Doubles, Saheena and Sweets -Debe Street Food Trinidad - Taste of D Town
Recipes in this Video
Doubles originated in Trinidad and Tobago as a popular street food, often enjoyed as a quick snack or meal. The dish reflects the diverse culinary influences of the Caribbean, combining Indian and African flavors through the use of chickpeas and spices. Today, Doubles are beloved not just in Trinidad but have found fans globally, often served at festivals and gatherings, showcasing the rich cultural tapestry of the region.
Ingredients
- ●chickpeas
- ●flour
- ●baking powder
- ●curry powder
- ●cumin
- ●onion
- ●garlic
- ●scotch bonnet pepper
- ●cilantro
- ●lime
- ●salt
- ●oil
- ●water
Instructions
- 1Soak chickpeas overnight in water.
- 2Drain and rinse the soaked chickpeas.
- 3Boil chickpeas in fresh water until tender, about 30 minutes.
- 4Mash the boiled chickpeas with curry powder, cumin, onion, garlic, and salt.
- 5In a bowl, combine flour, baking powder, and salt.
- 6Add water gradually to the flour mixture, kneading until smooth.
- 7Divide the dough into small balls and flatten them.
- 8Heat oil in a deep pan over medium heat until shimmering.
- 9Fry the flattened dough until golden brown on both sides, about 2-3 minutes per side.
- 10Remove and drain on paper towels.
- 11Assemble by placing a spoonful of chickpea filling between two pieces of fried dough.
- 12Garnish with cilantro, chopped onion, and hot pepper sauce.
Ingredient Alternatives
chickpeas
Healthier: black beans
Cheaper: split peas
Black beans provide a similar texture, while split peas are often less expensive.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour increases fiber content.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: bell pepper
Jalapeños offer heat, while bell peppers are milder and more affordable.
curry powder
Healthier: homemade spice blend
Cheaper: turmeric
A homemade blend can be tailored to taste and cost.
Techniques
Equipment
Also Known As
Pholourie is a beloved snack in Guyana, often enjoyed during festivals and family gatherings. Originating from the Indian diaspora, these spiced split pea fritters reflect the fusion of cultures in Guyanese cuisine. Today, they are popular street food, served with various dipping sauces, showcasing the vibrant flavors of the region.
Ingredients
- ●split peas
- ●water
- ●onion
- ●garlic
- ●scallions
- ●curry powder
- ●baking powder
- ●salt
- ●black pepper
- ●green chilies
- ●oil for frying
Instructions
- 1Soak split peas in water for several hours or overnight.
- 2Drain and rinse the soaked split peas thoroughly.
- 3Blend the split peas with water until smooth and creamy.
- 4Add chopped onion, garlic, scallions, curry powder, baking powder, salt, black pepper, and green chilies to the mixture.
- 5Mix until well combined and let the batter rest for 30 minutes.
- 6Heat oil in a deep frying pan over medium heat until shimmering.
- 7Scoop small amounts of the batter and carefully drop them into the hot oil.
- 8Fry until golden brown, about 3-4 minutes per side.
- 9Remove the pholourie from the oil and drain on paper towels.
- 10Serve hot with a dipping sauce of your choice.
Ingredient Alternatives
split peas
Healthier: chickpeas
Cheaper: lentils
Chickpeas provide a similar texture and flavor while being lower in calories.
curry powder
Healthier: turmeric
Cheaper: cumin
Turmeric offers health benefits and a vibrant color, while cumin is more affordable.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness without heat, and jalapeños are often less expensive.
Techniques
Equipment
Also Known As
Saheena is a beloved snack in Trinidad and Tobago, often enjoyed at street fairs and gatherings. Made primarily from split peas, these fritters are seasoned with local spices and herbs, reflecting the vibrant culinary traditions of the Caribbean. They are typically served with a tangy sauce, making them a popular choice for both locals and visitors. Today, variations of saheena can be found in many Caribbean islands, showcasing the dish's adaptability and widespread appeal.
