Looking for an explosion of Caribbean flavours? Try the doubles, an iconic street food dish from Trinidad and Tobago! These little sandwiches, made with two "baras" (fried flatbreads) topped with "chana" (curried chickpeas) and tasty sauces, are a real treat for the taste buds.
Here is an authentic recipe for Trinidad and Tobago doubles, which will allow you to recreate this delicious specialty at home:
A Bit of History
The origin of doubles dates back to the 1930s, when Emamool Deen began selling these delicious sandwiches on the streets of Princes Town, Trinidad. Quickly gaining popularity, doubles are now a staple of Trinidadian cuisine, loved for their unique blend of flavors and convenience.
An Explosion of Flavors
The secret to doubles lies in the perfect balance between the soft, fluffy baras, the creamy chana, and the spicy kick of the sauces. The baras, made with flour, yeast, and turmeric, are fried until golden brown and crispy. The chana, a flavorful chickpea curry simmered with coriander, cumin, and turmeric, adds a creamy and savory touch. Finally, the sauces, such as tamarind chutney, fiery Scotch Bonnet pepper sauce, and tangy garlic sauce, add another layer of complexity and excitement to the dish.
How to Enjoy Doubles
Doubles are best enjoyed warm, straight from the vendor (or your kitchen!). Pick them up with your hands and savor the combination of textures and flavors. Feel free to add extra toppings like fresh cilantro, tangy pickled onions, or cool cucumber slices for an even more satisfying experience.
Where to Find Doubles
If you're lucky enough to travel to Trinidad and Tobago, you'll find doubles vendors on almost every street corner. But if you're in Montreal, don't worry! Many Caribbean restaurants offer this delicious dish on their menu.
Craving a taste of Trinidad & Tobago? Try this authentic doubles recipe at home!
Trinidad and Tobago Doubles
Ingredients:
For the baras (flatbreads):
500g all-purpose flour
1 teaspoon baking powder
1 teaspoon of turmeric powder
1 teaspoon salt
Lukewarm water (about 300 ml)
Vegetable oil for frying
For the chana (chickpea curry):
500g dried chickpeas, soaked overnight and cooked
2 medium onions, chopped
4 cloves garlic, chopped
1 Scotch Bonnet pepper (or less, to taste)
1 tablespoon curry paste (curry powder mix or store-bought curry paste)
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1/2 teaspoon ground coriander
1/2 cup fresh cilantro leaves, chopped
1/4 cup vegetable oil
Salt and black pepper to taste
Water (about 1 cup)
For sauces (suggestions):
Instructions:
1. Preparation of the bars:
In a large bowl, mix together flour, baking powder, turmeric and salt.
Add the warm water gradually, mixing until you obtain a smooth, supple dough.
Knead the dough for about 5 minutes, then let it rest, covered with a damp cloth, for 30 minutes.
Divide the dough into small balls (about 24).
Roll out each ball thinly on a lightly floured surface, forming a disk about 10cm in diameter.
2. Preparation of chana:
In a large saucepan, heat vegetable oil over medium heat.
Add the chopped onions and sauté until translucent.
Add the garlic and chopped chili pepper, and cook for another minute.
Stir in curry paste, turmeric, cumin and ground coriander. Cook for 2 minutes, stirring constantly.
Add cooked chickpeas, fresh coriander, salt and black pepper.
Pour in the water and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the sauce thickens.
3. Cooking the baras:
Heat vegetable oil in a deep skillet over medium-high heat.
Fry the baras one at a time, turning once, until golden brown and puffed (about 1 minute per side).
Drain the baras on absorbent paper.
4. Assembling the doubles:
Place two baras on a plate.
Garnish generously with chana.
Add the sauces of your choice.
Advice:
For crispier baras, you can add a little brewer's yeast to the dough.
Adjust the amount of chilli in the chana according to your preference.
Serve the doubles hot, accompanied by your favorite Maam' Caraïbes sauces!
Pro Tip: Don't forget to serve your doubles with a selection of Maam' Caraïbes sauces, like our Caribbean Pepper Puree or our Creole Sauce, for an extra layer of Caribbean flavor!
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