This “poor man’s soup” leaves nothing to be desired.
TRINIDAD & TOBAGO
Chickpeas play a major role in Indian dishes because many traditional delicacies include them either in their base or as an addition to something else. Trinidadian doubles are the most famous street food specific to the region. The dish includes two soft fried doughs, later topped with chickpeas. The recipe for doubles was brought to me by Annesha from Trinidad and Tobago, who introduced this delicacy as a must-try. Besides being easy to prepare, the doubles are known as comfort food that can be eaten at any time of the day.
To make Trinidadian doubles, you need only simple ingredients, but you need to ensure that you follow the measurements, especially when you make the dough, originally known as bara. The dish includes two baras, which are later topped with chickpeas, hence the name. The baras need to be soft and pillowy, and that is why I pointed out the necessity of following measurements. Later, chickpeas are added in a silky texture along with several spices and condiments. The doubles are known as comfort food because they blend savory, sweet, and spicy tastes, along with the crunchy feeling in the mouth.
It may look like a difficult recipe, but it is actually quite easy and can be made at any time of the day. According to Annesha, people in Trinidad and Tobago usually eat doubles for breakfast, but many like to enjoy them for lunch and dinner as well. Trinidadian children are introduced to this fantastic dish even before they begin talking, so it is a special delicacy you need to try.
The blend of flavors in Trinidadian doubles is what really impressed me about this dish! The silky texture melts in the mouth and is simply delicious. Not to mention the amazing colors of the delicacy once it is done. I especially love doubles for breakfast because they are kind of an open sandwich but, at the same time, some sort of a taco. It is like eating a few of your favorite dishes in one!
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