Zalina Narinesingh
Ali's Doubles
Zalina makes a double batch of this filling when she makes them for her family.
Channa Filling:
3 cans (each 19 oz/540 mL) chick peas, including liquid 3
2 tbsp vegetable oil 30 mL
1 tbsp curry powder 15 mL
5 cloves garlic, peeled and mashed 5
2 green onions, chopped 2
1 tbsp chopped fresh thyme 15 mL
1-1/2 tsp toasted ground cumin 7 mL
Salt to taste
Barrah:
3 cups warm water 750 mL
1 tsp saffron powder 5 mL
1 tsp each baking powder and salt 5 mL
7 cups (approx.) all-purpose flour 1.75 L
Vegetable oil
Hot pepper sauce
Channa Filling: In large pot over medium-high heat, bring chick peas and liquid to boil. Boil for 15 minutes. Drain, reserving liquid.
Meanwhile, in separate saucepan, heat oil over medium heat. Cook curry powder, onions, garlic and thyme, stirring, for 3 minutes. Add 1/2 cup (125 mL) water and bring to boil. Reduce heat and simmer, stirring often, until mixture is thickened and forms a paste. Stir in an equal amount of the reserved chick pea liquid. Stir in chick peas and cumin. Season with salt to taste. Keep warm.
Barrah: In large bowl, whisk together water, saffron, baking powder and salt. Whisk in about half of the flour to make a smooth paste. Stir in enough of the remaining flour to make a soft dough. Dipping hands in oil to prevent sticking and adding more oil as necessary, knead dough until smooth.
Sprinkle work surface with flour and then with oil. Keeping hands oiled, break off pieces of dough the size of a walnut. With tips of fingers, flatten each piece into a very thin circle, about 4-inches (10 cm) in diameter.
In large pot, heat 4- to 6-inches (10 to 15 cm) of oil to 375°F (190°C). Deep-fry 1 to 2 barrah at a time, turning once, for about 30 seconds or until golden and puffed. Transfer to paper towel-lined baking sheet. Repeat with remaining barrah, making sure oil is heated between batches.
Assembly: Place one barrah on plate and top with a loving spoonful of Channa Filling, season with hot pepper sauce and top with another barrah. Makes about 30 "doubles".
Pigeon Peas and Beef Pelau
3 lbs beef top sirloin, cubed 1.5 kg
1 tbsp Chinese five-spice powder 15 mL
1 bulb garlic, peeled and mashed 1
1 tsp sesame oil 5 mL
Salt
1/4 cup vegetable oil 50 mL
4 cans (each 15 oz/425 g) pigeon peas, 4
drained and rinsed
2 cups long grain white rice 500 mL
8 sprigs fresh thyme, chopped 8
6 Dasheen bush leaves, chopped 6
3 green onions, chopped 3
3 carrots, diced 3
1 medium ripe plantain, chopped 1
1 sweet red pepper, chopped 1
1/2 cup diced Trinidad pumpkin 125 mL
1 can (14 oz/398 mL) coconut milk 1
1 cup chicken stock 250 mL
2 tbsp black bean sauce 30 mL
1 tbsp soy sauce (mushroom-flavored or regular) 15 mL
1 tbsp Worcestershire sauce (optional) 15 mL
In colander, rinse beef cubes in cold running water. Drain well. Transfer to large bowl. Add five-spice powder, garlic, sesame oil and 1/2 tsp (2 mL) salt and toss to combine.
In very large pot, heat oil over medium-high heat. Add beef mixture and cook, stirring, for 15 minutes or until liquid has evaporated. Stir in pigeon peas, rice, thyme, Dasheen, green onions, carrots, plantain, red pepper and pumpkin. Cook, stirring, for about 5 minutes or until heated. Stir in 2 cups (500 mL) water, coconut milk, chicken stock, black bean sauce, soy sauce and Worcestershire (if using). Bring to boil. Reduce heat to low, cover and simmer for 20 minutes or until rice and beef are tender. Season with salt to taste. Makes about 10 servings.
Tip: Zalina uses a mortar and pestle to mash the garlic. There are 10 to 12 cloves of garlic in 1 bulb.
If Dasheen bush leaves are not available, substitute 2 cups (500 mL) chopped collard greens or spinach.
