A Taste of Trinidad : Authentic Doubles, Channa & Sauces

Learn to make Trinidad & Tobago’s most iconic street food from scratch. In this hands-on experience, you’ll create soft bara, flavorful channa, and traditional sauces while discovering the history, culture, and techniques behind authentic doubles, one of the Caribbean’s most beloved street foods.

4.8

Mackaeda Mc Kenzie

Verified Host

Trinidad and Tobago

6 years experience

I am Professional Host. i have 6 years of experience.

General Info & Pricing

90 Mins

Session Duration

90 Mins

Session Duration

beginner

Level

beginner

Level

$30

Private Session

$30

Private Session

$30

Group Class

$30

Group Class

Ingredients

2 cups flour

1/2 tsp yeast

1 tsp sugar

1/2 tsp salt

3/4 cup warm water

2 cans chickpeas

6-8 garlic cloves

4 pimento peppers (can substitute)

2 bunches culantro or cilantro

1 tbsp curry powder

1 tbsp cumin powder

1/2 tsp tumeric

1/4 tsp baking soda

1 veg stock cube (optional)

1 tbsp chaat masala

2 tbsp vinegar

Water (for chutneys)

1/2 cup tamarind or mango chutney

Salt

Black pepper

Sugar

Tips & Swaps

* Read through the ingredient list before class begins and reach out if you have questions. * Have all ingredients ready. * If you cannot find culantro, cilantro works well. * Store-bought tamarind or mango chutney is perfectly acceptable. * Don’t worry if you’ve never worked with yeast before, I’ll guide you through it step by step. * Prepare for a little flour and fun. EQUIPMENT NEEDED * Mixing bowl * Medium saucepan * Frying pan or deep skillet * Tongs * Blender or food processor * Knife * Cutting board * Measuring cups * Measuring spoons * Wooden spoon * Paper towels * Plate * Bowl or container with lid for storing hot bara WHAT GUESTS WILL LEARN * How to make doubles bara from scratch * Working with yeast dough * Frying techniques for soft, fluffy bara * How to make authentic Trinidad-style channa * How to balance curry spices * Building and layering flavor * Traditional doubles assembly * The history and culture of doubles * Chef tips for texture and consistency

Preparation

* Drain chickpeas but KEEP the liquid * Wash culantro/cilantro * Wash pimentos * Set out all equipment * Have frying oil ready * Have blender or food processor assembled