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If you follow my web log then you must be mindful that I am on a food voyage through which I am trying to explore this world by trying it ‘s vegan and vegetarian recipes .
My favorite thing about this journey is the opportunity it gives me to know more about the history of different countries, cultures, and the travel of ingredients.
There are so many surprise and matter to things that I have learned in the last 3 years because of this travel .
today I am sharing my front-runner soup recipe- Trinidad corn soup from Trinidad and Tobago. This Caribbean soup helped me in solving the mystery of an perplex herb that grew in our kitchen garden many years ago when I was a child .
The mysterious herb in our kitchen garden
When I was approximately 11 years old, my father got posted at a beautiful North-Eastern state of India- Sikkim. There we had a lovely house with a huge kitchen garden .
I remember, there was a herb grown in that kitchen garden that didn ’ metric ton look like coriander but tasted barely like it. In fact, it had a stronger relish. We didn ’ triiodothyronine know what it was and who planted it there but we loved it .
late my parents even took the saplings of that herb to my grandparent ‘s house and they still have it in their garden .
That was not an era of Google and cipher in that area knew what it was so we started calling it Sikkim wala dhaniya ( Sikkims Coriander ) .
After many years, I came across an perplex Caribbean recipe – Trinidad corn soup. In the recipe, it was mentioned that one of the key ingredients of that soup is Shado beni or Culantro ( not cilantro ). I had never heard about that herb before so I searched for it on Google. I was sol please to know that it ’ s that same coriander like herb which we had in our kitchen Garden in Sikkim. It besides amazed me to know that it ’ s a Caribbean herb .
It will always be a mystery for us to know how this Caribbean herb reached the North-Eastern hills of India and besides thrived in that wholly different environment .
This mysterious herb made me curious to learn about the cuisine of Trinidad and Tobago so I started reading more about it. I was thus storm to know that a batch of their popular dishes have indian names like Ada roti, Curry Bhindhi, Curry Sem, Fried Kareli, Baingan choka, Kohra Tarkari, Aloo Choka .
The accredit of this amalgamation goes to the laborers who were taken to the Caribbean area by the british during the nineteenth century chiefly to work in cotton and sugarcane plantations .
even Shado beni has another appoint that sounds like the Hindi name of coriander – Bandhaniya. Ban or Van means forest in Hindi and Dhaniya is the Hindi name of coriander. indeed, Bandhaniya should mean wild coriander in English .
possibly I was wrong…maybe Shado beni was never brought to India from the Caribbean Islands…maybe it was Bandhaniya which was taken to these islands from India .
What goes in Trinidad corn soup?
Ingredients required for Trinidad corn soup
There are a fortune of ingredients that go in this Trinidad corn soup. however, most of them are either very easily available or you can find their substitutes .
- Vegetable stock
- Water
- Coconut milk
- Slices of corn on the cob
- Boiled/ canned chickpeas
- Split peas
- Onion
- Pumpkin
- Potato
- Celery
- Carrot
- Scotch bonnet/ any other hot chili pepper
- Corn kernels
- Shado beni/ cilantro
- All-purpose flour
- Garlic
- Dried thyme
- Salt & pepper
- Vegetable oil/ any other cooking oil of your choice
Is it required to soak the split peas?
Soaking the burst pea is not required if you are using a coerce cooker or blink of an eye pot to cook it .
however, if you are planning to cook it in a normal pot, soak is recommended to fasten the cook process .
Can pumpkin be skipped?
If you do n’t like pumpkin either skim it or replace it with any other vegetable of your choice like plantain or sweet potato .
Though I would besides like to mention that even I am not a big pumpkin sports fan but it tastes good in this soup .
How to make it Gluten-free?
The only component of this recipe that has gluten in it is flour. so, if you want to make a gluten-free corn soup, either skip the dumplings or use a gluten-free flour – something that can retain its supreme headquarters allied powers europe on getting boiled .
Recipe tips & tricks
- If using cilantro instead of shado beni, double the quantity given in the recipe as shado beni has a very strong flavor.
