A fusion of Caribbean flavors will remind you of vacation

West Indian cuisine has traditionally blended whatever ethnic influences sailed through on the trade winds.

from the August 15, 2007 edition

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Fried dough

1/3 cup warm water (100-110 degrees F.)

1/4 teaspoon sugar

1 teaspoon yeast

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

To make the dough: Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles. In a large bowl, combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed – about 1/2 cup – until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour.

Chickpea filling

1 16-ounce can chickpeas
(garbanzo beans)

1 tablespoon canola oil

1 onion, thinly sliced

3 cloves garlic, minced

4-1/2 teaspoons curry powder (or to taste)

Pinch of ground cumin

Salt and freshly ground black pepper
to taste

Canola oil for frying

Hot sauce for serving, to taste

Finely shredded cucumber, pickled vegetables, or chutney for toppings

To make the filling: If you're using dried chickpeas, rinse and drain them. Next, put them in a pot with six cups of fresh water. Bring to a boil and simmer for about an hour, or until tender. Drain and set aside.

If you're using canned chickpeas, drain them in a colander and rinse well with cold water. Set aside.

Heat the tablespoon of canola oil in a heavy skillet over medium heat and add the onion. Cook until translucent. Add the garlic and stir well, frying for one minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water.

Stir in the chickpeas, cover, bring to a
boil, and simmer for five minutes. Remove
the lid and add one more cup of water. Stir in the cumin, salt, and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside.

To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a thin circle about 4-1/2 inches in diameter. Dampen your hands with canola oil if the dough is sticky.

Heat about one cup of canola oil in a frying pan or medium saucepan that has sides at least three inches high. Test the oil by sprinkling a bit of flour into it: If the flour bubbles and sizzles, the oil is ready. Add the dough circles and fry, turning once, until they are lightly browned on both sides, about 40 seconds. Place two tablespoons of chickpea filling on each piece of fried dough. Season with hot sauce and add vegetable toppings if desired. Top with another piece of fried dough.

Serves 6.

source: www.fabulousfoods.com

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