By Niko Stevens
Street food, whether bought from a cart or prepared at home, always has three things in common: grease, salt, and a flavour you can’t forget. But in Trinidad, another ingredient is added to the list; spice. Caribbean doubles are no exception. For most, spice is the extra kick needed to take the dish from good to great. But for a seven year old kid with taste buds best acquainted with buttered noodles, it was the thing that summoned tears to the eyes. 
On my first visit to Trinidad, my vendetta against spice put my family through all the stages of grief. At first, there was sympathy and denial. Oh, he’s just too young. Just tone it down a little. Then he’ll eat it. Then, there was bargaining. Just try some. You’ll probably like it. Then, outrage. A kid who doesn’t like doubles? Who won’t eat spice? Followed by pleading. Well, you have to eat something. And then, when all seemed hopeless, there was my Nanny, with the solution. 
“How about just the bara?” she suggested. 
Hesitantly, I followed my Nanny to the sizzling pan, where the next batch was frying on the stove.

​(Background photo not mine)

​I stood on my tiptoes and looked down. Without the monstrous mixture of chickpeas and onions (known more commonly as channa), the fried flatbread looked almost good. 
​It was with great stubbornness (and hunger) that I finally surrendered. I would try one. Just one. I probably wouldn’t even like it. 
Nanny sat me down at the long wooden table, and set down a plate. In the centre, there was a glistening golden bara, fresh from the pan. A smell that warmed my chest wafted off, making my empty belly grumble. 
That first bite was unlike anything I’d ever tasted before. Crunchy on the outside, fluffy on the inside. That salty, savoury flavour you can’t find anywhere else. Infused warmth filled me, making me glow from the inside out. 
“Well? Do you like it?” asked my Nanny. 
I looked at her, and smiled. “Can I have another?” 
She smiled back, and made me a plate. 
Since then, my battle against spice has ended. But to this day, when my grandparents visit and the breakfast table fills with Caribbean food, I still reach for channa-less bara. For old times sake. ​

Nanny's Doubles Recipe:
Baras
Flour 2 ½ (All Purpose)
Turmeric ½ tsp
½ tsp salt and sugar
One pack of instant yeast 
​Mix and add water
Let Rise 30-45 mins 
*if dough is sticky add 1 TBS oil
Channa (optional)
Open 1 can of chickpeas then drain and rinse
Heat 2 tbs oil (medium heat)
Add 1 small chopped onion to oil
Add chickpeas, Seasoning Mixture, ¼ cup water, 1 TBS curry powder, 1 tsp salt, ¼ ground cumin
Simmer and mash
Frying the Doubles
Heat 2 cups of oil (high)
Grease hands with oil 
Take 1 tsp of baras
Flatten into shape
Fast fry on each side for about 15s

My Nanny making doubles