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Doubles   by Haydn Dunn

 

  Doubles  Doubles in Trinidad are like hot dogs in the US.. you can get them from the vendor on the corner and eat them on the go.  They taste too damn good. Essentially they are two pieces of fried dough with curried chick peas (channa) inside with or without pepper.  mmmm.... very addictive."

 

Ingredients

 

• 1 pound channa (chickpeas), or 1 16-ounce can drained chickpeas
  • 6 to 8 cups water
  • 3 tablespoons West Indian Massala
  • 2 1/2 cups water
  • 3 tablespoons canola or corn oil
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 1 Congo pepper (habanero), seeds and stem removed, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Bara bread
  • Hot sauce
  • Kucheela

 

Directions

Soak the channa in the water overnight (or gently boil it with a little massala for about 3 hours).

Mix the massala with 1/2 cup of water. Heat the oil in a large skillet and add the garlic, onion, and the massala mixed with water. Saute for 2 to 3 minutes.

Drain the channa, add it to the skillet, and stir well. Add 1 1/2 cups water, the Congo pepper, and the cumin, cover, and simmer, stirring occasionally, until the channa is very soft, about 1 hour. Add the remaining 1/2 cup water if the channa begins to dry out. Add salt and pepper to taste.

To assemble the doubles, take one piece of bara bread and spread the channa mixture over it. Add hot sauce and kucheela to taste, then place the second piece of bara bread over it to make a sandwich.

 

 

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