Saturday, January 31, 2015

Across The Carribbean Sea

Hi Guys!

  Happy weekend!! It's the last day of January!! Whoo-hoo, I hope you finish the month well and inspired. This week I decided to venture to the Caribbean (figuratively) with the creation of Doubliz. A cross between Doubles from Trinidad and Pikliz from Haiti to create a cross cultured appetizer/dinner that is Daniel fast, vegan and vegetarian friendly.

 Doubles are a very popular street food from Trinidad heavy in curry, cumin spices and typically served on a fried dough called Barra with a chutney and pepper sauce. Pikliz is a poplar Haitian side dish, made with a base of cabbage, vinegar and many peppers. Typically served with griot ( fried season pork), rice and fried plantains. I am Haitian so I loooove Pikliz, it's tart and spicy with a crunch, and a great combonation to the doubles in my opinion. I got a chance to visit Trinidad last year and tried doubles; it was a spicy warm and tasty grub served on a soft pastry with a great mix of Indian and Trini culture. 

You will need either small flour or corn tortillas, otherwise use a recipe for barra to remain authentic to the Trinidadian food.

The Recipe goes as follows:

  • 1/4 A head of cabbage washed & thinly sliced
  • 1 Large carrot washed, peeled 7 thinly sliced
  • 1/2 Onion thinly sliced (red or white)
  • 2 Habanero peppers thinly sliced (use gloves)
  • 2-4 Sweet peppers thinly sliced
  • 1/2 Yellow pepper thinly sliced
  • 1/2 Red pepper thinly sliced
  • 1/2c White vinegar
  • 2-3 Cloves of garlic small chopped
  • Salt & pepper
  • 1 Shallot thinly sliced
After washing and thinly slicing the vegetables, put them in a bowl and use tongs to mix everything together, taste. Place in a jar and put in the fridge for at least 3-5 days. So that the flavors can marinate and become Pikliz. (It will be worth it)

  • 1 Can of chickpeas/garbanzo beans
  • 2-3 cloves of garlic small chopped
  • 1/4c Extra virgin olive oil + more
  • 1/2 Onion chopped
  • 2Tbs cumin
  • 2Tbs curry
  • 1Tsp turmeric
  • Salt & pepper
  • 1/4c water
 Drain and wash chickpeas, place in a bowl with garlic, cumin, turmeric, curry, 1/2 of the oil, salt and pepper. Mix then place in a bowl and refridgerate for about an hour. Heat a pan, add oil and onions sauté, then slowly add in the chickpea mix from the fridge and sauté. After about 4 minutes, add in water and let it simmer for about 5 minutes on low heat. Taste and adjust seasoning.

Using your tortilla or barra place double mixture in, top with Pikliz and enjoy the culture fusion of the Caribbean.

Till Next Week,
 Happy Manjè (eating)

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