DOUBLES TRINIDAD & TOBAGO
CONTRIBUTOR: DENIS CARDENAS, OWNER AT EL JAL APENO
The origins of this food began in Trinidad by the Deen family, Emamool Deen (a.k.a. Mamudeen) and his wife Rasulan in 1936 in Fairfield Princes Town. The name ‘doubles’ originated in 1937. When Mamudeen started the business the products he sold were Fried Channa wrapped in cone-shaped packs.
INGREDIENTS spicy flat bread (bara) 3 cups flour 1 teaspoon cumin ½-1 teaspoon turmeric 2 teaspoons active or dry yeast 1/2 teaspoons salt ½ teaspoon white pepper 1 ¼ cup warm water or more adjust water to form soft dough 1 tablespoon sugar curry chickpeas ¼ - 1/2 cup canola oil 2 -3 tablespoon curry powder 1 large onion diced 2 teaspoons minced garlic 1 teaspoon ground allspice 1 teaspoon ground nutmeg spice 1½ teaspoon smoked paprika 2 teaspoons fresh or dried thyme 1 teaspoon cumin spice 1 teaspoon white pepper. 2 cans of chickpeas drained ½ tablespoon bouillon chicken powder optional 2 cups or more broth or water ½-1 teaspoon cayenne pepper optional 1 scotch bonnet or habanero pepper 2 green onions chopped 2 tablespoons or more chopped parsley salt to taste 92 |