- Cut equal-sized pieces of vegetables.
- Don’t make very big dumplings otherwise they may stay raw at the center and won’t taste good.
- To cook lentil in a pressure cooker, 2 cups of water will be sufficient but if using a normal pan add more water (around 4 cups).
Step by step photo instructions
Steps to make Trinidad corn soup
Steps to make Trinidad corn soup
Steps to make Trinidad corn soup
Steps to make Trinidad corn soup
Trinidad corn soup
More easy corn recipes
If you are looking for more easy corn recipes, do n’t miss to check the following links :
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Recipe
Trinidad Corn Soup
Trinidad corn soup is a very popular street food of Trinidad and Tobago. This vegan soup is full of flavors and textures. It’s so delicious that I am sure it will become the favorite soup of most of you once you try it.
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Prep Time:
15
minutes
Cook Time:
45
minutes
Total Time:
1
hour
Servings:
5
people
Calories:
414
kcal
generator :
Ingredients
- 1 cup split peas peele matar ki dekaliter
- 1.5 cups chopped pumpkin
- 0.5 cup chopped potato
- 0.5 cup chopped carrot
- 0.5 cup chopped onion
- 1 celery stalk chop
- 1 corn on the black-backed gull cut into around 1 edge thickly slices
- 1/2 cup chopped shado beni or 1 cup chopped coriander leaves
- 6-7 garlic cloves
- 1 Scotch bonnet/ any hot chili pepper
- 1 cup boiled/ canned chickpeas
- 0.5 cup corn kernels
- 1 cup coconut milk
- 4
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cups vegetable stock
- 0.5 teaspoon dried thyme
- ground black pepper as per taste
- Salt as per taste
- 0.5 cup general-purpose flour
- 0.25 cups water or american samoa compulsory to make a smooth dough
- 2 cups water to cook the lentil
- 1 tbsp vegetable anoint
Instructions
-
Wash split peas. Put them in a pressure cooker/ instant pot/ normal pot with pumpkin and water. Cook until the lentil and pumpkin turn mushy. Once cooked mash to a smooth paste with the help of a spatula.
-
Put Shado beni/ cilantro, garlic, and hot pepper in a grinding jar and make a paste. Keep the paste aside.
-
In a bowl, mix flour, a pinch of salt, and water. Knead to make a smooth dough. Make small balls from this dough. Cover with a damp cloth and keep aside.
-
Heat oil in a pan and add chopped onions. Saute until the onions turn translucent.
-
Add celery and saute for around 2 minutes.
-
Add mashed split peas and vegetable stock. Mix well and cook for around 2-3 minutes.
-
Add coconut milk, shado beni paste, chopped potatoes, chickpeas, carrots, corn slices, corn kernels, dumplings, thyme, salt, and pepper. Add more water if needed. Cover the pan and cook for around 30 minutes or until the dumplings are cooked.
-
Serve hot!
Notes
- Don’t make very large balls of dough otherwise they may remain raw at the center. Also, they increase in size after getting cooked and big dumplings don’t taste good in this soup.
- Traditionally shado beni is used in this recipe but if you can’t find it use cilantro and double the quantity as shado beni is more flavorful than cilantro.
- Usually, scotch bonnet is used in this soup but you can use any hot chili pepper.
- To fasten the process of cooking split peas and pumpkin use a pressure cooker or instant pot.
- Instead of mashing the split peas and pumpkin with a spatula, you can also use a blender to make a smooth paste. Just add some water or stock to the paste and then blend.
- To cook lentil in a pressure cooker, 2 cups of water will be sufficient but if using a normal pan add more water (around 4 cups).
Nutrition
Calories:
414
kcal
|
Carbohydrates:
60
g
|
Protein:
16
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Sodium:
905
mg
|
Potassium:
999
mg
|
Fiber:
14
g
|
Sugar:
10
g
|
Vitamin A:
5959
IU
|
Vitamin C:
52
mg
|
Calcium:
69
mg
|
Iron:
5
mg
Read more: Spicy Korean Dipping Sauce Recipe
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