Here’s Another Weekend Project for the Yeast in Your Pantry
Your kitchen’s going to The Caribbean.
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In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new .
Now that the breadmaking craze has simmered down, and baking aisles are no longer being ravaged at light speed, chances are it’s easier to find a packet of dry active yeast. Or – if you were one of those ravaging bakers, you’ve still got a packet or two in the kitchen.
If you’re searching for another satisfying weekend project – but you’ve had just about enough focaccia – look no further. Kwame Onwuachi’s Doubles class, available on the , will fit the bill. However, while many projects culminate in a single unit (a loaf of sourdough, a towering cake) Kwame’s Doubles recipe2020欧洲杯最新战况 will have you setting out a gorgeous, eye-catching spread that, when brought together, makes for an exciting way to indulge on a Saturday afternoon.
Doubles is a popular street food from Trinidad and Tobago. According to Kwame, the dish gets its playful name from a legend: “There was a guy that ordered the bara, which is the bread that it comes on – and it used to come one at a time – and he didn’t wanna wait in line for another piece. So, he asked ’em to double it up and it’s been called that ever since.”
2020欧洲杯最新战况Kwame begins the dish by making bara from scratch. With turmeric, all-purpose flour and, of course, active dry yeast, he forms a dough that requires two hours to rise. But rather than tend to a garden or put on a show, he makes the rest of the dish’s components in the meantime. (This project really keeps you busy!)
2020欧洲杯最新战况To whip up the next part, the channa (a chickpea curry), Kwame uses a cocktail of spices, aromatics, a Scotch bonnet chile and chickpeas to create a topping for the flatbreads. Keep in mind: The channa takes an hour to simmer down completely – so there’s not a moment to waste between rising the bara dough and getting the channa started on the stove.
Once that’s bubbling, Kwame makes three condiments – tamarind, pepper and cilantro sauce – as well as a grated cucumber and cilantro garnish.
Finally, once the dough is done rising, Kwame rolls out pieces into flatbreads and deep fries them.
The amount of moving parts in this dish is no joke, but trust us, it’s all worth it once you assemble each double – hearty channa spooned over freshly-fried bara, topped with the trio of sauces and finished with the cool garnish.
Check out Kwame’s class for yourself to take your taste buds on a little trip without ever leaving your kitchen.