Home' Trinidad and Tobago Guardian : October 12th 2015 Contents A31
Monday, October 12, 2015 www.guardian.co.tt Guardian
For the bara, you will need
2 cups flour; ½ teaspoon
salt, one teaspoon curry
powder, one teaspoon geera, ½ tea-
spoon ground pepper, 1 teaspoon
yeast, 1/3 cup warm water, ¼ tea-
spoon sugar and oil for frying.
That s the best I could do in trans-
lating Granny s "dust of this,
"choonks of that and, my favourite,
a "fingerful" of the other, when I
tried to reproduce her doubles recipe.
For the filling, you can cheat and
buy a tin of channa (otherwise, it is
overnight soaking and a pressure
cooker in your pweffen) but wash
the channa thoroughly; the rest of
the recipe calls for one tablespoon
of curry powder, three to four cloves
chopped garlic, one onion sliced,
some chive, two teaspoons ground
geera, pepper sauce, salt and fresh
ground black pepper.
In a large bowl, combine the flour,
salt, curry powder and geera. In a
separate small bowl, place the luke-
warm water, sugar and yeast and let
it rest for five minutes, until it swells
to about twice its size. To the flour,
add the yeast mixture and enough
water to make a slightly firm dough,
Mix well, cover with a damp cloth
and allow to rise for one and a half
hours. For the filling, heat the oil in
a heavy skillet, add onion, garlic,
chive and one tablespoon of curry
powder mixed with 1/4 cup water.
Sauté for a few minutes. No, Granny
would never say "sauté" but you
can, as if you are serious about learn-
ing the power of the doubles.
Add the channa, stir to coat well
and cook for five minutes. Add one
cup water, geera, salt and pepper;
cover, lower heat and simmer until
the peas are very soft. That should
take about half an hour. The channa
should be moist and soft. You may
need to keep adding water. Don t let
it dry out. Add pepper sauce and
season to taste.
Here s the fun part. For the bara,
the dough should be punched down
and allowed to sit for ten to 15 min-
utes. When punching the dough,
picture all the people who are threat-
ening to boycott doubles as if some-
body is forcing them to eat flour and
oil.To shape the bara, take one table-
spoon of the dough and flatten to
a round, about four inches in diam-
eter. This is where the fakers get
separated from the masters of the
bara---if these rounds are too thick
or dry or heavy, you will not be mak-
ing doubles but rather slabs more
suitable for covering holes in the
Use oil to moisten palms of your
hands so that the dough won t stick
to them. Fry the baras in hot oil until
puffy (about 15 seconds per side),
turn once and drain on kitchen paper.
When the baras are cooked, fill with
channa and make a "sandwich.
There. Now you know how to
make your own doubles which can
be customised with the addition of
tamarind sauce, mother-in-law, and
cucumber relish. If you are outraged
that the price of doubles shot up to
$5 immediately after the national
budget speech, you are entitled to
remark on the naked opportunism.
But the big square white thing in
the kitchen is called the stove. Use
it. Better yet, stop expanding your
waistline with all that carbohydrate
and cholesterol. Or maybe you prefer
to write Colonel Sanders into your
will. You know what? Get your food
badge and set up your own doubles
stand. Facebook is on fire with indig-
nant reports that doubles vendors
make as much as $4,000 a day, and
some of the comments are creepy.
Stop hating, start frying.
Making and selling doubles is hard
work that requires late-night prepa-
ration, while you are watching Scan-
dal, and early-morning labouring.
But it beats waiting on government
One more recipe tip---race-baiting
while frying the bara will make it
turn sour, so that it rides your chest
like the headless horseman. Instead,
sprinkle a liberal amount of "Grow
Up powder on all ingredients.
• Find out where you can still get
doubles at $4 by writing to wrenchel-
email@example.com or visit Sauce in
Curepe and the vendors opposite
Medford gas station, Chaguanas.
of you will be diagnosed with
breast cancer in your lifetime.
CONTACT US TODAY!
652-2064 ext 7419/7432
RECEIVE 10% OFF YOUR MAMMOGRAM
Watercolours in October, a collec-
tion of 26 pieces produced by water-
colourist, Clayton de Freitas, will open
at the Art Society of T&T on October
27 at 7 pm and will run until Novem-
To present this year, the artist dips
his brush into a pool of azure, bringing
to the public a rare treat of rich and
soft blues in scenes that calm the senses
with many ocean vistas. With limited
vision, Clayton is able to bring to life
these scenes that would appeal to all
art lovers, a release said.
This year s collection is dedicated to
the artist s father, Vibert de Freitas, an
adventurer who left his home in British
Guyana in 1954, to journey to Norway
to be a sea fearer on a cargo vessel. The
artist honours the memory of his father
who inspired and nurtured him from
a child through young adulthood, as
the artist matured to the man he is
On October 31, there will be a reading
at the gallery from 10 to 11 am com-
prising excerpts taken from the artist s
recent literary works---a book of prose
and the story of his sister s life---which
will be published in 2016.
The artist will be available at the
gallery throughout the exhibition to
meet with students, teachers and other
De Freitas paints
in father's memory
One of the ocean-inspired pieces by artist Clayton de Freitas.
Stop hating, start frying!
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