TRINIDAD CORN SOUP

TRINIDAD CORN SOUP image

Number Of Ingredients 15

Ingredients

1 lb. Yellow Split Peas
1 lb. Salted Pig's Tail {substitute with pieces of Ham or Bacon)
A little Butter or Margarine to sauté vegetables
1 large Onion, chopped
2 Green Onions, thinly sliced
2 Garlic Cloves, chopped fine
1 Celery Stalk, chopped
2 Green peppers, chopped
Several leaves Chadoy Beni, cut small (use coriander leaves as substitute)
2 cans of Cream Style Corn
6 fresh or frozen Corn on the Cob, cut into 1 inch pieces
3 Tomatoes, chopped
Chicken Stock, either freshly made or Bouillon Cubes
Salt/Pepper to taste
A fresh Hot Trinidad Pepper or Pepper Sauce

Steps:

1. Boil split peas by itself for 30-40 minutes until peas burst or are soft. Do not cover or water will boil over 2. Parboil pigtail separately for 10 minutes to get excess salt out (not necessary if using substitutes) 3. In a large soup pot (or pressure cooker), sauté onion, green onions, garlic, celery, green peppers and chadoy beni for a few minutes 4. Add boiled split peas, pig's tail or its substitute, cream style corn, corn on the cob, tomatoes, stock, salt, pepper to taste and boil until 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 5. Make dumplings and add to soup about 20 mins before soup is finished cooking. 6. When soup is almost finished, float hot pepper on top of soup or add pepper sauce to taste when soup is finished cooking. 7. If you burst the hot pepper in the soup, the soup might get a very hot taste, it is up to you how spicy you like it

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