Trinidad & tobago

C is for Caribbean


Quantity Ingredient
325g plain flour
2 teaspoons fast-action dried yeast
1/2 teaspoon caster sugar
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
2 tablespoons vegetable oil
1 onion, finely sliced
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon Jamaican curry powder
1 x 400g can chickpeas, drained and rinsed
1 teaspoon sea salt
200ml vegetable oil, to deep-fry
jamaican hot pepper sauce, to serve


  1. Mix the flour, yeast, sugar, turmeric and pepper together, then add the salt and 200ml water. Stir to combine, then knead briefly into a soft dough. Transfer to an oiled bowl, cover and leave in a warm place for 1 hour, or until doubled in size.
  2. Heat the oil in a pan and add the onion and garlic. Stir-fry on a medium heat for 10 minutes until golden brown, then add the spices and stir-fry for a further minute. Add the chickpeas, 300ml water and the salt. Bring to the boil, then reduce the heat and simmer, uncovered, for 30 minutes. Taste and add more salt if needed.
  3. Once the dough has doubled in size, punch it down and divide it into 8 pieces. With lightly oiled hands, flatten each piece into a circle, or bara, approximately 10cm across.
  4. Heat the vegetable oil in a wok or saucepan to 180°C, or until a cube of bread dropped in fizzes and turns golden within 30 seconds. Fry 3 bara at a time for 40 seconds on each side until golden brown, then drain on kitchen paper.
  5. Place 2 tablespoons of the chickpeas on half the bara, add the hot pepper sauce, then top with another bara before serving.
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