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Doubles

By Ramin Ganeshram

4.2

(18)

Photo of Trinidadian Doubles.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to serve hungry revelers seeking a midnight snack.

  

Editor's note: This doubles recipe is adapted from Sweet Hands: Island Cooking from Trinidad & Tobago by Ramin Ganeshram. Ganeshram also shared tips exclusively with Epicurious, which we've added in the Notes section.

Ramin Ganeshram shares her tips with Epicurious:

· The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons.
· The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference.
· Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely.

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