Trini Callaloo Doubles

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

Twisted: Unserious food tastes seriously good.
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Ingredients

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!

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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.

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