Food & Wine USA - (05)May 2020

42 MAY 2020

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2 tsp. ground cumin

1 tsp. paprika

1 / 2 tsp. ground nutmeg

1 chicken bouillon cube, crushed

2 tsp. fresh lime juice

2 tsp. kosher salt, plus more to taste

TA MA R I N D S AU C E

3 / 4 cup water

1 / 2 cup granulated sugar

1 / 4 cup tamarind paste (such as

Neera’s)

ADDITIONAL INGREDIENTS

1 / 4 cup Scotch Bonnet Pepper Sauce

(recipe p. 44), plus more to taste

1 / 3 cup grated (on medium holes of a

box grater) English cucumber

Chopped fresh cilantro, for serving

1. Make the bara: Place 1^1 / 4 cups warm
   water, sugar, and yeast in bowl of a stand
   mixer fitted with the dough hook attach-
   ment; stir mixture using a fork. Let stand
   until foamy, about 5 minutes. Stir
   together flour, salt, cumin, and turmeric
   in a separate medium bowl. With mixer
   running on medium-low speed, gradually
   add flour mixture to yeast mixture, beat-
   ing until completely incorporated, about 2
   minutes. Continue beating until dough is
   smooth and glossy but still sticky, about 5
   minutes. Lightly grease a large bowl with
   oil; transfer dough to bowl, and cover
   tightly with plastic wrap. Let stand at
   warm room temperature (80°F to 85°F)
   until doubled in volume, 1 hour to 1 hour
   and 30 minutes.


2. Make the curried chickpeas: Heat oil
   in a 12-inch skillet over medium. Add
   onion, garlic, and chile; cook, stirring

Chickpea Doubles with

Tamarind and Scotch Bonnet

Pepper Sauce

ACTIVE 50 MIN; TOTAL 2 HR 10 MIN

SERVES 8

Traditional Trinidadian doubles are served

open-faced, quickly wrapped in wax paper

in order to let the bara (flatbread) steam

and to keep the spicy filling hot. Try the

leftover tamarind sauce made in step 3 in

margaritas, over fresh mangoes, or with

roast pork.

BARA (FLATBREAD)

11 / 4 cups warm water (100°F to 110°F)

11 /^2 Tbsp. granulated sugar

2 tsp. active dry yeast

3 cups all-purpose flour (about 12^3 / 4

oz.), plus more

2 tsp. kosher salt

1 tsp. ground cumin

1 / 2 tsp. ground turmeric

Canola oil

CURRIED CHICKPEAS

2 Tbsp. canola oil

1 medium yellow onion, thinly sliced

6 medium garlic cloves, finely

chopped

1 fresh Scotch bonnet chile or

habanero chile, stemmed, seeded if

desired, and finely chopped

2 (15-oz.) cans chickpeas, drained

and rinsed

2 cups chicken stock or lower-sodium

chicken broth

3 Tbsp. Caribbean curry powder

(such as mild Trinidad curry

powder)

occasionally, until onion is softened,

about 10 minutes. Stir in chickpeas,

stock, curry powder, cumin, paprika, nut-

meg, and crushed bouillon cube; cook,

stirring occasionally, until liquid is

reduced to a syrupy consistency, 25 to 30

minutes. Stir in lime juice and salt.

Reduce heat to low; cover to keep warm.

3. Make the tamarind sauce: Stir
   together^3 / 4 cup water, sugar, and tama-
   rind paste in a small saucepan; bring to a
   simmer over medium-low. Simmer, stir-
   ring occasionally, until sugar is dissolved,
   4 to 6 minutes. Remove from heat; let
   cool completely, about 20 minutes.


4. Pour oil to a depth of^1 / 2 inch in a 12-inch
   cast-iron skillet; heat over medium to
   360°F. Turn bara dough out onto a lightly
   floured work surface, and divide evenly
   into 16 pieces (about 1^3 / 8 ounces each).
   Shape each dough piece into a ball; cover
   with a clean towel to prevent dough from
   drying out.


5. Lightly dust 1 dough ball with flour; roll
   into a 5-inch round (about^1 / 8 inch thick);
   repeat with remaining dough balls, and
   cover with a clean towel. Carefully place 1
   dough round in hot oil in skillet; fry until
   slightly puffed and edges look dry, about
   10 seconds. Flip and fry until bara is just
   cooked through, about 20 seconds.
   Transfer to a baking sheet lined with
   paper towels to drain. Repeat process
   with remaining dough balls.


6. For each serving, arrange 2 bara on a
   serving plate. Top each bara with^1 / 3 cup
   curried chickpeas, 1^1 / 2 teaspoons pepper
   sauce (or more to taste),^3 / 4 teaspoon
   tamarind sauce, and 2 teaspoons grated
   cucumber. Garnish with cilantro, and
   serve immediately. Reserve remaining
   tamarind sauce for another use.

MAKE AHEAD Tamarind sauce may be

covered and stored in refrigerator up to 2

weeks. Curried chickpeas can be made up

to 3 days in advance. Reheat with a splash

of water to loosen.

BEER Crisp, straightforward Trinidadian

beer: Carib Lager

NOTE Find turmeric-heavy Caribbean

curry powder at amazon.com.

FW_0520_Kwame.indd 42 FINAL 3/18/20 4:46 PM