Caribbean

Breakfast Brought to You By Fried Dough & Curried Chickpeas

Doubles are one of the iconic snacks from Trinidad, where my husband is from. In fact, they were invented in 1936 in Princes Town, Trinidad, quite close to my husband's village in the South of Trinidad.

Doubles are basically a snack-sized sandwich made of two flatbreads known as bara and filled with a curried chickpea filling (or channa, as it is known in Trinidad and India). Many of its popular dishes are Indian in origin, as is nearly half the population.

Doubles are most commonly eaten at breakfast (and the best vendors will sell out by mid-morning), but they're also sometimes eaten as a late-night snack. They're wrapped in paper and served from carts or stalls, which also often offer other fried treats including aloo (potato) pie, baiganee (eggplant fritter) and saheena (a spinach fritter). Order your doubles in the singular, indicating the amount of pepper sauce you want it with: “Doubles, slight pepper.”

Mango Kuchela
Tamarind Sauce Recipe

They can be eaten as-is or further customized with condiments, most commonly Trinidadian pepper sauce (made of Scotch bonnet peppers), kuchela (green mango pickle spiced with amchar masala), or a thin tamarind sauce. It's worth seeking out a Caribbean market to get these ingredients and condiments—or, second best, an Indian grocery. In a pinch, Mexican habanero pepper sauce (my husband's favorite is El Yucateco) can be swapped for Trinidadian Scotch bonnet pepper sauce, and Indian mango pickle (not chutney) will give a similar tart-spicy flavor as the kuchela.

Shop the Story

This recipe is adapted from the Naparima Girls' High School Cookbook, a classic community cookbook from Trinidad.

Got an heirloom recipe with a story you'd like to share? Email [email protected]

3 Comments

Laurynas May 4, 2017
They look delicious!
 
Fatimah S. May 4, 2017
so good! definitely trying these
 
Fresh T. May 4, 2017
These look unbelievably good. I will try them for sure.