Trinbagonian Doubles, Street Food

        

Wow!!!! Doubles, mouth-watering already, just thinking about it….Oops. Made with two fried flat pieces of dough called bara and curried channa (chickpea fillings), with a variety of flavourful condiments that complements the doubles and adds to the Caribbean Flavour. The condiments include chadon beni (culantro) sauce, hot pepper, sweet sauce made from mango or tamarind, and or pommecythere depend on the doubles vendor and availability of ingredients and some cucumbers chutney all based on your preference. First-timers for doubles, be aware of the pepper sauce (Hot Spices), ask for the slight or very slight because it can inflict an awful burning sensation to the mouth and lips which can be uncomfortable and last for a few minutes. But you know we Trini!!!!!!!! we like we thing ‘hot and spicy!!!!’ Doubles has become an iconic street food and as a part of Trinbagonian culture.

Originated in Princes Town, Trinidad in 1936, doubles are eaten mainly at breakfast but are eaten throughout the day and at night as well. This delicious, savoury street food can be found almost anywhere in Trinidad and Tobago, from Ariapita Avenue to Chaguanas, to Debe in South Trinidad and even Scarborough, Tobago, as well as, in most carnival fetes and eaten on the spot is the best experience and enjoyed by celebs as well. They say…. Sauce Doubles, Singh’s and or the ‘D” Green Shed doubles are considered some of the best…. So guys, where you think have best doubles?????? I saw many people trying their own mix of doubles on social media under the Covid-19 stay at home measure. I hope you all gotten through???? Also, anyone knows the best technique to eat this doubles???? At times can be a bit messy.....lol.., especially in public forum…….damn not!!!!!!!!!!! I know we got this as Trinbagonians, but for visitors to our country.