Trinidad Saheena Recipe

Published on October 29th 2021 by Narandradath Jaikaran.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Trinidad Saheena with dip on the side

Saheena is a savory vegetable snack often eaten during Diwali celebrations and a street food depending on what part of Trinidad you are in. The two main ingredients that make this dish unique are the yellow split pea flour and dasheen leaves. The yellow split peas we should all be familiar with is Dahl. Dasheen leaves come from the Dasheen root vegetable, also known as Taro, and the leaves are used to make Callaloo. Saheena takes these ingredients to make a savory and earthy flavored vegetable fritter that's fried to crispy perfection. This recipe is the 'ROLLED' version, which has a unique preparation and cooking technique some may say is the traditional method that makes it taste better. You be the judge and give this recipe a try for a delicious fried veggie snack.

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Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
120 mins
Cook Time
30 mins
Total Time
150 mins


  • 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

Optional Ingredient
  • 1/2 Scotch Bonnet Pepper seeds removed



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


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 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 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 to 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 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 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 steamer and drain out any condensed steam.

Frying Sahina

Remove foil paper and place rolls on cutting board.

Prepare a pot of oil and bring, and maintain, to temperature (medium to high heat) 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 slices in hot oil and fry each side of the piece to lightly golden brown or as desirable. 

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

Serve hot with your favorite mango or tamarind chutney.

Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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