Doubles

A Taste of Trinidad: My Love Affair with Doubles

The aroma hits you first – a warm, yeasty scent mingling with the fragrant spices of curry and chickpeas. Then, the sight: two soft, pillowy flatbreads cradling a vibrant, savory filling. This isn’t just any snack; it’s doubles, a Trinidadian street food that’s captivated my heart (and stomach) since my first trip to the island. It's more than just a meal; it's an experience, a taste of culture, a memory waiting to be made.

My journey with doubles began, quite unexpectedly, during a business trip. I’d been working tirelessly, juggling meetings and deadlines, when the exhaustion hit. My hotel felt sterile, impersonal. I needed something… real. A local recommended a street vendor known for their incredible doubles, and it was the best decision I made that entire week. The contrast between the relentless pressure of my job and the simple pleasure of that first bite was striking. It felt like a tiny rebellion against the predictable routines of corporate life, a small taste of freedom in a whirlwind of obligations. The soft, fluffy bara (the fried flatbread) gave way to a rich, savory filling of curried chickpeas, perfectly spiced and utterly comforting. The slight heat of the pepper sauce and the sweet tang of the kuchela chutney provided a delightful counterpoint to the earthy chickpeas. It was a sensory symphony, a moment of pure joy in the midst of a hectic schedule.

Since that first encounter, doubles has become a staple in my life, a reminder of that unexpected burst of joy. I've learned to make it myself, painstakingly following recipes and experimenting with different spices. The process is meditative, a welcome contrast to the fast-paced nature of my work. Kneading the dough, feeling its smooth, yielding texture, is therapeutic; the rhythmic chopping of onions a soothing counterpoint to the daily anxieties. The satisfying sizzle of the bara frying in hot oil is a sound I now associate with peace and contentment. Each bite of homemade doubles transports me back to that bustling Trinidadian street, reminding me of the importance of slowing down, savoring the moment, and finding joy in the simplest of things. It's more than just a meal; it's a reminder to appreciate the small joys, the unexpected treasures, and the vibrant cultures that enrich our lives.

More than just a culinary delight, doubles represents a cultural exchange. It is a story in itself, whispering tales of Trinidadian history and traditions. The careful blending of spices, the precise preparation of the dough, the careful layering of flavors – it all speaks to a culinary heritage that is both deeply rooted and vibrantly alive. Every bite is a celebration of the ingredients, a testament to the creativity and skill of the people who have passed down this recipe through generations. It's a food that connects me to a culture vastly different from my own, offering a window into a world of flavors, aromas, and traditions. It’s this enriching aspect, the ability to connect with a culture through food, that resonates most deeply with me.

The true magic of doubles, however, lies not just in its exquisite taste, but in the way it fosters connection. Whether I'm sharing a plate with colleagues, friends, or family, doubles inevitably sparks conversation, laughter, and shared experiences. It transcends the boundaries of language and background, uniting people around a shared appreciation for good food. In this increasingly fast-paced and isolated world, doubles serves as a powerful reminder of the importance of human connection, the simple act of sharing a meal, and the profound satisfaction of breaking bread with others. It's a reminder that some of the most precious moments are found not in grand gestures, but in the quiet joy of a perfectly prepared doubles, shared with those we care about.

So, next time you're looking for a culinary adventure, a taste of something truly unique and satisfying, I urge you to try doubles. Whether you find it at a bustling street vendor or recreate it in your own kitchen, you'll discover more than just a meal; you'll discover a story, a culture, and a connection to something much larger than yourself. You'll discover a little piece of Trinidad in every bite.

Step-by-step

• Make dough: In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes. In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
• Make filling: If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water. In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water. Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
• Assemble: Punch down risen dough and allow to rest 10 minutes. Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough. In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet. Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.