Doubles

Doubles…culturally it’s a Trinidadian staple made with curried chick peas called “channa” and is served on two pieces of fried flat bread called a “bara”. Alongside the doubles, vendors add different sweet and spicy condiments such as grated cucumber chow, various levels of hot sauce, chutneys or even “kuchela” (relish made with mango and amchar spices). The list is almost endless! Relatively cheap and served simply on wax paper, doubles has become a well-known street food over the years that can be eaten any time of day, with many people making it a breakfast choice or an after party meal. It’s especially a favourite among foreign visitors who can easily get this savoury dish at the food court, as soon as they land at the Piarco International Airport. Despite it being a sloppy feat, doubles is a meal of champions!

Not only known for their different blends of curry powders and spice mixes, Chief Brand Products recently developed a bara mix for doubles. Prior to this, anyone daring to make doubles would have had to make it from scratch. However, making your own doubles now is as easy as 1…2…3! Ready to eat! Let’s have a look:

Chief’s Doubles Bara and Channa

Bara Ingredients:

You will need:

2 cup flour

½ tsp CHIEF salt

1 TSP CHIEF saffron powder

½ tsp. CHIEF ground geera

1 tsp yeast

1/3 cup warm water

¼ tsp sugar

Water

Oil for frying

Filling Ingredients:

You will need:

½ lb. channa (soaked overnight)

1 ½ tbsp. CHIEF curry powder

3 cloves garlic, minced

1 onion sliced

Salt and hot pepper

1 tbsp. corn oil

Pinch of CHIEF ground geera

CHIEF pepper sauce

Directions:

1. In a large bowl, combine flour salt, saffron, geera

2. In a small bowl place warm water, sugar and yeast, allow to rest for about 5 min. until dissolved

3. Add yeast mixture to flour and enough water to make a slightly firm dough. Mix well. Cover with a damp cloth and allow to rise for 1 ½ hours 4. Boil soaked channa with salt and ½ tbsp. curry powder until tender. Drain channa

5. Heat oil in a heavy skillet or iron pot add garlic, onion and 1 tbsp., curry powder mixed with ¼ cup water; sauté for a few min

6. Add channa, stir to coat well and cook for 5 min; add 1 cup water, geera, salt, pepper, cover. Lower heat and simmer until peas are very soft. Add more water if mixture burns, but when channa is finished. It should be soft and moist. Season to taste with salt, if necessary

7. Dough should be punched down and allowed to relax for 10-15 mins

8. To shape bara, take about 1 tbsp. of dough. Pat with both hands to flatten to a circle 4 or 5” in diameter. Use water to moisten palms of hands as dough might stick to hands

9. Fry in hot oil, turn once and drain on kitchen paper

10. When all are cooked fill with channa by placing 2 tbsp. cooked channa on a bara and cover with another bara. Pepper sauce or mango chutney goes well with it.

(Photo courtesy BCA Study Abroad)

With Trinidad’s party like culture, doubles has been carried to another level. When you thought doubles is the ultimate meal, you should have a gourmet doubles! Local innovators have taken this cheap meal to higher heights by adding meats to the mix. Alongside the channa, vendors have added curried meats like chicken and goat to give patrons an out of this world experience. It’s usually served at Carnival fetes (parties) but the idea is catching on quickly. Here’s an example of this gourmet doubles idea which was featured at a culinary event hosted in 2017 by a local radio station, Sangeet 106.1 FM.

(These photos are posted on Facebook profile for Lennox Hossam).

Next time you’re craving doubles, check out Foodie Nation’s recommendations for great doubles in Port of Spain.

In my next post, we’ll take a different trip in this food journey by looking at the Middle Eastern influence in our culture!

If music be the food of love, play on.

~William Shakespeare~