A Taste of Trinidad : Authentic Doubles, Channa & Sauces

* 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

* 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