Trini Doubles: Caribbean Fried Dough and Chickpea Sandwiches
This is a fab recipe I came across. The recipe and text below are reprinted with permission from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram (2006 Hippocrene Books).
This is a fab recipe I came across. The recipe and text below are reprinted with permission from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram (2006 Hippocrene Books).
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sugar
- 1/2 teaspoon ground cumin
- 3 garlic cloves minced
- canola oil (for frying)
- 1 tablespoon canola oil
- 1 onion thinly sliced
- 1 teaspoon ground turmeric
- salt & freshly ground black pepper
- hot pepper sauce for serving
- 1 pinch ground cumin
- 1 teaspoon yeast
- 1/3 cup warm water (100 110 f)
- 1 can chickpeas (garbanzo beans)
- 4 1/2 teaspoons curry powder
- finely shredded cucumber for garnish
- Carbohydrate 33.8249050394044 g
- Cholesterol 0 mg
- Fat 2.90261368107054 g
- Fiber 1.76516600736278 g
- Protein 4.6037935469174 g
- Saturated Fat 0.266177673692872 g
- Serving Size 1 1 serving(s) (66g)
- Sodium 605.386111785371 mg
- Sugar 32.0597390320416 g
- Trans Fat 0.19991402794767 g
- Calories 182 calories
Step-by-step
- To make the dough: Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles.
- In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed—about 1/2 cup—until the mixture comes together into slightly firm dough.
- Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.
- To make the filling: If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside.
- If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
- Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more.
- Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes.
- Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
- To complete the doubles: Punch down the dough and allow it to sit for 10 minutes.
- Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky.
- Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready.
- Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds.
- Place 2 tablespoons of chickpeas on each piece of fried dough.
- Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough.
- Serve.
Trini Doubles: A Taste of Trinidad and Tobago
My culinary adventures often lead me to unexpected discoveries, and my recent exploration of Trini Doubles is a perfect example. This Caribbean delight, a simple yet incredibly flavorful sandwich, has quickly become a favorite. Imagine two perfectly fried pieces of dough, soft and slightly chewy, cradling a hearty filling of spiced chickpeas. The flavors dance on your tongue – a blend of warm spices, savory chickpeas, and a hint of fiery pepper sauce. It's a truly unforgettable experience.
The journey to mastering this recipe wasn't without its challenges. The dough, a delicate balance of flour, yeast, and spices, required a bit of patience and precision. The initial attempts were a bit…rustic, let’s say. But with each try, I refined my technique, learning to read the subtle cues of the dough’s readiness. The kneading, the rising, the frying – each step plays a crucial role in achieving that perfect texture. The filling, a simple yet complex concoction of chickpeas simmered in fragrant spices, was another learning curve. The timing was crucial, ensuring the chickpeas remained tender yet firm, their flavors fully infused with the warm spices. Getting the balance of spices was another adventure. I initially over-spiced it and then almost made it too bland. The result was perfect in the end.
But the true magic lies in the combination of the two. The soft, slightly sweet dough provides a beautiful contrast to the hearty, spiced chickpeas. The slight crispness of the fried dough adds a delightful textural element, enhancing the overall eating experience. And of course, no Trini Doubles is complete without a generous helping of pepper sauce – a fiery kick that complements the other flavors perfectly. It’s a symphony of textures and tastes, a simple dish elevated to culinary artistry.
Beyond the culinary satisfaction, making Trini Doubles has been a journey of discovery. It's connected me to the rich culinary heritage of Trinidad and Tobago, a vibrant island culture that embraces a fusion of flavors and traditions. The recipe itself is a testament to the ingenuity and creativity of island cuisine, utilizing simple, readily available ingredients to create something truly extraordinary.
This recipe, a gift from a fellow food enthusiast, has not only broadened my culinary horizons but has also sparked a deeper appreciation for the art of cooking itself. It's a reminder that even the simplest dishes can hold incredible depths of flavor and cultural significance. And it's a testament to the power of food to connect us to different cultures, experiences, and people.
I encourage you all to give this recipe a try. It's a delightful adventure, a journey into the heart of Caribbean cuisine. Whether you're a seasoned cook or a kitchen novice, you'll find the process rewarding, and the results utterly delicious. So gather your ingredients, embrace the challenge, and prepare to be amazed by the simple yet profound magic of Trini Doubles.
The experience of making Trini Doubles extended beyond the kitchen. The search for the elusive Kuchela, a spicy green mango condiment, led me on a fascinating exploration of local markets. It wasn’t just about finding the ingredient; it was about immersing myself in the vibrant atmosphere, engaging with vendors and learning about their traditions. Each step, from selecting the freshest ingredients to perfecting the cooking technique, was a journey of its own.
The final product, a steaming plate of Trini Doubles, was more than just food; it was a culmination of experiences, a reflection of the cultural richness I encountered along the way. The simple act of sharing these delicious sandwiches with friends and family became a way to connect with others, to share not only a meal but also a story, an experience, a piece of my journey.
More than just a recipe, Trini Doubles is an invitation – an invitation to explore, to discover, to connect, and to savor the rich tapestry of flavors and cultures that make up our world. So, go ahead, try it for yourself. Let this simple sandwich be your gateway to a world of culinary adventure.
