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We Chipping with We Corn Soup AppetizersSoupsVegetarian

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We Chipping with We Corn Soup

Recipe courtesy Blue Band, Golden Ray and Cookeen
  • 1 onion, chopped
  • 3 cloves garlic
  • 1 chive stalk, diced
  • 1 celery stalk, chopped
  • 2 pimento peppers, diced
  • 1 hot pepper (optional)
  • 2/3 cup split peas
  • 1 cup chickpeas (channa)
  • 5-7 cups water
  • 1 cup chicken stock
  • 1 carrot, chopped
  • 1 cup pumpkin, chopped
  • 4 ears of corn, chopped
  • Salt and pepper to taste

         For the dumplings

  • 1/4 cup flour
  • 1/4 cup cornmeal
  • water


Prep time: 15 minutes
Cook time: 50 minutes
Serves 4-5

1. In a large pot, heat the oil on medium heat then add the diced onions, garlic, celery, herbs and peppers. Let that simmer for a few minutes then add the split peas and stir well.
2. Add the rest of the ingredients except the corn and dumplings. Bring to a boil then reduce to a gentle simmer for 30 minutes. Keep stirring at intervals.
3. After 30 minutes, add the corn and dumplings. Cook for a further 15-20 minutes then ladle into bowls and serve.
For the dumplings
Simply mix the ingredients together to form a dough then roll out into a long narrow string. Slice into small pieces then drop into the soup.

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