Ingredients
- ●split peas
- ●onion
- ●garlic
- ●scallions
- ●cumin
- ●coriander
- ●black pepper
- ●salt
- ●water
- ●baking powder
- ●green seasoning
- ●oil
Instructions
- 1Soak split peas in water overnight or for at least 4 hours.
- 2Drain and rinse the split peas thoroughly.
- 3Blend split peas with water until smooth, forming a thick batter.
- 4Mix in chopped onion, garlic, scallions, cumin, coriander, black pepper, and salt.
- 5Add baking powder and green seasoning to the batter, stirring until well combined.
- 6Heat oil in a deep frying pan over medium heat until shimmering.
- 7Drop spoonfuls of the batter into the hot oil, frying in batches.
- 8Fry until golden brown and crispy, about 3-4 minutes per side.
- 9Remove fritters with a slotted spoon and drain on paper towels.
- 10Serve hot with a dipping sauce or chutney.
Ingredient Alternatives
split peas
Healthier: chickpeas
Cheaper: yellow lentils
Chickpeas provide similar protein content while being more widely available.
onion
Healthier: shallots
Cheaper: leeks
Shallots add a milder flavor, while leeks are often less expensive.
green seasoning
Healthier: fresh herbs
Cheaper: dried herbs
Fresh herbs enhance flavor without added calories, while dried herbs are budget-friendly.
oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier, but vegetable oil is more economical.
Techniques
Equipment
Also Known As
Originating from Trinidad, Baiganee is a beloved street food made from eggplant, reflecting the island's rich culinary heritage influenced by African, Indian, and Creole traditions. These fritters are often enjoyed as a snack or appetizer, showcasing the versatility of local ingredients. Today, Baiganee is popular at festivals and gatherings, celebrated for its crispy texture and spicy flavor.
Ingredients
- ●eggplant
- ●flour
- ●baking powder
- ●salt
- ●black pepper
- ●green onions
- ●garlic
- ●cayenne pepper
- ●water
- ●oil for frying
- ●parsley
- ●lime juice
- ●cumin
- ●onion
- ●scotch bonnet pepper
Instructions
- 1Slice eggplant into thin rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.
- 2Rinse eggplant slices under cold water and pat dry with paper towels.
- 3In a bowl, combine flour, baking powder, salt, black pepper, and cayenne pepper.
- 4Add chopped green onions, minced garlic, and finely chopped scotch bonnet pepper to the dry mixture.
- 5Mix in water gradually until a thick batter forms.
- 6Heat oil in a deep skillet over medium heat until shimmering.
- 7Dip each eggplant slice into the batter, ensuring it's fully coated.
- 8Carefully place the battered eggplant into the hot oil, frying in batches until golden brown, about 3-4 minutes per side.
- 9Remove fritters with a slotted spoon and drain on paper towels.
- 10Sprinkle with chopped parsley and a squeeze of lime juice before serving.
Ingredient Alternatives
eggplant
Healthier: zucchini
Cheaper: potatoes
Zucchini provides a similar texture with fewer calories.
flour
Healthier: whole wheat flour
Cheaper: cornmeal
Whole wheat flour adds fiber, while cornmeal gives a different texture.
scotch bonnet pepper
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño offers heat, while bell pepper is milder and more accessible.
Techniques
Equipment
Also Known As
Aloo Pie, a beloved snack from Trinidad and Tobago, reflects the island's diverse culinary heritage, combining influences from Indian and Creole cuisines. Traditionally enjoyed at street stalls, this flaky pastry filled with spiced potatoes is a popular choice for gatherings and celebrations. Today, variations abound, with fillings ranging from meat to vegetables, making it a versatile treat enjoyed by many.
Ingredients
- ●potato
- ●flour
- ●butter
- ●salt
- ●black pepper
- ●curry powder
- ●onion
- ●garlic
- ●green pepper
- ●scallions
- ●chickpeas
- ●cayenne pepper
- ●vegetable oil
- ●lime juice
Instructions
- 1Boil potatoes in salted water until tender, about 15-20 minutes.
- 2Drain potatoes and mash in a bowl until smooth.
- 3Mix flour, butter, and salt in a separate bowl until crumbly.
