does anyone know recipe for "doubles" from trinidad?

Answer 1

Doubles

This snack food may well be the islander's version of the empanada. Found exclusively in Trinidad, Doubles are composed of two pieces of bara bread and a filling of channa, hot sauce, and kucheela. Channa is curried chick peas, which are also known as garbanzo beans. Canned, cooked garbanzos can be used, but the taste will not be as good as the freshly-cooked ones.

• 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



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.

Yield: At least 15 doubles

Heat Scale: Medium to Hot

Answer 2

Doubles - Trinidadian Favorite

Doubles

This is a Trinidadian favorite and is very very good. Doubles consists of curried channa (chick peas) between two Baras (a type of bread).

Dough for Bara

2 cups flour
½ tsp. Salt
1 tsp. Saffron powder
½ tsp. Ground cumin (geera)
1 tsp yeast
1/3-cup warm water
¼ tsp. Sugar
Oil for frying
Additional water

In a large bowl combine flour, salt, saffron and cumin (geera). Put aside. In another bowl place warm water, sugar and yeast. Let sit for about 5 min. until the yeast and sugar are dissolved. Add the yeast mixture to the flour mixture with enough water to make slightly firm dough. Mix well. Cover and let rise for about 1-½ hours. Punch the dough down and let it sit for another 10 – 15 min.

To shape Bara, take about 1 tbsp of dough, pat with both hands to flatten to a 5”circle. If dough sticks to hand moisten palms with some water. Fry in hot oil, turning once until cooked. Remove and drain on a paper towel.

Channa Filling

½ lb dried channa (chick peas) soaked overnight
1 ½ tbsp. Curry powder
3 cloves garlic, minced/crushed
1 onion (sliced)
Salt to taste
Hot pepper to taste
1 tbsp. Corn oil
Pinch of ground geera (cumin powder)
Pepper Sauce (to taste)

Boil soaked channa (chick peas) with salt and ½ tbsp curry powder until channa is tender. Drain. Mix 1 tbsp curry powder with ¼ cup water. Heat oil in a large skillet and add the garlic, onion, and curry powder mixture. Sauté for a few min. Add the channa. Stir to coat well with the curry mixture and cook for about 5 min. Add 1-cup water, geera (cumin), salt, and pepper. Cover, lower heat and let simmer until the peas are very soft. Add more water if you need. Channa should be soft and moist. Add more salt if needed.

Finishing – Putting the two together

Put about 2 tbsp. cooked curry channa on a Bara. Cover with another Bara. You can also add mango chutney, tamarind chutney or pepper sauce before putting the second Bara on top.

ENJOY!!!!

Answer 3

Stinkymouse's recipes sounds good.