📝 About This Recipe
A crown jewel of Trinidadian street food, Saheena is a masterful blend of earthy dasheen (taro) leaves and a spiced split pea batter. This version utilizes the traditional 'roll' method, creating beautiful spiral patterns that offer a delightful contrast between the soft, savory interior and the golden, crispy exterior. Infused with geera (cumin), turmeric, and punchy Caribbean seasonings, it is a soul-warming snack that embodies the rich Indo-Trinidadian culinary heritage.
🥗 Ingredients
The Green Base
- 12-15 large Dasheen (Taro) leaves (washed, stems removed, and central veins flattened)
The Pholourie Batter
- 2 cups Split pea powder (or chickpea flour) (sifted)
- 1/2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Turmeric powder (saffron)
- 1.5 teaspoons Roasted geera (cumin) powder
- 1.5 teaspoons Salt (adjust to taste)
- 1.5 cups Warm water (added gradually to reach a thick paste consistency)
The Green Seasoning & Aromatics
- 6-8 leaves Culantro (Shado Beni) leaves (finely minced)
- 4-5 pieces Garlic cloves (crushed into a paste)
- 1/2 Scotch Bonnet pepper (minced, seeds removed for less heat)
- 2 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Prepare the leaves by washing them thoroughly. Use a sharp knife to shave down the thick central vein on the back of each leaf so they lie flat and roll easily without snapping.
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2
In a large mixing bowl, whisk together the split pea powder, all-purpose flour, baking powder, turmeric, roasted geera, and salt.
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3
Stir in the minced shado beni, garlic paste, and scotch bonnet pepper until evenly distributed.
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4
Gradually add warm water while whisking constantly. The goal is a thick, spreadable paste—similar to the consistency of peanut butter. If it is too runny, it will leak out of the leaves.
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5
Lay one large leaf flat on a clean work surface, underside facing up. Spread a thin, even layer of the batter across the entire surface of the leaf.
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6
Place a second leaf on top of the first and spread another layer of batter. Repeat this process until you have a stack of 5-6 leaves.
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7
Fold the sides of the leaves inward slightly to create a rectangle, then roll the stack tightly from the bottom up into a log (like a Swiss roll).
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8
Secure the log by wrapping it tightly in aluminum foil or kitchen twine. Repeat with the remaining leaves and batter.
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9
Steam the logs over boiling water for 25-30 minutes. This cooks the taro leaves (which must be fully cooked to avoid an itchy throat sensation) and sets the batter.
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10
Remove the logs from the steamer and let them cool completely. For the best results, refrigerate for an hour to firm up before slicing.
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11
Once cooled, slice the logs into 1/2-inch thick rounds. You will see the beautiful green and yellow spiral pattern.
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12
Heat 2 cups of oil in a heavy-bottomed skillet or karahi over medium-high heat.
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13
Take a small amount of leftover batter (or make a quick thin slurry of split pea powder and water) and lightly coat the faces of each slice.
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14
Fry the slices in batches for 2-3 minutes per side until they are deep golden brown and crispy. Drain on paper towels.
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15
Serve hot with your favorite Caribbean chutney.
💡 Chef's Tips
Always ensure the dasheen leaves are thoroughly cooked during the steaming process; undercooked leaves contain calcium oxalate which causes an 'itchy' throat. If you cannot find fresh dasheen leaves, spinach leaves can be used as a substitute, though the flavor will be milder. For the crispest exterior, ensure your frying oil is at 350°F (175°C) before adding the slices. Make a big batch! The steamed logs can be frozen for up to a month; just thaw, slice, and fry whenever a craving hits.
🍽️ Serving Suggestions
Serve with a side of spicy Mango Chutney or Tamarind Sauce for the classic Trini experience. Pair with a cold glass of Mauby or Sorrel to balance the savory spices. Enjoy as a 'cutter' (appetizer) alongside other Trini favorites like Pholourie and Alloo Pies. Serve as part of a traditional Diwali lunch or at a Sunday morning breakfast spread.