The Islas Audio Companion + The Deliciousness of Trinidadian Doubles
Listen to 'Islas', plus my latest for the New York Times
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Islas Audio Companion | No. 2
Last week, I announced an exciting new audio project: the Islas Audio Companion. Motivated in part by my mom’s love of audio books, and her visual impairment, I’ll be reading excerpts from my new book Islas: A Celebration of Tropical Cooking. I’m starting with the introduction, laying the foundation for the research and storytelling that went into the project. I’ll also share recipes, including behind-the-scenes anecdotes and tips not included in the book.
For the first few weeks, I’ll be sharing the audio companion for all La Piña subscribers. Starting in April, it will be exclusive for paid subscribers. Please consider signing up for a paid subscription, which will enable me to continue to compensate the brilliant, creative people who lend me their talents.
Why Doubles Remain Trinidad’s Most Popular Food
I interviewed dozens of people for Islas, many with amazing stories that surpassed the scope of the book. Among them was Badru Deen—the son of descendants of Indian indentured laborers in Trinidad who are credited with inventing the popular, beloved dish called doubles.
There’s something distinctly satisfying about messy food: sauce dripping down the side of your mouth, juices drizzling across your fingers. It’s the experience you might have when eating a taco or a burger. And it’s most definitely the experience of eating doubles.
A popular street food from Trinidad and Tobago, doubles are made up of three elements: cumin and turmeric-laced bara (fried bread); flavorful channa (spelled with two n’s in Trinidad), or chickpeas; and spicy-sweet, tangy sauces and chutneys.
Because I couldn’t do his story justice in Islas, I wrote about Badru’s family and the history of this dish for The New York Times. I’m also honored to have adapted his family’s treasured recipe (which he’d never shared) along with recipes for Tamarind Sauce and Spicy Mint-Cilantro Chutney from Islas.
Where I’ll be
Even more events on the calendar!
Thursday, March 28 · 6 - 7:15 PM EST - VIRTUAL: Milk Street Cooking Class, Diaspora Co-sponsored
Come island-hop with spices—and guest chef Von Diaz—as your guide!
Wednesday, April 10 · 6 - 8 PM EST - Flyleaf Books at Lantern Restaurant
A book signing and tasting at Lantern Restaurant (423 West Franklin Street, Chapel Hill, NC 27516). Tasting tickets are $10, and each person must have a ticket to attend.
Saturday, May 25 · 11 AM EST Fearrington Village, NC
A book signing and conversation featuring Von Diaz with Lauren Vied Allen and Brigid Washington.
Thursday, June 13 · 7 PM EST Archestratus Books in Brooklyn, NY
Book signing and conversation.
Friday, June 21-Sunday, June 23: Cookbook Fest in Napa Valley
Book-signing, talks, and cooking over open fire.
Purchase your copy of Islas: A Celebration of Tropical Cooking on Amazon, Bookshop, Barnes & Noble, or signed copies from Kitchen Arts & Letters and Bold Fork Books.
Writer: Von Diaz | Editor: KC Hysmith
Islas Audio Companion: Sound Design, Jud Esty Kendall | Audio from Puerto Rico Dept Of Tourism 1950's, courtesy of the Perlinger Archives.