Saheena (Dasheen Leaf and Split Pea Fritters)
The Quirky Foodster Team
Ingredients
- Split peas (yellow), soaked 4 hours — 250 g (1¼ cups)
- Large Dasheen (taro) leaves, or substitute large collard/callaloo leaves — 10
- Garlic cloves — 4
- Scotch bonnet pepper — ½
- Ground turmeric — 5 g (1 tsp)
- Ground cumin — 5 g (1 tsp)
- Rice flour or all-purpose flour — 60 g (½ cup)
- Baking powder — 5 g (1 tsp)
- Salt, — to taste
- Vegetable oil, for deep-frying — 500 ml (2 cups)
Method
- Drain the soaked split peas and blend with garlic, scotch bonnet, turmeric, cumin, and a splash of water into a thick, coarse paste.
- Fold in rice flour, baking powder, and salt to form a spreadable batter.
- Wash dasheen leaves and trim thick stems. Lay a leaf flat, spread a thin layer of batter, stack another leaf on top, spread again - repeat to build a stack of 3–4 leaves.
- Roll the stack tightly into a log and steam for 30–35 minutes until firm.
- Cool completely, then slice into 2 cm (¾ in) rounds.
- Heat oil to 180°C (350°F). Fry slices in batches for 2–3 minutes per side until golden and crisp.
- Drain on paper towel and serve hot with tamarind or mango chutney.
Introduction: Saheena is a beloved Indo-Trinidadian snack made from dasheen (taro) leaves rolled around a spiced split-pea batter, sliced, and deep-fried.
Cultural Background: Saheena is a beloved Indo-Trinidadian snack made from dasheen (taro) leaves rolled around a spiced split-pea batter, sliced, and deep-fried. It shares roots with Indian pakoras but has become a distinctly Trinidadian street and party food, often sold alongside doubles and served with tamarind or mango chutney.
Tips: Handle dasheen leaves with care as raw taro can irritate skin – wash hands after handling. Steaming the roll firm before frying is key to clean slices.
Variations: Callaloo bush or spinach leaves can substitute where dasheen is unavailable, though the flavour will be milder.
Storage: Steamed, unfried rolls keep refrigerated for 2 days. Fried saheena is best eaten fresh but keeps 1 day refrigerated.
Reheating: Re-crisp in a 190°C (375°F) oven or air fryer for 5–6 minutes.
FAQs:
Q: Can I bake instead of fry saheena?
A: Yes, brush with oil and bake at 200°C (400°F) for 15–18 minutes, flipping once, though texture will be less crisp.
Q: Is saheena vegan?
A: Yes, it’s naturally plantbased.
Q: Where can I find dasheen leaves outside Trinidad?
A: Caribbean, Asian, or African grocers often stock taro leaves fresh or frozen.
- Split peas (yellow), soaked 4 hours — 250 g (1¼ cups)
- Large Dasheen (taro) leaves, or substitute large collard/callaloo leaves — 10
- Garlic cloves — 4
- Scotch bonnet pepper — ½
- Ground turmeric — 5 g (1 tsp)
- Ground cumin — 5 g (1 tsp)
- Rice flour or all-purpose flour — 60 g (½ cup)
- Baking powder — 5 g (1 tsp)
- Salt, — to taste
- Vegetable oil, for deep-frying — 500 ml (2 cups)
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