Corn Soup a la Savannah (Trinidadian Street-Cart Coconut Sweet Corn & Split Pea Soup) – Authentic Trinidad and Tobago Recipe

Ingredients for Corn Soup a la Savannah (Trinidadian Street-Cart Coconut Sweet Corn & Split Pea Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) sweet corn kernels and cobettes, prepped into bite-sized pieces
• 1.5 cups yellow split peas, washed and trimmed
• 1 cup pumpkin and carrots
• 1 medium onion and 3 cloves garlic, finely minced with coconut milk
• 1.5 tbsp traditional Trinidad and Tobago seasoning (chadon beni, thyme, garlic, white pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and coconut milk for 3–4 minutes until fragrant.
2. Stir in chadon beni, thyme, garlic, white pepper and toast for 45 seconds to release the essential oils of Trinidad and Tobago's kitchen.
3. Add sweet corn kernels and cobettes and yellow split peas, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in pumpkin and carrots, adjust seasoning, and ladle steaming hot into deep bowls.