The popular street food of Trinidad and Tobago, is something that I have been wanting to recreate for years.  With travel being so expensive, I find that food can take you on a quick trip anywhere you want.  And as the weather gets a little for Fall like, I have been thinking of the Caribbean.  I started on my Caribbean flavor trip to Trinidad.  My next flavor trips will take us to Jamaica, and my dads home country the island of Antigua.

If you have never tried doubles, you have to give them a try, they are what I call the Trini Taco, the fried bread is the vessel for stewed chick peas in a delicious spicy gravy.  The doubles can be topped with different chutney’s or sauces.  I made a traditional tamarind chutney for a sweet heat to top this tasty snack.  Doubles are typically eaten for breakfast or lunch, and as a special late night snack, but doesn’t this look way better than that late night fast food joint with the bell?

Although there are a few components to build a double, it is well worth it, and each component was pretty easy to make.

Stewed Curry Chickpeas
1/4 cup canola oil
3 tablespoon curry powder
1 1/2 tsp smoked paprika
1 large diced onion
3 garlic cloves minced
1 teaspoon of ground all spice
8 sprigs of fresh thyme
1 tsp cumin
1/2 tsp ground nutmeg
1/2 tsp black pepper
2 drained cans of chick pea
2 cups of water
1 tsp of hot sauce
1 scotch bonnet or habanero pepper
2 scallions or green onions
Over medium high heat, cook the onion, garlic, and all of the spice until the onions have softened and become translucent.  Add the drained chickpeas scallions, pepper, and hot sauce, stir and add water.  Allow the peas to come to a boil and then allow to simmer.

Fried Bread
3 cups of flour
1 1/2 tsp turmeric
1 tsp cumin
1 packet of active yeast
3/4 tsp salt
3/4 tsp ground white pepper
1 cup of warm water
1 tablespoon of honey
Mix the dry ingredients in a bowl.  Add honey and water until a dough is developed.  coat the dough in oil and allow it to rest and proof in a warm area for an hour.  Roll dough into 15 even balls.  Heat oil in a shallow frying pan to prepare to fry the bread.  Begin rolling the balls of dough flat and fry for 15-30 sec on each side.

Tamarind Sauce
9 tamarind pods
1 1/2 cups of water
3 cloves of garlic
3 tbsp brown sugar
1 scotch bonnet or habanero
3 culantro leaves
Empty all of the tamarind pods into a frying pan with the water, bring to a slow boil while stirring.  Once all of the pods are in the pan and the water is boiling, allow the water and tamarind pods to boil for 4 minutes or until the pits begin to separate from the tamarind.  Remove the pits, add all ingredients to a blender, and blend until smooth.  When the ingredients are a smooth texture, bring the chutney to a simmer in sauce pan.