Trini Callaloo Doubles

A combination of two famous Trinidadian dishes – doubles and callaloo.

Done in 2 hours

Serves 4

/image-twisted-placeholder.svg

Ingredients

for the pickled chillies

2red chillies, sliced

1/2red onion, sliced

1/2 tbspmustard seeds

1/2 tbsppeppercorns

100mlhot water

200mlcider vinegar

1 tbspsugar

1/2 tbspsalt

for the callaloo

4spring onions

1 headspring greens, roughly sliced

200gbaby spinach

5garlic cloves, crushed

1white onion, sliced

Handfulfresh coriander

8okra, sliced

2scotch bonnets

1/3butternut squash, diced

1 tincoconut milk

1/2 tbspbrown sugar

1 tbspthyme leaves

1lime, juiced

Salt and pepper, to taste

for the chickpeas

1 tinchickpeas

1 tspcurry powder

1/2 tspturmeric

1 tspgarlic powder

1 tbspolive oil

Salt and pepper, to taste

for the tamarind sauce

1 1/2 tsptamarind paste

1 tspbrown sugar

1 tbsphot sauce

Splash ofmaggi liquid seasoning

1/2lime, juice

to serve

Flatbreads

Coriander

Crispy, soft, and chewy fried flatbreads (bara) are topped with creamy veggie-packed Trinidadian style callaloo, crispy roasted chickpeas, and pickled chillies. Flavourful, filling, AND it's vegan!

Method

Start by pickling the chillies. Combine the water, vinegar, salt, and sugar in a pot, and bring to a boil.

Add your chillies, onion, peppercorns, and mustard seeds to a jar, and pour the pickling liquid over. Allow to cool, then leave to sit in the fridge for at least 3 hours, but the longer the better.

For the callaloo, add a splash of oil to a dutch oven or large pot, along with your sliced onion, garlic, and spring onions. Once they start to soften, add in your spring greens.

Once the spring greens have started to wilt and there's space in your pot, add in your spinach, okra, butternut squash, coriander, thyme, brown sugar, coconut milk, lime, scotch bonnets, salt, and pepper. Cover, and cook over a medium/low heat for 30-40 minutes.

While the callaloo is cooking, preheat the oven to 180 C. Drain and dry your chickpeas, then toss in the spices and oil. Pop in the oven for 20 minutes or until dried and crispy.

For the tamarind sauce, in a small pan combine the tamarind, sugar, lime, hot sauce, and Maggi, along with the splash of water. Whisk to combine, bring to a boil, then set aside.

Once your veggies are cooked, blend everything in the callaloo using an immersion blender or food processor.

Load up your warmed flatbreads with callaloo, crispy chickpeas, tamarind sauce, and pickled chillies. Enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

More recipes from Spencer Lengsfield...

saved! saved!