Hello again hungry fashionista, today I come to you with a fantastic recipe for a Trinidadian classic, Doubles. As you should already know, I have West indian roots (Barbados, Haiti and Cuba) and I am certainly not stranger to Caribbean cuisine, that’s why last week when I was in New York and my friend, Kayla, asked us if we wanted to go to the local Trinidadian restaurant, I was more than happy to say yes. There was so much wonderful Caribbean cuisine to choose from, like Roti and bake and shark but I decided to get Doubles because they are such a great portable meal. After my first bite I was instantly hooked. I was craving Doubles for the next two days after that but unfortunately I never got to go back to that Trinidadian restaurant before heading home. So I decided to make my own. I found this recipe while scouring the internet and they came out beautifully. Check out below for my step by step instructions on what I did to make these delectable little treats.
For Dough:
- 1/3 cup warm water (100°-110°F).
- 1/4 teaspoon sugar
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
For filling (curried channa):
- 2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 tablespoons curry powder (see Tips, below)
- Pinch of ground cumin
- Salt and ground black pepper to taste
For assembly:
- 1 cup vegetable oil
- Hot pepper sauce (see Tips, below)
- Kuchela (see Tips, below)
- Thinly shredded cucumber
In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
Punch down risen dough and allow to rest 10 minutes.
Notes:·
· The hot sauce traditionally served with doubles is made from yellow habañero peppers. It’s also know as pepper sauce.
· Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely. I mixed my Kuchela with a bit of sugar which added a nice sweet spicy flavor to the doubles.
This looks amazing & I’m going to need you to make this for me pleeeease 🙂
This looks so delicious!! I’ve never had carribean food before but I would definitely give it a try.
Looks yummy!!! I will be trying this sooner than later. Thanks for sharing!
-Cherrie
CherrieAmore.com
I’m going to try this for meatless Monday.
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Author
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