The Nite Lite Kitchen~
Hello Nite Liters, I happen to be married to an excellent cook…so I thought I would share some of his incredible recipes with you. Here’s what’s cooking in The Nite Lite Kitchen this week. Bon Appetit! Fran~
I love the food of Trinidad. This popular breakfast food, of spiced chickpeas between two pieces of fried dough, is also a late-night favorite after a good “lime”, the Trini term for “hanging out.” On Friday and Saturday nights, smart doubles vendors take to their open-air stands to serve hungry revelers seeking a midnight snack.
I got this recipe from Sweet Hands~ Island Cooking from Trinidad and Tobago by Ramin Ganeshram (a great book by the way). Fran and I enjoy these sometimes for a weekend late morning brunch. Don’t worry! This recipe seems complicated, but it is very easy. If you have any questions~ post them below and I’ll post a reply. Enjoy. Tom~
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Dough: 1/3 cup warm water / 1/4 teaspoon sugar / 1 teaspoon yeast / 2 cups all-purpose flour / 1/2 teaspoon salt / 1 teaspoon ground turmeric / 1/2 teaspoon ground cumin / 1/2 teaspoon ground black pepper
Filling: 1 (16-ounce) can chickpeas / 1 tablespoon canola oil / 1 onion, thinly sliced / 3 cloves garlic, minced / 4 ½ teaspoons curry powder (I use Chief curry powder from Trinidad) / pinch of ground cumin / salt and freshly ground pepper to taste
Canola oil, for frying / Scotch Bonnet pepper sauce, for serving
To make the dough: Place the warm water, sugar, and yeast in a small bowl. Set aside until the mixture bubbles. / In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed—about 1/2 cup—until the mixture comes together into slightly firm dough. Knead until smooth and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour. / To make the filling: Drain can of chickpeas in a colander and rinse well with cold water. Set aside. / Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. / Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. / Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.
To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands if the dough is sticky. / Heat at least 1 cup of olive oil, at least 3 inches deep in a frying pan or medium saucepan (I use my deep fryer). Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry turning once, until lightly browned on both sides, about 40 seconds. / Place 2 tablespoons of chickpeas on fried dough. Add the pepper sauce. Top with another piece of fried dough and serve.