Chickpea Doubles with Tamarind and Scotch Bonnet Pepper Sauce
Traditional Trinidadian doubles are served open-faced and quickly wrapped in wax paper, letting the bara steam, and keeping the spicy filling piping hot. Try leftover tamarind sauce in margaritas, drizzled over fresh mangoes, or with roast pork.
Recipe Summary test
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.
Crisp, straightforward Trinidadian beer.