If you’ve followed me for any length of time, then you know that I’m a HUGE fan of Lilly Singh! Every year, she goes to Trinidad and Tobago for Carnival, and she always shows herself eating a food called Doubles. In the simplest terms, it’s made of two fried flat breads with a curried chickpea filling stuffed in between, and it’s a perfect fusion of Indian and Caribbean flavors. Because of the island’s location, just off of the coast of Venezuela, and its historical and current population, a lot of the cuisine in Trinidad and Tobago is a fusion from many different countries. You’ll find West African, Creole, Indian, Chinese, Arab, European, and Latin American/Spanish/Portuguese cuisines, and that’s not even an exhaustive list of the incredible food you can eat there! After watching Lilly’s vlogs, I knew I may not be traveling to Trinidad and Tobago anytime soon, but I also knew I couldn’t wait to try Doubles, which brings me to the recipe I’m sharing here today.
Doubles are arguably the most iconic Trinidadian street food, and the combination of Indian and Caribbean flavors is out of this world! The two flat breads, called baras, are packed with spices before they’re deep fried, and the chickpea filling is beyond flavorful, thanks especially to West Indian (sometimes called Jamaican) curry powder, which has sweet and citrusy notes, in addition to warm spice and heat. Doubles are a popular breakfast food, but are also eaten at any time of the day, and even as a late night snack! There are many ways to garnish them, and my personal favorite is fresh cilantro, white onion, and Trinidadian hot sauce for even more heat. After one bite, I knew exactly why Lilly eats these on every trip. If you, like me, have never had the pleasure of visiting Trinidad and Tobago to try this quintessential dish, this recipe is a must for you!