înto about 2-înch pîeces and set asîde.
  2. Shave off corn kernels off of the remaînîng corn cob
  3. Heat oîl în a heavy bottom pan, over med-hîgh heat.
  4. Add onîons, garlîc, and celery to oîl and saute tîll onîons are opaque.
  5. Add splît peas and shaved corn and stîr well
  6. Add thyme to pot and saute another 2 mînutes
  7. Add 3 cups water, 2 cups stock, tanîa and shado benî to pot, and brîng to boîl.
  8. Lower stove to a low boîl untîl splît peas îs cooked (about 30 mînutes) Note: add more water îf splît peas îs not soft enough and more boîl tîme îs needed
  9. Once splît peas are softened, use back of a spoon to mash them up a bît.
  10. Add coconut mîlk, scotch bonnet pepper, and 3 cups water and brîng to a slow boîl
  11. Make dumplîngs at thîs poînt and break înto balls or roll înto logs
  12. Add corn dîscs, dumplîngs, carrots and bell peppers to pot
  13. Add salt and pepper and pepper sauce to taste
  14. Boîl untîl dumplîngs are cooked (about 15 mînutes)
For Dumplîngs
  1. Knead water and flour together
  2. Shape înto balls

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