Doubles [Isaiah Martinez] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 83) by Bryant Terry

  • cucumbers
  • ground cumin
  • curry powder
  • onions
  • butternut squash
  • turmeric powder
  • dry yeast
  • all-purpose flour
  • vegetable oil
  • tamarind paste
  • cane vinegar
  • Scotch bonnet chiles
  • Caribbean hot sauce
  • shadow beni
  • dried chickpeas
  • Yukon Gold potatoes
  • jaggery
  • EYB Comments

    Can substitute new potatoes for Yukon Gold potatoes, habanero chiles for Scotch bonnet chiles, cane sugar for jaggery, and cilantro for shadow beni. Must soak chickpeas overnight.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute new potatoes for Yukon Gold potatoes, habanero chiles for Scotch bonnet chiles, cane sugar for jaggery, and cilantro for shadow beni. Must soak chickpeas overnight.

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