🇹🇹 Trinbagonian Doubles Recipe by Chef Shaun Doubles is a popular handheld-style dish comprised of two fried baras/flatbreads with curried channa/chickpeas in the middle. It’s usually served with various chutneys and kuchelas made from the many fruits we have here in Trinidad and Tobago. It’s commonly served and enjoyed as a breakfast meal, but people also eat it as a snack, lunch, dinner, or late-night meal. Yield - 15 Servings. Bara Ingredients: All Purpose Flour - 3 cups (sifted) Brown Suga

Trini Chicken Pelau Cooked In De Bush Yield - 6 to 8 Servings. Ingredients: Whole Chicken- 1 (4 lbs) Lime Juice - 1/4 cup Pimento- 1 cup (finely chopped) Garlic- 1/2 cup (finely chopped) Onion- 1 1/2 cups (finely chopped) Chive- 1 cup (chopped) 1/4 cup Chadon beni-1 1/2 cups (chopped) 1/4 cup Fine Thyme - 5 sprigs Spanish Thyme - 3 leaves Scotch Bonnet Pepper- 2 tbsp 1 whole Black Pepper - 1 tsp Salt- to taste Coconut Oil - 1/2 cup Brown Sugar- 1 cup Roucou - 2 tbsp Smoked Pork Bones - 1 lb Rice

Sada Roti Recipe by Chef Shaun 🇹🇹 Sada is a type of Indian-inspired flatbread. Here in Trinidad & Tobago, we typically eat this with various fillings in the morning time. Anything from tomato choka, scrambled eggs or stewed meats. This could also serve as an excellent Pita bread substitute. Yield – 8 to 12 Servings. Ingredients All Purpose Flour- 4 cups (sifted) Baking Powder- 4 tsp Salt- 1 tsp Brown Sugar- 1 1/2 tsp Water- 1 1/2 - 2 cups (room temperature) Method 1. Start by adding your flour