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Spiced yellow split pea and sweetcorn soup with cheesy arepas (corn griddle cakes)

Spiced Yellow Split Pea And Sweetcorn Soup With Cheesy Arepas

Serves 4
Author Domestic Gothess



  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic crushed
  • ½ tsp cayenne pepper
  • 250 g (8oz) yellow split peas, rinsed well
  • 1.5 litres (6 + ¼ cups) vegetable stock
  • 2 sprigs fresh thyme
  • 1 400 ml can full fat coconut milk
  • 1 red chilli deseeded and finely chopped (use scotch bonnet if you're feeling brave)
  • 2 cobs fresh corn each cut into 4 slices
  • 400 g (14oz) (weight after peeling) sweet potato peeled and diced
  • 1 large or two medium red peppers seeded and diced
  • ¼ tsp ground pimento/allspice
  • 250 g (8oz) frozen sweetcorn
  • extra coconut milk/sour cream, thyme, chilli and ground allspice to finish


  • 200 g (7oz) masarepa
  • ½ tsp salt
  • 300 ml (1 + ¼ cups) water
  • vegetable oil for cooking
  • about 150g(5oz) cheese (mozzarella/queso fresco/cheddar) sliced


To make the soup:

  • Heat the oil in a large pan and gently cook the onion and garlic for 10 minutes until soft. Add the cayenne pepper, split peas and the stock, bring to a boil, boil rapidly for 10 minutes then turn the heat down, add the thyme sprigs, cover and simmer for 45 minutes to 1 hour until the split peas are tender, stirring occasionally.
  • Add the coconut milk, chilli, sweetcorn slices, potato, pepper, allspice and frozen sweetcorn. Season and simmer for 10-15 minutes until the vegetables are tender.
  • Remove the thyme and sweetcorn slices; using a stick blender, pulse a few times until about half of the soup is blended, you want a chunky texture so don't blend it until it is smooth. Alternatively, place half of the soup in a blender, blend until smooth then return to the pan. The soup should be quite thick but you can thin it with a little extra stock if preferred.
  • Return the sweetcorn to the pan, serve the soup topped with a swirl of coconut milk or sour cream and a sprinkling of thyme leaves, chilli and allspice.

To make the arepas:

  • Combine the masarepa and salt in a bowl, stir in the water to make a soft dough then set aside for about 20 minutes.
  • Divide the dough into 12 equal sized balls then use your fingers to flatten each ball into a circle about 1cm thick, the dough is quite crumbly and difficult to work with but if you find it is too dry you can add a little extra water.
  • Place a large, heavy frying pan over a medium heat and brush with a little vegetable oil; cook the arepas for about 5 minutes per side until lightly browned and blistered.
  • Cut a slit in each arepa and fill with cheese, return to the pan for a few minutes until the cheese has melted. Best served fresh.