Recipe Index

Ingredients

• 4 ears of fresh corn
• 1 medium carrot, sliced into discs
• 1/3 cup yellow split peas
• 1/4 cup red bell peppers, diced
• 1 cup coconut milk
• 1 medium sweet potato, diced
• 1.5 cups + 1/2 cup stock
• 4 cups water
• 2 leaves cilantro, chopped
• flour, baking powder, salt and water, for the dumplings
• onion, garlic, celery, thyme, oregano, salt and pepper, Scotch bonnet pepper and oil

Method

1. Chop 3 ears of corn into pieces of about 2 inches each and shave the kernels off the remaining cob.
2. Heat the oil in a deep soup pot over medium-high heat and fry the finely chopped onion until translucent. Add the garlic and celery and saute for a further 2 minutes.
3. Add the split peas, shaved corn, cilantro, thyme, sweet potato, oregano, salt and pepper and saute for a couple of minutes. Add 2 cups water and 1.5 cups stock, bring to a boil, then simmer until the split peas are soft, about 25-30 minutes.
4. Mash the split peas a bit with the back of a spoon, or blend for a creamier soup. Add the coconut milk, Scotch bonnet pepper and 2 cups water and bring to a slow boil.
5. Make the dumplings by combining water, flour, baking powder and salt and kneading to a dough, then form small balls between your palms.
6. Add the cut corn pieces, dumplings, carrots and bell peppers and simmer until the dumplings and vegetables are cooked through, about 15 minutes.

Prep: 15 minutes · Cook: 1 hour · Total: 1 hour 15 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data