Name: Trinidad Saheena Recipe
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 12-15
Cuisine: Caribbean
Ingredients: 1 lb Split Pea Flour; 1 lb All-Purpose Flour; 1 1/2 lb Dasheen Leaves (washed, de-stem); 1 tablespoon Curry Powder; 1 teaspoon Baking Powder; 1 teaspoon Salt; 2 teaspoons Ground Cumin; 1/2 Lime juiced; 3-4 Cups Water; 1 cup Bandania (Chadon Beni); 1 Stem Thyme Leaves; 12 Garlic cloves; 1 stem Parsley; 3 Seasoning Peppers; 1/2 Cup Water; 1/2 Scotch Bonnet Pepper seeds removed

Aerial shot of Trinidad Saheena with dip on the side

Saheena is a beloved Trinidadian snack, especially enjoyed during Diwali and as a popular street food in various parts of Trinidad. This savory fritter stands out with its two key ingredients—yellow split pea flour (commonly known as Dahl) and dasheen leaves, which are from the taro plant and are famously used to make Callaloo. Combining these ingredients creates a delicious, earthy-flavored vegetable fritter that's fried to crispy perfection.

This recipe showcases the traditional 'rolled' version of Saheena, a unique technique that many believe elevates the flavor. Try it yourself and enjoy a delicious Trinidadian veggie snack with a satisfying crunch.

#Caribbean Vegetarian #Trinidad #Lacto Vegetarian #Ovo Vegetarian #Vegan #Vegetarian #Whole30 #Thanksgiving #Vegetables #Deep Frying #Healthy Snacks and Appetizers

You'll love this Trinidad Saheena recipe because it’s a crispy, flavorful snack that’s both earthy and savory. Made from a unique blend of yellow split peas and dasheen leaves, it’s not only a traditional dish for Diwali but also a popular street food in Trinidad. With its crunchy exterior and soft, savory interior, it’s a perfect snack for vegetarians and everyone looking for a delicious Caribbean treat.

Ensure your dasheen leaves are fresh to avoid bitterness.
Keep the paste consistency fluid, but not too runny, to ensure the saheena holds together well while frying.
Fry the rolls in hot oil to achieve the perfect crispiness without them becoming oily.

Serve your Saheena with traditional Trinidadian chutneys like tamarind, cilantro, or cucumber chutney for an authentic taste. It also pairs wonderfully with a spicy mango chutney or a cooling yogurt dip for a balance of flavors.

Dasheen Leaves: If unavailable, you can use spinach or collard greens as a substitute, though the flavor will differ slightly.
Spices: Add a touch of turmeric for a different flavor profile, or replace curry powder with garam masala for a deeper spice mix.
Vegetarian Version: Make it vegan by ensuring no animal products are used in any additional toppings or sauces.

Leftover Saheena can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the saheena in the oven or air fryer at 350°F for about 5-10 minutes to regain its crispiness. Avoid microwaving, as it will make the saheena soggy.

Chef's Knife

Cutting Board

Digital Food Kitchen Scale

Foil

Food Processor

Glass Measuring Cups

Lemon Juicer

Medium Heavy Bottom Pot

Medium Mixing Bowl

Stainless Steel Measuring Spoons

Split Pea Flour: Adds texture and protein to the batter.
All-Purpose Flour: Helps bind the ingredients together.
Dasheen Leaves: Provides a distinctive earthy flavor, integral to authentic saheena.
Curry Powder: Adds warmth and spice to the batter.
Baking Powder: Helps make the batter rise slightly, giving a light texture.
Salt and Ground Cumin: Essential for seasoning and enhancing the flavor profile.
Bandania (Chadon Beni): Adds a fresh, citrusy note that pairs well with the earthiness of the dasheen leaves.
Thyme, Garlic, Parsley: Bring an aromatic quality that makes each bite flavorful.
Optional Scotch Bonnet Pepper: Adds heat for those who like a spicy kick.

Can I use spinach instead of dasheen leaves?

Yes, you can substitute spinach for dasheen leaves if they are not available, though the flavor will be slightly different. Dasheen provides a more earthy taste.

Can I make Trinidad Saheena in advance?

Yes, you can prepare the rolls in advance, steam them, and store them in the refrigerator. Fry them just before serving for the best results.

How to Make Trinidad Saheena

To make Trinidad Saheena, start by chopping your seasoning ingredients such as chadon beni, thyme, garlic, and parsley. In a large bowl, combine split pea flour, all-purpose flour, curry powder, baking powder, salt, and cumin with the chopped seasoning. Gradually, add water to form a paste. Prepare your dasheen leaves by spreading them out, applying the paste, and rolling them tightly into logs. Steam the rolls for about 30 minutes, then slice and fry them until golden brown. Once fried, drain on paper towels and serve hot with chutneys.

Author: Narandradath Jaikaran

Total rating includes sum of all comments and anonymous votes.

Prevent Screen Saver

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time

120 mins

Cook Time

30 mins

Total Time

150 mins

Serves

12-15

Ingredients

1 lb Split Pea Flour
1 lb All-Purpose Flour
1 1/2 lb Dasheen Leaves (washed, de-stem)
1 tablespoon Curry Powder
1 teaspoon Baking Powder
1 teaspoon Salt
2 teaspoons Ground Cumin
1/2 Lime juiced
3-4 Cups Water

Seasoning

1 cup Bandania (Chadon Beni)
1 Stem Thyme Leaves
12 Garlic cloves
1 stem Parsley
3 Seasoning Peppers
1/2 Cup Water

Optional Ingredient

1/2 Scotch Bonnet Pepper seeds removed

Instructions

Paste

Chop all the seasoning ingredients using a chopper.

In a large bowl, add flour, split pea, all dry ingredients, and seasoning. Mix well.

Add water, a little at a time, until the mixture (Paste) is slightly fluid (but not too liquid-like)—cover the bowl.

Rolls

Put 1/8 of the mixture in a small bowl on cut slices and cover with plastic.

Spread a large sheet of parchment or wax paper. Starting at the top left side of the paper, lay the first leaf, upside down, and lightly smear the leaf with paste. Continue to build a row of leaves across the wax paper. Next, lay the leaves (lapping ½ of the last leaf), continually pasting (use a tablespoon). Add water to maintain fluidity in the paste if necessary.

Continue to form more rows and columns of leaves as before. For a new row, lap each leaf half of the previous one and a half above. Continue until all leaves are exhausted. If there are excess leaves, add to the bed where there are spaces or the lapping is thin.

Fold in the ends of leaves, top, and bottom, along the length of the parent leaf, and keep as straight edges as is possible. Use the paste to stick if necessary.

Lift the wax paper along the left edge to help fold over the edges of leaves to the parent leaves, creating a starting folding line. Flip back the wax paper. Using this starting line, continue rolling leaves. Roll tightly until the other side, creating a firm leaf cylinder held together with the paste.

Cut the length into two halves, rolling each in foil paper and completely sealing.

Steam both rolls for 30 minutes, continuously turning to ensure thorough cooking. (use a large enough pot or container for steaming). Remove from the steamer and drain out any condensed steam.

Frying Sahina

Remove the foil paper and place the rolls on the cutting board.

Heat a pot of oil over medium to high heat and keep it at that temperature over a burner.

Using a sharp knife, slice across the roll, slices about 3/4' thick. Lightly smear the paste on both sides of the slice.

Place the slices in hot oil and fry each side of the piece to lightly golden brown or as desirable.

Remove the slices, drain the excess oil, and place in a paper towel-lined container (to absorb any extra oil).

Serve hot with your favorite mango or tamarind chutney.

Nutrition Disclosure