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Trinidad Saheena Recipe

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

URL: https://classicbakes.com/recipes/trinidad-saheena-recipe

Published: Oct 29th 2021

Last updated: December 15th 2024

Recipe Author: Narandradath Jaikaran

Savor the taste of Trinidad with our Saheena recipe! Crispy, flavorful fritters made from dasheen leaves and split pea flour. Perfect for snacking!

Serves

12-15

Prep Time

120 mins

Cook Time

30 mins

Total Time

150 mins

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.