Doubles From Trinidad & Tobago

An Indian inspired Trini favorite, doubles is all about the flavor of the island

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"I am a Trinbagonian through and through, and there's nothing like the taste of home. Our cuisine is a tapestry of flavors, a fusion of cultures, and every bite tells a story of our history and heritage." - Kamla Persad-Bissessar (Former Prime Minister of Trinidad and Tobago)

Trinidadian doubles is a popular and beloved street food in Trinidad and Tobago, a twin-island nation in the Caribbean. It consists of two soft, fluffy, and slightly fried pieces of bread called "bara" filled with a flavorful chickpea curry, often accompanied by various chutneys and condiments. The name "doubles" comes from the practice of serving two bara together to make a sandwich.

Trinidadian doubles has a fascinating history rooted in the cultural and culinary influences that have shaped Trinidad and Tobago over the years:

1. East Indian Influence: Doubles traces its origins to the late 19th and early 20th centuries when indentured laborers from India arrived in Trinidad to work on sugarcane plantations. These laborers brought with them the tradition of eating channa (chickpea) and aloo (potato) wrapped in a roti, which is a type of unleavened bread.

2. Local Adaptations: Over time, Trinidadians of Indian descent began to put their own spin on this traditional Indian dish. The bara, a slightly fried and leavened bread, was introduced as a replacement for roti. This alteration led to the creation of what is now known as doubles.

3. Street Food Culture: Doubles quickly gained popularity as a cheap, delicious, and readily available street food. It became a staple breakfast or snack item for Trinidadians, and its affordability made it accessible to people from all walks of life.

4. Flavorful Fillings: The chickpea curry filling, often called "channa," is flavored with a mix of spices, including cumin, turmeric, and garam masala, giving it a distinct and delicious taste. Additionally, tamarind sauce, mango chutney, and hot pepper sauce are commonly added to enhance the flavor.

5. Cultural Significance: Doubles has become a symbol of Trinidadian culture and a point of national pride. It reflects the diversity of Trinidad and Tobago's population and the blending of various culinary traditions.

Today, Trinidadian doubles can be found at street vendors and food stalls throughout the islands, as well as in Trinidadian communities around the world. It has also gained international recognition and is celebrated as a unique and tasty example of Trinidad and Tobago's vibrant food culture.

Trini Doubles Recipe

Prep time 45 minutes | Cook time 1 hour | Serves 5

Ingredients:

For the Bara (Fried Bread):

• 2 cups all-purpose flour

• 1/2 cup of warm water

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cumin (toasted)

• Vegetable or peanut oil (for frying)

For the Channa (Chickpea Filling):

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground geera (ground roasted cumin)

• 1/2 teaspoon curry powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon coriander

• 1/2 teaspoon paprika

• 1 tablespoon corn flour (thickener)

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1/2 cup water

Instructions:

For the Bara (Fried Bread):

1. In a mixing bowl, combine the flour, baking powder, salt, turmeric, cumin, and geera.

2. Gradually add water and knead the mixture into a soft, smooth dough. It should be pliable, smooth and not too sticky. Cover the dough with a damp cloth and let it rest for about 30 minutes.

3. Divide the dough into small balls, about the size of golf balls.

4. Heat vegetable or peanut oil in a frying pan over medium heat. The oil should be about 1-2 inches deep.

5. Flatten each dough ball with your fingers to form a thin, round disk, about 4-5 inches in diameter.

6. Carefully slide the flattened dough into the hot oil and fry until it puffs up and turns golden brown on both sides. This should take about 2-3 minutes per side. Use a slotted spoon to remove the bara from the oil and drain on paper towels.

For the Channa (Chickpea Filling):

1. Heat vegetable or olive oil in a pan over medium heat. Add the chopped onions and minced garlic and sauté until they become soft and translucent.

2. Add the ground cumin, turmeric, geera, ground mustard, and curry powder to the pan. Stir well to coat the onions and garlic with the spices.

3. Add the drained chickpeas to the pan and stir to combine with the spices and onions.

4. Pour in the water, season with salt and pepper, and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together.

5. Add in corn flour and cook for an extra 5 to thicken up your channa. ( the chickpeas should be cooked hard and a bit mushy to create a smooth texture when you eat), so cook as long as that takes.

6. If desired, add hot pepper sauce for extra heat.

To Assemble Doubles:

1. Take a bara and spoon a generous portion of the channa (chickpea filling) onto it.

2. Now add on any chutneys and flavors! Trinis love tamarind chutney, scotch bonnet chili, cucumber salads and more.

3. Sprinkle with finely chopped shado beni or cilantro leaves.

4. Optionally, add thinly sliced cucumbers and tomatoes on top for extra freshness and flavor.

5. Top with another bara to create a sandwich, the real trini way and serve immediately. Enjoy your Trinidadian doubles!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

North America & The Caribbean

Canadian Poutine - Fries, gravy and cheese, need I say more.

Cuban Ropa Vieja - Tough beef turned into a beautiful tomato based stew.

Mexican Elotes - Delicious cheesy street corn.

Navajo Tacos - Crispy fry bread with ample toppings.

Trini Doubles - A spicy chickpea curry with crispy flatbread.

South & Central America

Bolivian Pique Macho - A meat and potatoes stir-fry of epic proportions.

Chilean Tomatican - A warm summer corn stew featuring beef, tomatoes and onions.

Costa Rican Chifrijo - A perfect bowl of Central American rice, beans and meat.

Ecuadorian Encebollado - A yuca based fish stew.

El Salvadoran Pupusas - Stuffed corn flour cakes grilled on a plancha.

Guatemalan Pepian - A rich chile based chicken stew.

Nicaraguan Nacatamales - Hearty tamales with a tropical twist.

Paraguayan Chipa Guasu - A humble cheesy corn bread.

Peruvian Aji De Gallina - A creamy, yellow pepper chicken dish.

Uruguayan Chivito - A massive meat sandwich which proves Uruguay is all about the meats.