Trinidad & Tobago · Indo-Caribbean
Doubles
Two soft bara filled with curried chana, tamarind and pepper sauce — Trinidad's morning ritual.
- Prep
- 90 min
- Cook
- 40 min
- Total
- 130 min
- Serves
- 6
- Difficulty
- Advanced
- Course
- Breakfast
Ingredients
6 servings
- Flour500 g
- Turmeric1 tsp
- Yeast7 g
- Chickpeas, soaked400 g
- Tamarind pulp100 g
- Scotch bonnet sauce2 tbsp
Preparation
- 1
Make a soft yeasted dough with flour, turmeric and water and prove 90 minutes.
- 2
Curry the chickpeas until soft and slightly broken down.
- 3
Fry small flattened rounds of dough to make the bara.
- 4
Fill two bara with chana and top with tamarind and pepper sauce.
Nutrition
Nutrition per serving · Calculated
- calories
- 452 kcal
- protein
- 16 g
- carbs
- 74 g
- fat
- 11 g
- fiber
- 9.2 g
- sugars
- 8 g
- sodium
- 690 mg
The ingredient behind this recipe
Tamarind
Caribbean PantrySweet-sour pulp used from candy balls to chutneys and sauces.
- Origin
- East Africa, widespread across the Caribbean
- Flavour
- Sour, date-like, molasses depth
- Calories / 100g
- 239 kcal
- Seasonality
- February to May
The story behind this ingredient
Tamarind trees shade Caribbean yards and schoolyards. Its pulp sweetened into tamarind balls is the region's most persistent street sweet.
More recipes with this ingredient
Caribbean Culinary Ecosystem