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A Foreign Reporter’s Description of “Doubles” in Trinidad

Andrew Dansby (andrew.dansby@chron.com) writes:

No caution is required with the food. The cuisine is impossible to describe succinctly, with African, Creole, Indian and numerous other influences. Cooks make great use of local fruits, vegetables, fish and the beloved chickpea. The chickpea, or channa, is the basis for the double, one of the most popular foods in Trinidad and an essential experience. Two pieces of doughy flat bread are topped with a curried chickpea sauce. A dash of hot sauce is optional. They’re sloppy, which is why Derrick recommends always finding a double stand with a large water cooler for cleaning up afterward.

“You have to try one without the hot sauce and one with the hot sauce,” he says. “Eat this and live forever.”

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