Had a nice little takeout Trinidadian dinner – I ordered some doubles from BESS, a Caribbean restaurant near my house. Doubles are an amazing street food from Trinidad and Tobago – bara (fried dough) topped with curried chickpeas and lots of sauces. They can be served with a second bara on top, or open-faced.
The ones that I picked up had a nice tamarind sauce and cucumber chutney on them. Without any added sauces, they’re quite salty, a little bit spicy, and the flavours work together well.
I decided to boost them a little with some Trinidadian toppings from a Caribbean grocery. I added some kuchela to one of the doubles – kuchela is a pickled green mango relish with lots of spices and a bit of heat. It blended really nicely with the tamarind, adding some additional tartness.
The other double I hit with some hot sauce – Matouk’s Calypso Sauce. It’s a wonderfully spicy sauce – aged pickled Scotch Bonnet peppers are the first ingredient. It’s bright and flavourful and didn’t overpower the flavour of the double, but also was hot enough to make me break a sweat.
Washed it all down with a Carib Lager – Trinidad’s biggest beer. It’s a straightforward lager, and goes well with spicy food.