Split peas soup bubbling in pot in sweet T&T for Sweet TnT Magazine in Trinidad and Tobago for Food section
Split peas soup bubbling.

Split peas soup touches the spot!

Trinbagonians love a good soup. Some people may visit the “soup man” down the road to fulfill their craving for that steamy, savoury, belly full of goodness packed with provisions, dumplings, and whatever their taste buds desire, whether it be corn, vegetables, cow heel, beef, chicken, or pig tail. On a rainy Saturday afternoon what would be better than having a large bowl of split peas soup, a delicious treat that is very easy to make and touches the spot. Here is a recipe that you can try so you would not have to line up by the “soup man” next time you feel peckish for some hot tasty soup.

To make split peas soup, you will need:

1 pk yellow split peas

1 lb salted pig tails (optional)

Black pepper (to taste)

1 scotch bonnet pepper

1 tbl spn olive oil

1 large onion

2 chives

4 large potatoes (cubed)

2 cups coconut milk

4-6 cups water

2 cloves garlic

Green fig (green bananas) – peeled and cut up

Seasoning to taste – thyme, shadon beni, etc


1 cup all-purpose flour

1/2 cup corn meal

Cut up the pig tail and boil until tender. Drain water and set aside the pig tail. On medium, heat olive oil and then add chopped onions and cook until translucent. Then add split peas and other ingredients and raise the heat slightly. After about 30 minutes of simmering the split peas should  be soft. Add the pieces of pig tail.

Time to make the dumplings. In a bowl place the flour and cornmeal with enough water to make a soft but firm dough. Add a pinch of salt to the dough. Mix with your hands to make the dough into a ball. Let it rest for a few minutes, then pinch small pieces into the shape you would like – balls, ovals, or cow tongue dumplings, no they don’t contain any part of the cow in them, that is in reference to the shape. Add to the pot and cook for another 10 minutes. When stirring pot, try not to burst the pepper or you might regret it.

Let pot simmer, taste, and take off stove when you are satisfied with your work of art. Have a hot bowl and feel free to share with the persons who you made hungry with the amazing aroma you created in your kitchen. This dish is easy to make and it is just one pot to wash when you are all done.

June 2016 – Issue 22     www.sweettntmagazine.com

You may also like:

Callaloo soup a delicious, healthy meal

Share this article

Check Also

Pineapple chow after growing a pineapple for two years in Trinidad and Tobago for Sweet TnT Magazine.

Pineapple Chow after a two-year wait

We at Sweet TnT Magazine believe that homemade is the best made so we planted …

Mammy apple tree in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

The mammy apple one of my favourites

By Marika Mohammed. I know it as mammy apple. This fruit creates a buzz when I …


  1. With all this rain, I am definitely going to try my hand at making this. seems simple enough and i love Split peas soup.

  2. I going to try this recepie

Leave a Reply