Doubles with Callaloo Filling
60% authentic · Trinidadian Fusion
A creative twist on Trinidad Doubles, replacing the traditional channa filling with a savory and flavorful callaloo (taro leaves and okra stew), offering a unique regional taste.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour2 cups
- Semolina flour1/4 cup
- Active dry yeast1 teaspoon
- Turmeric powder1 teaspoon
- Salt1 teaspoon
- Sugar1 teaspoon
- Vegetable oil1/4 cup
- Waterapprox. 3/4 cup
- Taro leaves (dasheen leaves)1 lb
- Okra1/2 lb
- Onion1 medium
- Garlic4 cloves
- Ginger1 inch piece
- Pimento peppers2
- Coconut milk1/2 cup
- Butter or margarine2 tablespoons
- Saltto taste
- Black pepperto taste
- Vegetable oil for fryingsufficient
Steps
- 1
Prepare the Bara dough as described in the Classic Trinidad Doubles recipe. Let it rise.
- 2
For the Callaloo Filling: Wash and finely chop taro leaves. Trim and chop okra. Sauté chopped onion, garlic, ginger, and pimento peppers in butter/oil until fragrant.
- 3
Add chopped okra and cook for 5 minutes. Add chopped taro leaves and cook until wilted. Stir in coconut milk and enough water to achieve a thick, stew-like consistency. Simmer for 20-30 minutes, stirring occasionally, until the callaloo is smooth and tender. Season with salt and black pepper.
- 4
Divide the bara dough and roll into thin flatbreads.
- 5
Fry the flatbreads in hot oil until puffed and golden brown. Drain on paper towels.
- 6
Assemble by spooning the callaloo filling onto one bara and topping with another. Serve immediately.
