Скачать или смотреть Doubles - National Dish of Trinidad and Tobago (Day 26 / 195)

This was so freaking good. Spicy, saucy and so delicious. I think my bara needs a little work. It's so amazing how there is so much flavour from just a scotch bonnet.


Makes enough for 4 people.
BARA/ BREAD
225gm plain flour
1 tsp dried yeast
1 tsp turmeric
half teaspoon turmeric
100 ml room temp water
1 litre veg oil

Mix water and yeast in a jar and leave for the yeast to activate for 20 mins.
Mix all the rest of the ingredients together.
Leave to rest for 1 hr. The mix will double in size.
Put oil in a saucepan and bring to 180 celsius over a medium heat.

Now you will need to use some olive oil on your hands as the dough is quite sticky.
Oil your kitchen top also with a light coating so it doesn’t stick.
Use about 2 tbsp of dough at a time and flatten out into a circle and fry for 30 seconds each side.
The key is to keep the bara all together covered in a tea towel and which gives them a chance to soften up and keep warm while all are cooked.

CHANNA
2 tins chickpeas (channa). Soak them overnight
2 tbsp curry powder
4 cloves garlic finely chopped
1 small onion finely chopped
half tsp cumin
half bunch coriander chopped
half scotch bonnet finely chopped (seeds removed)
sea salt

Fry off all the ingredients together minus the soaked chickpeas and coriander over a medium heat for 10 mins until they just start to colour.
Then add the chickpeas and 2 litres of water. Simmer gently until the chickpeas are soft. Approx 1hr.
Then add coriander.

To serve take 2 bara and a big spoon of chickpeas. Eat with your hands by any means necessary.

TIKTOK:   / seemagetsbake.  .
INSTAGRAM:   / seemagetsba.  .

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