We are all in for a treat today, as we hear from Moy Lovell about Doubles, the street food she says “profoundly connects” everyone in her country, the republic of Trinidad and Tobago, regardless of race, ethnicity, or socio-economic status.
Doubles sounds simple enough - just fried bread called “bara” topped with a flavourful Channa (or chickpea) Gravy - but it’s so good that, after making it before this interview, I knew I had to make a QUADRUPLE batch to satisfy my family when the day came to photograph the Doubles.
As you may have guessed, the dish has its roots in India, which was the perfect starting point for Moy to teach me about the unique history and diversity of Trinidad and Tobago.
Also, the version Moy gave me is gluten-free, as Moy cannot eat any gluten at all, and has used her considerable baking skills to develop recipes for many classic dishes. We discuss her diagnosis at length, but because this episode was already so rich and packed with information, I’m also releasing a bonus episode this Friday with Moy’s best tips for baking gluten-free foods.
- Moy’s jobs as an interior designer, artist, and baker
- A History Lesson: Afro-Trinidadians & Indo-Trinidadians
- Celiac disease and failure to diagnose
- Opening a gluten-free shop and the people Moy serves
- Memories of Moy’s dad baking bread: “a taste of heaven”
- Family food traditions and a family catering business
- The savviness & worldliness of Trinidadian tastes
- The Indo-Trinidadian dish that "profoundly connects" all Trinidadians
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How to Contact Moy Lovell of Moy's Gluten-Free Kitchen