Doubles Insomnia

Introduction

Doubles Insomnia is an inventive twist on the traditional Trinidadian street food known as "Doubles," comprising soft, fluffy bara (flatbread) with spicy channa (chickpeas).

History

The history of Trinidadian Doubles dates back to the 1930s in the streets of Debe, South Trinidad. The dish was originally sold by the Mohammed family, and its popularity surged due to the addictive combination of soft and savoury bara and the flavorful filling. The name "Doubles" alludes to the sandwich-like structure, with two pieces of bara enclosing the delicious channa.

Key Ingredients

• Chickpeas
• Flour
• Turmeric
• Cumin
• Garlic
• Curry Powder
• Coriander
• Yeast
• Baking Soda
• Salt
• Water
• Sugar
• Oil
• Pepper Sauce
• Tamarind Sauce
• Culantro

Ingredients

Bara (Flatbread)

• 2 cups Flour
• 1 tsp Turmeric
• 1/2 tsp Salt
• 1/2 tsp Baking Soda
• 1 tsp Yeast
• 1 tsp Sugar
• 3/4 cup Water
• Vegetable Oil for frying

Channa (Chickpea filling)

• 2 cups boiled and drained Chickpeas
• 2 tbsp Oil
• 1 medium onion, chopped
• 2 cloves Garlic, minced
• 1/2 tsp Curry Powder
• 1 tsp ground Cumin
• 1 tsp ground Coriander
• 1/2 tsp Turmeric
• Salt to taste
• 1/4 cup Water
• 1/2 tsp black pepper
• 1 chopped Culantro or cilantro

Preparation

Making the Bara

1. In a large bowl, combine flour, turmeric, salt, and baking soda.
2. Dissolve yeast and sugar in warm water and allow to stand for 5 minutes, until frothy.
3. Pour the yeast mixture into the flour mixture and knead to form a soft dough. Cover with a damp cloth and let rise for about an hour in a warm place.
4. Once risen, punch down the dough and form small balls. Flatten these into 3-4" rounds.

Cooking the Bara

1. Heat oil in a large deep pan over medium heat.
2. Fry the dough rounds in batches until they puff up and turn golden brown, approximately 30 seconds to a minute on each side.
3. Remove and drain on paper towels.

Cooking the Channa

1. In a pan, heat oil over medium heat and sauté onions until translucent. Add minced garlic and continue to cook for another minute.
2. Add curry powder, cumin, coriander, turmeric and stir well until fragrant.
3. Stir in the boiled chickpeas and mix to coat with the spices.
4. Add water, season with salt and pepper, and cook for 10-15 minutes, occasionally stirring, until the mixture is well combined and slightly thickened.
5. Adjust seasoning if needed and finish by mixing in chopped culantro.

Assembly

To assemble, place a generous spoonful of Channa onto a piece of warm Bara. Add desired condiments such as pepper sauce and tamarind sauce.

Enjoying Doubles Insomnia

Doubles Insomnia is best enjoyed hot and fresh, but be careful with the amount of pepper sauce if you are sensitive to heat! The balance of heat, tartness from the tamarind sauce, and the earthy flavors of the chickpeas makes every bite captivating.

This dish is perfect for late-night cravings or weekend brunches, served with a chilled drink to balance the spices. For a traditional experience, enjoy your Doubles Insomnia with friends and family, sharing stories and laughter over this delightful culinary creation.

Conclusion

Doubles Insomnia presents a modern take on a timeless classic. Whether you're savoring it in daylight or late into the night, this dish guarantees an unforgettable gastronomic journey.