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Trinidadian doubles are a popular street food in Trinidad and Tobago, consisting of two soft and fluffy fried flatbreads known as bara, filled with a curried chickpea mixture and a variety of chutneys.

The origins of doubles can be traced back to the Indian indentured laborers who came to Trinidad and Tobago in the late 1800s. The dish is a fusion of Indian and Trinidadian flavors, reflecting the diverse culinary heritage of the country.

Here is a recipe to make Trinidadian doubles:

Ingredients:

For the bara:
2 cups all-purpose flour
1 tsp baking powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp sugar
1 cup warm water
Oil for frying

For the Channa (curried chickpea mixture):

1 can chickpeas, drained and rinsed
1 tbsp oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
Salt to taste
Water

For the toppings:
Tamarind chutney
Mango chutney
Cucumber, sliced
Hot pepper sauce

Instructions:

To make the bara, combine the flour, baking powder, turmeric, cumin, coriander, salt, and sugar in a large mixing bowl.

Gradually add the warm water, stirring until a smooth dough forms. Knead the dough for a few minutes until it is soft and pliable.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into small portions and roll each one into a ball. Flatten each ball into a disc shape, using your hands or a rolling pin.

Heat oil in a deep frying pan over medium heat. Fry the bara until it is golden brown and puffed up, flipping it over once to cook both sides.

To make the channa, heat oil in a separate pan and sauté the onions and garlic until they are soft and fragrant.

Add the curry powder, cumin, coriander, turmeric, and salt to the pan. Stir to combine and cook for 1-2 minutes until fragrant.

Add the chickpeas to the pan and stir to coat them in the spice mixture. Add enough water to the pan to cover the chickpeas.

Bring the channa to a simmer and cook for 10-15 minutes until the chickpeas are soft and tender.

To assemble the doubles, place two baras on top of each other. Spoon a generous portion of the channa mixture on top.

Add a dollop of tamarind and mango chutneys on top of the channa. Top with sliced cucumber and a drizzle of hot pepper sauce.

Serve and enjoy your homemade Trinidadian doubles!

Trinidadian doubles are a delicious and unique street food that is reflective of the diverse cultural heritage of Trinidad and Tobago. Whether you are visiting Trinidad and Tobago or trying them for the first time at a local restaurant, doubles are a must-try dish for any food lover.


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Jamaican Rice and Peas

Jamaican rice and peas is a classic dish that is enjoyed not only in Jamaica but all over the Caribbean. Despite its name, the dish is actually made with kidney beans and not peas, and it’s a staple in Jamaican cuisine.

The flavorful rice dish is a perfect accompaniment to many Caribbean dishes, and it’s often served with jerk chicken or curry goat. The rich flavors of coconut milk and thyme are combined with the creaminess of the beans and the nuttiness of the rice to create a dish that is both filling and delicious.

Here is a recipe for Jamaican rice and peas:

Ingredients:

1 cup dried kidney beans
4 cups water
2 cloves garlic, minced
1 medium onion, diced
1/2 cup coconut milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 cup long grain rice

Instructions:

Rinse the kidney beans and place them in a large pot with 4 cups of water. Bring to a boil and then reduce the heat to a simmer. Cook for 1 hour, or until the beans are tender.

In a separate pot, heat a tablespoon of oil over medium heat. Add the garlic and onion and cook until the onion is translucent.

Add the coconut milk, water, salt, pepper, and thyme to the pot and bring to a boil.

Stir in the rice and reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender.

Stir in the cooked kidney beans and cook for an additional 5 minutes.

Serve the rice and peas hot.

Whether you’re looking to recreate the flavors of the Caribbean at home or simply want to try a new and tasty dish, Jamaican rice and peas is definitely worth a try. Enjoy!


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