MAKE FILLING:
3 If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside. If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside.
4 Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute. Add the curry powder and mix well. Cook for 30 seconds and then add ¼ cup of water.
5 Stir in the drained chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water, the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender, about 45 minutes. Set aside.
ASSEMBLE & FRY:
Canola oil for frying
Hot Pepper Sauce (page 257), for serving
Kuchela (page 266), for serving
Finely shredded cucumber, for garnish
ASSEMBLE & FRY:
6 Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4½ inches in diameter (dampen your hands with water if the dough is sticky).
7 Heat about 1 cup of canola oil (at least 3 inches deep) in a frying pan or medium saucepan. Test the temperature of the oil by sprinkling a bit of flour into it; if the flour bubbles and sizzles the oil is ready. Add the dough circles in batches and fry turning once, until lightly browned on both sides, about 40 seconds. Remove from oil with a slotted spoon and drain on paper towels. Keep warm.
8 To serve, place 2 tablespoons of chickpeas on a piece of fried dough. Top with the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough.
MAKES 25 TO 30
Vegetable fritters are popular Trinidadian snacks and are largely East Indian in origin. Katchourie is often sold at the same street stands that sell Phoulourie (page 53) and Sahina (page 54). This dish requires a little planning ahead since the split peas need to be soaked overnight.
2 cups dried yellow split peas, soaked overnight in 6 cups water
3 cloves garlic, finely chopped
1 small onion, finely chopped
3 fresh pimiento peppers, finely chopped, or 1½ teaspoons paprika
¼ cup chopped chives, or 2 scallions, chopped
⅓ cup all-purpose flour
½ teaspoon ground turmeric
2 teaspoons coarse salt
1 Scotch bonnet pepper or other hot red chili pepper, finely chopped
1 cup canola oil, for frying
1 Drain the split peas and grind in a food processor to a coarse paste.
2 In a bowl, combine the ground split peas with the garlic, onion, pimiento, chives, flour, turmeric, salt, and hot pepper. Add enough water to form a loose dough, about the consistency of uncooked meatloaf.
3 Form the dough into patties 3 inches wide and ½ inch thick.
4 Heat the oil in a saucepan until hot (test by dropping a little flour into the pot; if it sizzles vigorously, the oil is ready). Add the patties in batches (do not overcrowd). Fry on each side until golden brown. Remove and drain on paper towels. Serve hot.
Tip: Pimiento Peppers
Pimiento peppers are available at Latino markets, supermarkets that have a good variety of Latino goods, and online. They are sometimes called by the Spanish name aji dulce.
MAKES 24
These split-pea fritters are just one of many fried snacks found in Trinidad. No one knows the origin of the name but it’s generally agreed that they were created by East Indian indentured laborers. Phoulourie has a close resemblance to the batter used for pakora—Indian battered fried vegetables. Like pakoras these fried treats are usually served with Tamarind Sauce or Shado Beni Sauce, but Mango Chutney and other fruit chutneys are popular too. (Note: This batter is also used for making Sahina, page 54.)
2 cups dried yellow split peas or 1½ cups besan (chickpea flour)
2 cloves garlic, finely chopped
½ teaspoon ground turmeric
¼ teaspoon ground cumin
4 teaspoons baking powder
2 cups all-purpose flour
1 teaspoon coarse salt
½ teaspoon chili powder
2 cups canola oil for frying
1 Place the dried split peas in a pot with 6 cups of water and bring to a boil. Lower the heat and simmer until soft, about 45 minutes.
2 Drain the split peas and place in a food processor. Grind into a coarse meal, resembling couscous. Add the garlic, turmeric, cumin, baking powder, flour, salt, and chili powder and grind by pulsing until well combined. (Or, if using besan, stir into a bowl with the other ingredients until well combined.)
3 Gradually add about 1 cup of water to the split pea mixture, stirring to form a thick batter.
4 Heat the oil in a deep frying pan. Working in batches, drop the batter into the hot oil by tablespoonful. Fry the phoulourie until golden brown, turning often. Remove from the oil with a slotted spoon and drain on a plate lined with paper towels or a wire rack set over a baking sheet.
5 Serve with Tamarind Sauce (page 265), Shado Beni Sauce (page 263), Mango Chutney (page 267), or other fruit chutneys.
MAKES 24
Sahina, batter-dipped greens filled with ground split peas, are often sold along with Doubles (page 51) for breakfast. The traditional recipe makes use of dasheen/taro leaves, which are available in Caribbean markets, but you can substitute collard greens, which are about the same width and consistency if a little more bitter. More tender kale provides a lovely variation as well.
6