If you've ever strolled through the bustling streets of Trinidad and Tobago, you've likely encountered a beloved local street food known as Doubles. This humble yet incredibly flavorful dish is a must-try for anyone looking to experience the essence of Trini cuisine. Whether you're grabbing a quick breakfast, a mid-day snack, or a late-night bite, Doubles are the go-to choice for a satisfying, savory treat. In this article, we'll explore the history of Doubles, the key ingredients that make it so special, and how you can recreate this delicious street food at home.
The Origin of Doubles
Doubles is more than just a dish; it's a culinary icon in Trinidad and Tobago. The origin of Doubles dates back to the 1930s when it was created by the Deen family in Princes Town, Trinidad. The dish quickly gained popularity and became a staple of Trinidadian street food culture. Doubles are traditionally sold by vendors from carts or stalls, and they are enjoyed by people of all ages and backgrounds.
The dish gets its name from the two pieces of soft, fried flatbread known as "bara" that sandwich a spiced chickpea filling called "channa." What makes Doubles truly special is the combination of textures and flavors—fluffy bara, creamy channa, and a medley of chutneys and sauces that add a tangy, spicy kick.
Ingredients You'll Need
For the Bara (Flatbread):
2 cups all-purpose flour
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1 teaspoon instant yeast
3/4 cup warm water (adjust as needed)
Vegetable oil (for frying)
For the Channa (Chickpea Filling):
1 can (15 oz) chickpeas, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon curry powder
1 tablespoon vegetable oil
1 cup water
Fresh cilantro (for garnish)
For the Chutneys (Optional but Recommended):
Tamarind Chutney: Made from tamarind pulp, sugar, and spices, this adds a sweet and tangy element.
Mango Chutney: A spiced chutney made from ripe mangoes, perfect for a fruity contrast.
Pepper Sauce: A fiery hot sauce made from Scotch bonnet peppers for those who like it spicy.
Green Chutney: A fresh, herbaceous chutney made from cilantro, garlic, and hot peppers.
Step-by-Step Recipe
Preparing the Bara
Mix the Dry Ingredients: In a large bowl, combine the flour, turmeric, ground cumin, salt, sugar, and yeast. Mix well to ensure even distribution of the spices.
Add Water: Gradually add the warm water to the flour mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
Knead and Rest: Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough back into the bowl, cover with a damp cloth, and let it rest in a warm place for about 1 hour, or until it doubles in size.
Divide and Shape: Once the dough has risen, punch it down and divide it into small balls (about the size of a golf ball). Flatten each ball into a small, round disc about 4 inches in diameter.
Fry the Bara: Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Fry each bara for about 30 seconds on each side, or until they puff up and turn golden brown. Drain on paper towels and set aside.
Preparing the Channa
Sauté the Aromatics: In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
Spice It Up: Add the ground cumin, turmeric, coriander, black pepper, salt, and curry powder to the pan. Stir well to coat the onions and garlic with the spices.
Cook the Chickpeas: Add the drained chickpeas to the pan, stirring to coat them in the spice mixture. Pour in the water, bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the chickpeas are tender and the sauce has thickened slightly.
Garnish and Serve: Once the channa is ready, garnish with fresh cilantro.
Assembling the Doubles
Layer the Bara and Channa: Take one piece of bara and spoon a generous amount of channa onto it. Place another piece of bara on top, sandwiching the chickpeas between the two pieces of bread.
Add the Chutneys: Drizzle the assembled Doubles with your choice of chutneys and pepper sauce. The combination of sweet, tangy, and spicy flavors is what makes Doubles truly irresistible.
Enjoy Immediately: Doubles are best enjoyed fresh and hot. The soft bara, creamy channa, and vibrant chutneys create a mouthwatering experience you won’t soon forget.
Serving Suggestions
Doubles are traditionally eaten with your hands, making them the perfect on-the-go snack. They’re often served as a quick breakfast or lunch, but they’re so delicious that you might find yourself craving them at any time of day. Pair your Doubles with a cold beverage like a sorrel drink or mauby for the full Trini street food experience.
Tips for the Perfect Doubles
Bara Consistency: The dough for the bara should be soft and slightly sticky. Don’t overwork it, as this can make the bara tough.
Spice Levels: Adjust the heat of your channa and chutneys according to your preference. Trinidadian food is known for its bold flavors, but you can dial it back if you prefer milder dishes.
Chutney Options: If you can’t find traditional Trinidadian chutneys, try making them at home or using similar alternatives like tamarind sauce or a mild mango salsa.
Conclusion
Trinidadian Doubles are more than just a snack, they’re a cultural experience wrapped up in a delicious, portable package. Whether you’re a street food lover or simply someone looking to explore new flavors, Doubles offer a taste of Trinidad that’s both unique and utterly satisfying. Try making them at home, and you’ll see why this dish has captured the hearts (and taste buds) of so many around the world.
Enjoy making this Trinidadian street food classic! Let me know if you want to explore more recipes or learn about the diverse flavors of the Caribbean.
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