World Cuisines

Doubles

Trinidad and Tobago

The street food king: doubles — two soft bara flatbreads wrapped around curried channa (chickpeas), with cucumber, kuchela, pepper and tamarind sauces — Trinidad's breakfast and midnight icon.

What it is

The street food king: doubles — two soft bara flatbreads wrapped around curried channa (chickpeas), with cucumber, kuchela, pepper and tamarind sauces — Trinidad's breakfast and midnight icon. Ingredients: bara: flour, turmeric, yeast, cumin; channa: chickpeas, curry powder, garlic, geera (cumin), chadon beni; sauces: tamarind, pepper, cucumber, kuchela (mango pickle). Recipe: 1) Make the bara dough; rest; fry discs seconds per side (soft, not crisp). 2) Curry the channa until saucy. 3) Assemble: two bara, channa, sauces to order ('slight pepper' is a complete sentence). 4) Eat standing, over the wrapper. Serve: at doubles stalls everywhere ( Debe in the south is the pilgrimage). Flavor: soft, curried, sauce-layered. History: doubles were created in 1936 by the Deen family (Princes Town) — an Indo-Trinidadian masterpiece now eaten by everyone. See also: Pelau, Callaloo (Trinidad).

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