Trinidad Corn Soup

Trinidad Corn Soup Recipe - Authentic Caribbean flavors from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Servings: 6

Introduction

Trinidad Corn Soup is a hearty and flavorful dish that is popular in Trinidad and Tobago. This soup is a comforting and satisfying meal that is perfect for any time of the year.

History

Trinidad Corn Soup has its roots in Trinidad and Tobago, where it is a beloved dish that is often enjoyed at family gatherings, parties, and street food stalls. This soup is a fusion of African, Indian, and Caribbean flavors, making it a unique and delicious dish.

Ingredients

1 lb (454 g) salted pig tail (substitute with pieces of ham, bacon, or kassler)
2 cans of cream style corn
about 6 fresh or frozen corn on the cob, cut into 1 inch (2.5 cm) pieces
1 lb (454 g) yellow split peas
salt and pepper to taste
a fresh hot Trinidad pepper or pepper sauce as substitute
chicken stock, either freshly made or made with bouillon cubes
2 sweet peppers, cut small
3 tomatoes, chopped up
celery, cut up
chive, cut up
onion, cut up
garlic cloves, chopped fine
several leaves of chadon bene, cut small (coriander leaves as substitute)
a little butter or margarine to sauté vegetables

How to prepare

Parboil the pigtail for 10 minutes to remove excess salt (not necessary if using substitutes).
In a large soup pot (or pressure cooker), sauté the onion, chive, garlic, celery, sweet peppers, and chadon beni for a few minutes.
Add washed split peas, cans of cream-style corn, corn on the cob, tomatoes, stock, salt, and pepper to taste.
Add the pigtail or its substitute and boil until the corn on the cob is soft and the split peas have completely dissolved. This may take several hours, less if you use a pressure cooker.
Make dumplings and add them to the soup about 20 minutes before the soup is finished cooking.
When the soup is almost finished, float a hot pepper on top of the soup or add pepper sauce to taste when the soup is finished cooking.

Variations

Add coconut milk for a creamy and rich flavor.
Use chicken or beef instead of pigtail for a different protein option.
Add okra or pumpkin for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Parboil the pigtail before adding it to the soup to remove excess salt.

- Use a pressure cooker to speed up the cooking process.

- Add hot pepper sauce to taste for an extra kick of heat.

- Make dumplings to add a chewy texture to the soup.

Serving Suggestions

Trinidad Corn Soup can be served as a main dish with a side of bread or crackers. It can also be paired with a fresh salad for a complete and balanced meal.

Cooking Techniques

Use a pressure cooker to speed up the cooking process.

- Simmer the soup on low heat to allow the flavors to meld together.

- Stir the soup occasionally to prevent sticking and burning.

Ingredient Substitutions

Substitute pigtail with bacon, kassler, or another type of meat.

- Use canned corn if fresh or frozen corn is not available.

- Substitute chadon bene with coriander leaves or cilantro.

Make Ahead Tips

Trinidad Corn Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Serve Trinidad Corn Soup in a bowl garnished with fresh herbs and a drizzle of hot pepper sauce. Add a side of bread or crackers for a complete meal.

Pairing Recommendations

Trinidad Corn Soup pairs well with a side of fried plantains or a slice of avocado. It can also be served with a side of rice or roti for a more filling meal.

Storage and Reheating Instructions

Store leftover Trinidad Corn Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Trinidad Corn Soup contains approximately 300-400 calories, depending on the portion size and ingredients used. This soup is a filling and satisfying meal that is perfect for lunch or dinner.

Carbohydrates

Trinidad Corn Soup is a carbohydrate-rich dish due to the corn, split peas, and dumplings. Carbohydrates provide energy and are essential for a balanced diet.

Fats

The pigtail or bacon in Trinidad Corn Soup adds a rich and savory flavor to the dish. While fats are necessary for a healthy diet, it is important to consume them in moderation.

Proteins

The pigtail or bacon in Trinidad Corn Soup provides a good source of protein, which is essential for muscle growth and repair. Split peas also contribute to the protein content of this dish.