- 4Gradually add water and knead into a soft dough.
- 5Let the dough rest for 30 minutes covered with a damp cloth.
- 6Heat oil in a pan over medium heat and sauté onions and garlic until fragrant, about 3-4 minutes.
- 7Add green pepper, scallions, and curry powder; cook until softened, about 2-3 minutes.
- 8Stir in mashed potatoes and chickpeas; season with salt and pepper, and cayenne to taste.
- 9Remove from heat and let the filling cool slightly.
- 10Divide dough into equal portions and roll each into a circle.
- 11Place a spoonful of filling in the center of each circle.
- 12Fold the dough over to create a half-moon shape and seal the edges with a fork.
- 13Heat oil in a deep pan over medium heat until shimmering.
- 14Fry each pie until golden brown, about 3-4 minutes per side.
- 15Drain on paper towels before serving.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds a unique flavor and is healthier.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour increases fiber content.
curry powder
Healthier: homemade spice blend
Cheaper: curry paste
Homemade blends can be tailored to taste.
chickpeas
Healthier: black beans
Cheaper: canned beans
Canned beans are often more affordable and convenient.
Techniques
Equipment
Also Known As
Kachori is a popular snack originating from India, traditionally enjoyed during festivals and special occasions. These deep-fried pastries are often filled with spiced lentils or peas, showcasing the rich culinary heritage of Indian street food. Today, kachoris have found their way into the hearts (and stomachs) of food lovers worldwide, with variations emerging in different regions, each adding a unique twist to this beloved treat.
Ingredients
- ●all-purpose flour
- ●spices
- ●split peas
- ●water
- ●oil
- ●salt
- ●coriander
- ●cumin
- ●green chilies
- ●ginger
- ●garlic
- ●onion
- ●turmeric
- ●asafoetida
- ●fennel seeds
- ●black pepper
- ●curry leaves
Instructions
- 1Mix all-purpose flour and salt in a bowl.
- 2Add water gradually to form a smooth dough.
- 3Cover the dough and let it rest for 30 minutes.
- 4Soak split peas in water for 2-3 hours.
- 5Drain the split peas and grind them coarsely.
- 6Heat oil in a pan over medium heat.
- 7Add cumin seeds and let them splutter.
- 8Stir in chopped onions, ginger, garlic, and green chilies until fragrant.
- 9Add ground split peas and spices; cook for 5-7 minutes until dry.
- 10Remove from heat and let the filling cool.
- 11Divide the dough into small balls and flatten each.
- 12Place a spoonful of filling in the center and fold the dough over it.
- 13Seal the edges and shape into a ball.
- 14Heat oil in a deep pan over medium heat until hot.
- 15Fry the kachoris until golden brown, about 3-4 minutes each side.
- 16Remove and drain on paper towels before serving.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Cheaper: maida
Whole wheat flour adds fiber and nutrients.
split peas
Healthier: chickpeas
Cheaper: lentils
Chickpeas are a good protein source and often cheaper.
oil
Healthier: ghee
Cheaper: butter
Ghee adds richness without compromising flavor.
spices
Healthier: fresh herbs
Cheaper: dried herbs
Fresh herbs can enhance flavor without extra calories.
Techniques
Equipment
Also Known As
Barfi, a beloved Indian sweet, traces its roots to ancient times, often prepared during festivals and celebrations. Its name derives from the Persian word 'barf', meaning snow, reflecting its soft, melt-in-the-mouth texture. Traditionally made with milk and sugar, modern variations include flavors like coconut and chocolate, making it a versatile treat enjoyed worldwide.
Ingredients
- ●milk
- ●sugar
- ●ghee
- ●cardamom
- ●nuts
- ●saffron
- ●coconut
- ●khoya
- ●food coloring
- ●rose water
Instructions
- 1Boil milk in a heavy-bottomed pan over medium heat until it reduces by half.
- 2Add sugar and stir continuously until dissolved completely.
- 3Incorporate ghee and cook until the mixture thickens and leaves the sides of the pan.
- 4Add cardamom powder and mix well for flavor.
