About
“I am a Trinbagonian through and through…”Kamla Persad-Bissessar could’ve been talking about doubles — the island’s greatest edible handshake, a two-bite symphony of spice, softness, heat, and history handed to you on wax paper at six in the morning.
Doubles isn’t elegant. It’s not supposed to be. It’s the king of Trinidadian street food — two soft, golden bara (fried flatbreads) stacked together and loaded with channa: chickpeas cooked down with cumin, turmeric, garlic, shadow beni, all the things that make the Caribbean smell alive. Then come the chutneys — tamarind sweet and tangy, mango sharp and bright — plus a shot of pepper sauce that could knock the unprepared straight into next week.
But to talk about doubles, you have to talk about how it got here. Late 1800s. Sugar plantations. Indian indentured laborers making do with what they had, stretching survival into sustenance. They brought roti, channa, aloo — the comfort foods of another continent. Over time, the dish bent, shifted, adapted. Roti became bara, fried instead of griddled, light enough to fold around the filling. What started as a portable meal for workers turned into a national obsession.
By the mid-20th century, doubles had moved from the plantation outskirts to the streets — Princes Town, San Fernando, Curepe, Port of Spain — vendors slinging fresh bara at dawn, lines forming before the sun even thought about coming up. Cheap, filling, vegetarian by accident, and absolutely addictive. One doubles becomes two. That’s the rule. That’s the name.
Today, doubles is more than breakfast. It’s culture in motion. It’s Indian heritage meeting Afro-Caribbean rhythm, blending into something entirely, unmistakably Trinidadian. The kind of food that shrugs off borders and pretension, building identity from flour, chickpeas, and heat.
Eat it standing up, elbows tucked in, trying not to drip chutney on your shirt. Eat it after a lime, after Carnival, after a long night or before a long day. It doesn’t matter. Doubles hits every time.
It’s Trinidad and Tobago — bold, warm, chaotic, generous — served between two pieces of bara.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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INGREDIENTS
For the Bara (Fried Bread):
2 cups all-purpose flour
1/2 cup of warm water
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin (toasted)
Vegetable or peanut oil (for frying)
For the Channa (Chickpea Filling):
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground geera (ground roasted cumin)
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon paprika
1 tablespoon corn flour (thickener)
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup water
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Instructions
An Indian inspired Trini favorite, doubles is all about the flavor of the island
Click here for video recipe and story on Instagram
For the Bara (Fried Bread):
In a mixing bowl, combine the flour, baking powder, salt, turmeric, cumin, and geera.
Gradually add water and knead the mixture into a soft, smooth dough. It should be pliable, smooth and not too sticky. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Divide the dough into small balls, about the size of golf balls.
Heat vegetable or peanut oil in a frying pan over medium heat. The oil should be about 1-2 inches deep.
Flatten each dough ball with your fingers to form a thin, round disk, about 4-5 inches in diameter.
Carefully slide the flattened dough into the hot oil and fry until it puffs up and turns golden brown on both sides. This should take about 2-3 minutes per side. Use a slotted spoon to remove the bara from the oil and drain on paper towels.
For the Channa (Chickpea Filling):
Heat vegetable or olive oil in a pan over medium heat. Add the chopped onions and minced garlic and sauté until they become soft and translucent.
Add the ground cumin, turmeric, geera, ground mustard, and curry powder to the pan. Stir well to coat the onions and garlic with the spices.
Add the drained chickpeas to the pan and stir to combine with the spices and onions.
Pour in the water, season with salt and pepper, and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together.
Add in corn flour and cook for an extra 5 to thicken up your channa. ( the chickpeas should be cooked hard and a bit mushy to create a smooth texture when you eat), so cook as long as that takes.
If desired, add hot pepper sauce for extra heat.
To Assemble Doubles:
Take a bara and spoon a generous portion of the channa (chickpea filling) onto it.
Now add on any chutneys and flavors! Trinis love tamarind chutney, scotch bonnet chili, cucumber salads and more.
Sprinkle with finely chopped shado beni or cilantro leaves.
Optionally, add thinly sliced cucumbers and tomatoes on top for extra freshness and flavor.
Top with another bara to create a sandwich, the real trini way and serve immediately. Enjoy your Trinidadian doubles!
