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Chickpea Doubles with Tamarind and Scotch Bonnet Pepper Sauce
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The Daily
5/9/20
Chickpea Doubles With Tamarind and Scotch Bonnet Pepper Sauce
Traditional Trinidadian doubles are served open-faced and quickly wrapped in wax paper, keeping the spicy filling piping hot. Try leftover tamarind sauce in margaritas, drizzled over fresh mangoes, or with roast pork.
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