Double-Pepper Scotch Bonnet Doubles

Ingredients

• 2 cups dried chickpeas (channa), soaked overnight
• 4 cups all-purpose flour
• 2 teaspoons ground turmeric
• 3 tablespoons curry powder
• 3 whole Scotch Bonnet peppers, minced
• 0.25 cup Caribbean green seasoning (cilantro, culantro, thyme, garlic)
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 0.5 teaspoon baking powder
• 3 cups vegetable oil for frying
• 4 tablespoons Scotch Bonnet pepper sauce
• 2 teaspoons salt

Instructions

1. 1

   Boil the soaked chickpeas in a large pot with 1 teaspoon of turmeric and salt until very tender, about 45-60 minutes.

2. 2

   In a separate pan, sauté half the minced Scotch Bonnets and green seasoning, then add the cooked chickpeas with a splash of their cooking liquid and curry powder; simmer until thick.

3. 3

   To make the bara (bread), mix flour, yeast, sugar, baking powder, remaining turmeric, and warm water into a soft, slightly sticky dough.

4. 4

   Let the dough rise in a warm place for 90 minutes until doubled in size, then punch down and form into golf-ball-sized rounds.

5. 5

   Flatten each dough ball into a very thin 5-inch circle using oiled fingers.

6. 6

   Flash-fry the dough circles in hot oil for 5 seconds per side until puffed and pale gold; drain on paper towels.

7. 7

   Assemble by placing two fried baras on a plate, ladling a generous portion of the spicy channa in the center.

8. 8

   Top with the remaining minced fresh Scotch Bonnets and a heavy drizzle of Scotch Bonnet pepper sauce for maximum heat.