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Saheena
Dasheen leaves layered with spiced split-pea batter, rolled, steamed, sliced and fried crisp
Saheena is an old Indo-Trinidadian snack sold by street vendors and doubles men, especially in Central and South Trinidad. Young dasheen (taro) leaves are spread with a spiced batter of ground split peas, garlic, turmeric and pepper, rolled up like a Swiss roll, steamed, then sliced into rounds and fried until crisp. Each slice shows green spirals of leaf and gold batter, and tastes earthy, savoury and garlicky. Serve with tamarind sauce or mango chutney. If you can't get dasheen leaves, large spinach or Swiss chard leaves work. Chef's tip: always cook dasheen leaves thoroughly. They contain crystals that make your throat itch if undercooked, which is why the rolls are steamed right through before frying.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the batter
For the rolls
Method
0/6 doneStep 1: Wash 8 young dasheen (taro) leaves and pat dry. Cut out the thick central vein from the back of each leaf with a small knife, keeping the leaf whole, so it lies flat and rolls easily.
Step 2: Whisk 5 ½ oz yellow split pea flour or gram flour, 2 ⅝ oz plain flour, 1 tsp baking powder, 1 tsp ground turmeric, 1 tsp ground geera (cumin) and 1 tsp salt. Stir in 4 cloves garlic and ½ scotch bonnet pepper, then add ¾ cup water gradually to make a thick, spreadable batter like soft peanut butter. Trinidad's hot peppers (scotch bonnet or the local 'congo pepper') are very hot: seeded and finely chopped gives a steady burn, a whole pepper dropped in and lifted out gives fruity flavour with only gentle heat.
Step 3: Lay one leaf shiny side down on a board. Spread a thin layer of batter over it. Lay a second leaf on top, pointing the other way, and spread again. Repeat with 4 leaves in all, then fold in the sides by 2 cm and roll up firmly from one end like a Swiss roll. Make a second roll with the other 4 leaves.
Step 4: Steam the rolls, seam-side down, in a steamer over boiling water for 25 minutes, until firm all the way through; a skewer pushed in should come out clean, with no raw batter.
25 minStep 5: Let the rolls cool for 10 minutes so they firm up, then cut into slices 1.5–2 cm thick with a sharp knife.
10 minStep 6: Heat 2 cups vegetable oil in a frying pan to about 350°F, about 1.5 cm deep. Fry the slices for 2–3 minutes a side, until golden and crisp. Drain on kitchen paper and serve hot.
8 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 9 g
- Carbs
- 25 g
- Fat
- 14 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does saheena take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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