Chef Sean Streete Shares A Caribbean Street Food Recipe For Juneteenth
Born in Jamaica and raised in Northern California, Sean Streete, Executive Chef Lita Walnut Creek, connected to his family’s heritage through food. Weekends growing up in the South Bay were filled with family, calypso music, soccer, and Caribbean meals.
“Doubles” is a Trinidadian street food believed to have been created in the 1930s by indentured servers Emamool “Mamoodeen” Deen and his wife Raheman Rasulan Deen in Princes Town, Trinidad. It consists of “bara” (fried flatbread) traditionally stuffed with “channa” (curry chickpeas) and served with condiments like tamarind chutney, pepper sauce, and green seasoning.
DOUBLES
By Chef Sean Streete
INGREDIENTS:
Bara
(makes approx. 12)
2 C. All-Purpose Flour
1 tsp. Instant Yeast
1/2 tsp. Baking Powder
1 tsp. Light Brown Sugar
1 tsp. Turmeric
1/2 tsp. Curry Powder
3/4 C. Warm Water
1 Tbsp. Vegetable Oil
2 tsp. Kosher Salt
Channa
1 ea. 15.5 oz Can Garbanzo Beans (Drained)
1/2 Sweet Onion (Small Diced)
5 Garlic Cloves (Minced)
1 Tbsp. Curry Powder
1 tsp. Scotch Bonnet Pepper or Habanero Pepper (Minced)
2 tsp. Turmeric (Ground)
1/2 tsp. Coriander (Ground)
1/2 C. Cilantro (Chopped)
1 Tbsp. Olive Oil
1 C. Water
1 Tbsp. Kosher Salt
METHOD:
To prepare bara: In an electric mixer, whip together all dry ingredients except for water and oil. Then drizzle in warm water until incorporated. Add oil, continue to mix, until dough forms a sticky ball. Transfer dough to work bench, knead gently and form into a ball. Place dough in bowl; cover with plastic wrap and let it sit for 25 minutes, or until it doubles in size.
Preheat a fryer to 350 degrees. Flatten dough, roll out, and shape into 12 equally sized bara (flatbread) balls. Submerge and fry one bara at a time in oil for about 8 seconds. Remove and place on paper towels. Reserve in a warm place.
To prepare the channa: Heat oil in a medium sauté pan. Add onions & sauté until translucent. Reduce heat, add garlic, and sweat until bloomed. Add spices and cook for another minute. Add garbanzo beans and water, cook uncovered for another 15 minutes. Stir in diced cilantro and coriander. Use a fork to crush about a third of the garbanzo beans. Cover and simmer for ten minutes.
To serve: Spoon a generous amount of channa onto each bara. Serve open faced or top with a second bara, hence the name ‘doubles.’ Garnish with your favorite hot sauce or chutney. Enjoy!
By Chef Sean Streete
INGREDIENTS:
Bara
(makes approx. 12)
2 C. All-Purpose Flour
1 tsp. Instant Yeast
1/2 tsp. Baking Powder
1 tsp. Light Brown Sugar
1 tsp. Turmeric
1/2 tsp. Curry Powder
3/4 C. Warm Water
1 Tbsp. Vegetable Oil
2 tsp. Kosher Salt
Channa
1 ea. 15.5 oz Can Garbanzo Beans (Drained)
1/2 Sweet Onion (Small Diced)
5 Garlic Cloves (Minced)
1 Tbsp. Curry Powder
1 tsp. Scotch Bonnet Pepper or Habanero Pepper (Minced)
2 tsp. Turmeric (Ground)
1/2 tsp. Coriander (Ground)
1/2 C. Cilantro (Chopped)
1 Tbsp. Olive Oil
1 C. Water
1 Tbsp. Kosher Salt
METHOD:
To prepare bara: In an electric mixer, whip together all dry ingredients except for water and oil. Then drizzle in warm water until incorporated. Add oil, continue to mix, until dough forms a sticky ball. Transfer dough to work bench, knead gently and form into a ball. Place dough in bowl; cover with plastic wrap and let it sit for 25 minutes, or until it doubles in size.
Preheat a fryer to 350 degrees. Flatten dough, roll out, and shape into 12 equally sized bara (flatbread) balls. Submerge and fry one bara at a time in oil for about 8 seconds. Remove and place on paper towels. Reserve in a warm place.
To prepare the channa: Heat oil in a medium sauté pan. Add onions & sauté until translucent. Reduce heat, add garlic, and sweat until bloomed. Add spices and cook for another minute. Add garbanzo beans and water, cook uncovered for another 15 minutes. Stir in diced cilantro and coriander. Use a fork to crush about a third of the garbanzo beans. Cover and simmer for ten minutes.
To serve: Spoon a generous amount of channa onto each bara. Serve open faced or top with a second bara, hence the name ‘doubles.’ Garnish with your favorite hot sauce or chutney. Enjoy!
