Saheena is one of those popular street foods in Trinidad and Tobago that I absolutely love to eat. The main ingredients in this fried delicacy are dasheen bush leaves (also known as taro, spinach, bhagi), flour and split peas powder.
It’s enjoyed mostly with some hot chutney, either grated or boiled and there are 2 ways to make this delicious fried food item. One way involves rolling the dasheen leaves and the other way if with a batter or paste to which the finely sliced dasheen leaves are added. In this recipe, I’ll be adding the leaves to a batter to form a paste that I will fry.
- 1 cup flour
- 1/4 cup split peas powder
- 5 dasheen bush leaves
- 1 tsp baking powder
- 1 tsp yeast
- 1 tsp salt
- 1/2 tsp JGM PRODUCTS saffron/tumeric
- 1/2 tsp JGM PRODUCTS roasted geera
- 1/4 green seasoning (combination of chadon beni/culantro, garlic, pimento, chives)
- 1 lime, juice from
- 1/2 cup water
- Oil for frying
- Thinly slice the dasheen bush leaves.
- Wash 2-3 times with water and lime juice. Squeeze as much water out of the washed leaves as possible.
- In a separate bowl, combine the dasheen bush leaves, split peas powder, turmeric, geera, green seasoning and salt. Using your hands, mix everything together.
- Once everything is properly mixed in, add the flour, baking powder and yeast.
- Add warm water and mix well. Ensure all ingredients are nicely incorporated. Mixture should not be stiff neither should it be runny.
- Set aside for approximately 30 minutes.
- Heat oil in a pot over medium heat. Using your hands, form a small ball with the mixture and then flatten it slightly.
- Place into the oil and fry on either side until golden brown.
- Enjoy with some homemade chutney.
Check out the video here:
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