Trinidad Corn Soup (Trini Corn Soup)

Steps

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1. 1
   Prepare all ingredients. Make the dumpling dough: combine flour, salt, and sugar in a bowl; gradually add coconut milk while kneading into a smooth dough ball, then set aside.
   ▶ ≈0:29
2. 2
   Heat butter or oil in a large pot; sauté the finely chopped garlic, onion, scallion, thyme, shadow beni, and pimento peppers for about 1 minute until fragrant.
   ▶ ≈1:11
3. 3
   Add the diced pumpkin and carrot; sauté for another minute to absorb the seasonings.
   ▶ ≈1:32
4. 4
   Add the pre-cooked split peas and pour in water from cooking the peas or regular water; cover and simmer for about 15 minutes.
   ▶ ≈1:52
5. 5
   After 15 minutes, add the diced root vegetables (sweet potatoes, eddoes, potatoes, cassava) and corn pieces, followed by the creamed corn.
   ▶ ≈2:24
6. 6
   Shape the dumpling dough into desired shapes and sizes, then add to the pot.
   ▶ ≈3:08
7. 7
   Pour in the coconut milk; add additional shadow beni, pimento peppers, fresh thyme, whole habanero pepper, salt, and seasonings to taste; cover and simmer for another 15 minutes until done.
   ▶ ≈3:29