- 5Stir in chopped nuts and saffron strands for texture and aroma.
- 6Pour the mixture into a greased tray and spread evenly.
- 7Allow to cool for a few minutes, then cut into desired shapes.
- 8Garnish with additional nuts or edible silver leaf if desired.
Ingredient Alternatives
khoya
Healthier: ricotta cheese
Cheaper: milk powder
Ricotta provides a similar texture at a lower cost.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric gives color without the high cost of saffron.
ghee
Healthier: coconut oil
Cheaper: butter
Coconut oil is a healthier fat alternative.
nuts
Healthier: seeds
Cheaper: dried fruits
Seeds are often cheaper and provide similar crunch.
Techniques
Equipment
Also Known As
Fudge originated in the United States in the late 19th century, becoming a popular treat at fairs and candy shops. Its rich, creamy texture and sweet flavor make it a beloved dessert, especially during holidays and celebrations. Today, fudge comes in various flavors and styles, from classic chocolate to adventurous combinations, enjoyed by many around the world.
Ingredients
- ●sugar
- ●butter
- ●milk
- ●chocolate
- ●vanilla extract
- ●marshmallow fluff
- ●nuts
- ●salt
Instructions
- 1Grease a square baking dish with butter or cooking spray.
- 2Combine sugar, butter, and milk in a saucepan over medium heat.
- 3Stir continuously until the mixture comes to a boil.
- 4Boil for 4-5 minutes without stirring, until it reaches soft ball stage (234-240°F).
- 5Remove from heat and add chocolate, stirring until melted and smooth.
- 6Mix in vanilla extract and marshmallow fluff until fully incorporated.
- 7Fold in nuts if using, mixing evenly throughout the fudge.
- 8Pour the mixture into the prepared baking dish, spreading evenly.
- 9Let the fudge cool at room temperature until set, about 2-3 hours.
- 10Cut into squares and serve.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil offers a dairy-free option while maintaining texture.
chocolate
Healthier: dark chocolate
Cheaper: chocolate chips
Dark chocolate has less sugar and more antioxidants.
milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories and suitable for lactose intolerance.
nuts
Healthier: seeds
Cheaper: dried fruit
Seeds provide crunch without allergens.
Techniques
Equipment
Also Known As
Jalebi is a popular Indian sweet often enjoyed during festivals and celebrations. Its origins can be traced back to ancient times, with variations found in many cultures across the Middle East and South Asia. The dish is characterized by its crispy texture and sweet syrup, making it a favorite among dessert lovers.
Ingredients
- ●all-purpose flour
- ●yogurt
- ●water
- ●sugar
- ●saffron
- ●cardamom
- ●ghee
- ●rose water
Instructions
- 1Mix flour, yogurt, and water to form a smooth batter.
- 2Let the batter rest for a few hours.
- 3Heat ghee in a deep pan.
- 4Pour the batter into a piping bag.
- 5Pipe the batter into the hot ghee in circular shapes.
- 6Fry until golden and crisp.
- 7Soak the fried jalebis in warm sugar syrup flavored with saffron and cardamom.
- 8Serve hot, optionally garnished with rose water.
Ingredient Alternatives
all-purpose flour
Healthier: whole wheat flour
Whole wheat flour adds more fiber.
sugar
Healthier: honey
Honey is a natural sweetener.
Techniques
Equipment
Also Known As
Kurma is a traditional Indian dish, often served with rice or flatbreads, and is known for its rich coconut flavor and aromatic spices.
Ingredients
- ●2 cups mixed vegetables (carrots, beans, peas)
- ●1 cup coconut milk
- ●1 onion, finely chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp garam masala
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add chopped onions and sauté until golden brown.
- 3Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 4Add chopped tomatoes and cook until they soften.
- 5Mix in turmeric powder, red chili powder, and salt, stirring well.
- 6Add the mixed vegetables and sauté for a few minutes.
- 7Pour in the coconut milk and bring to a simmer.
- 8Cover and cook for about 10-15 minutes until the vegetables are tender.
- 9Stir in garam masala and cook for an additional 2 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
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