The best way I know how to say farewell to my island home is to pay tribute to one of its recipes, which has brought me so much pleasure. Corn soup. I told myself that before leaving Trinidad, I had to learn how to make this soup so that I could replicate it when the craving for it hits, which is usually on a melancholy and comfort-food seeking Sunday evening. Even though it won't be at the street food stalls of the Savannah, I will enjoy corn soup in my Panamanian home and think of the rhythms and Caribbean beats of my Trinbagonian home of three-and-a-half years.
|ingredients for corn soup|
yellow split peas
pimento peppers (mild chili peppers photographed above)
canned cream style corn
corn-on-the-cob (not sweet corn)
In a large pot, bring salted water to a boil. Rinse yellow split peas, and add them to the pot. Add minced garlic and boil the peas until soft (at least 45 minutes). Cut pumpkin into cubes and add to the pot. Add minced pimento peppers and season to taste.
Once ingredients are soft, use a hand blender to puree them. This will create a soft texture without completely liquifying the soup. After blending, add canned cream style corn and pieces of corn-on-the-cob.
Corn soup usually contains "dumplings" made of flour and water. This is not my favorite part of the dish because I don't believe it offers any added taste value nor is it very nutritious.
|maya's delicious corn soup|