Vitamins and minerals

Trinidad Corn Soup is packed with vitamins and minerals from the vegetables and herbs used in the recipe. Tomatoes provide vitamin C, while chadon bene (coriander leaves) add a dose of vitamin K.

Alergens

Trinidad Corn Soup may contain allergens such as gluten from the dumplings or soy from the bouillon cubes. It is important to check the ingredients and make substitutions if needed for dietary restrictions.

Summary

Trinidad Corn Soup is a nutritious and flavorful dish that is rich in carbohydrates, proteins, vitamins, and minerals. This soup is a well-rounded meal that is perfect for a hearty and satisfying meal.

Summary

Trinidad Corn Soup is a delicious and comforting dish that is perfect for any occasion. This soup is packed with flavor and nutrients, making it a satisfying and nutritious meal for the whole family to enjoy.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cool evening in Trinidad and Tobago, and my neighbor had invited me over for dinner. As soon as I walked into her kitchen, I was hit with the most amazing aroma. I asked her what she was cooking, and she replied, "Trinidad Corn Soup."

I had never heard of Trinidad Corn Soup before, but I was intrigued. My neighbor, Mrs. Rodriguez, explained that it was a traditional Trinidadian dish that was often made for special occasions and celebrations. She graciously offered to teach me how to make it, and I eagerly accepted.

As she guided me through the recipe, I was amazed at the complexity of flavors and the use of simple, fresh ingredients. The base of the soup was made with corn, potatoes, carrots, and plantains, along with a blend of spices that included cumin, paprika, and turmeric. Mrs. Rodriguez also added coconut milk and a hint of ginger for an extra layer of richness and depth.

As the soup simmered on the stove, Mrs. Rodriguez shared stories of her own grandmother, who had passed down the recipe to her. She spoke fondly of the days spent in the kitchen, learning the secrets of Trinidadian cuisine and honing her skills as a cook. I could see the pride and passion in her eyes as she talked about her culinary heritage, and I felt honored to be a part of that tradition.

When the soup was finally ready, Mrs. Rodriguez ladled out steaming bowls for us to enjoy. The flavors were incredible – savory and sweet, with a hint of spice that lingered on the tongue. I savored each spoonful, letting the warmth of the soup fill me from the inside out.

After dinner, Mrs. Rodriguez presented me with a handwritten copy of the recipe, complete with notes and tips for making the perfect Trinidad Corn Soup. She told me that she wanted me to carry on the tradition and share the recipe with others, just as she had done for me.

I left her house that evening feeling inspired and grateful. I had not only learned a new recipe, but I had also gained a deeper appreciation for the power of food to bring people together and preserve cultural heritage. From that day on, Trinidad Corn Soup became a staple in my own kitchen, a reminder of the bond that had been forged between me and Mrs. Rodriguez.

Over the years, I continued to make Trinidad Corn Soup for my family and friends, each time adding my own twist and flair to the recipe. I experimented with different types of corn, varying the spices and vegetables to create unique variations of the dish. No matter how many times I made it, the soup always brought smiles to the faces of those who tasted it, a testament to the enduring appeal of Trinidadian cuisine.

As I grew older, I became known in my community as the "Corn Soup Lady," and people would often come to me for advice on how to make their own batch of Trinidad Corn Soup. I would gladly share my knowledge and experiences, passing on the recipe to a new generation of cooks who were eager to learn and carry on the tradition.

Now, as I sit here in my kitchen, surrounded by the aromas of simmering spices and bubbling pots, I can't help but feel grateful for the journey that Trinidad Corn Soup has taken me on. It has connected me to my roots, to the traditions of my ancestors, and to the love and passion that I have for cooking.

And as I sip a spoonful of the steaming soup, I am reminded of Mrs. Rodriguez and the kindness she showed me that fateful evening in Trinidad. I will always be grateful to her for opening my eyes to the beauty and richness of Trinidadian cuisine, and for instilling in me a love for cooking that will last a lifetime.