Classic Trinidadian Saheena Recipe: Step-by-Step Guide

Ingredients

  • 2 bundles of dasheen (taro) leaves
  • 2 cups of split peas flour
  • 1 cup of all-purpose flour
  • 1 tablespoon of turmeric
  • 1 teaspoon of baking powder
  • 4 cloves of garlic, finely chopped
  • 2 tablespoons of green seasoning
  • 2 teaspoon of salt
  • 1 scotch bonnet pepper, finely chopped
  • 2 cups of vegetable oil for deep frying
  • 1 cup of water for batter

Steps and instructions

  1. Wash the dasheen leaves thoroughly and shake off the excess water. Remove the stems and cut the leaves into strips.
  2. In a large bowl, mix together the split peas flour, all-purpose flour, turmeric, baking powder, garlic, green seasoning, salt, and scotch bonnet pepper. This will be your batter.
  3. Gradually add the water to the batter, stirring constantly until you get a thick, paste-like consistency.
  4. Add the dasheen leaves to the batter and mix until the leaves are fully coated.
  5. Heat the vegetable oil in a deep frying pan over medium heat.
  6. Once the oil is hot, drop spoonfuls of the batter into the oil. Be careful not to overcrowd the pan.
  7. Fry the saheenas until they are golden brown on both sides. This should take about 5 minutes per side.
  8. Use a slotted spoon to remove the saheenas from the oil and place them on a plate lined with paper towels to drain excess oil.
  9. Let the saheenas cool for a few minutes before serving.

Tools for making

Recipe variations

  • Use chickpea flour or cornmeal instead of split peas flour for a different texture.
  • Try adding grated coconut to the batter for a hint of sweetness.
  • Replace dasheen leaves with spinach or kale for a different flavor.
  • Add diced vegetables like carrots, bell peppers, or onions to the batter for added crunch and flavor.
  • For a meat-free option, substitute the dasheen leaves with thinly sliced plantains or sweet potatoes.
  • Experiment with different spices and seasonings such as curry powder, cumin, or paprika to customize the flavor profile.
  • Instead of deep frying, try baking the saheenas in the oven for a healthier alternative.
  • Serve the saheenas with a side of tamarind or mango chutney for a tangy and sweet dipping sauce.
  • Make mini saheena bites by using a cookie cutter to shape the batter into small rounds before frying.

Recipe overview

Saheena is a popular street food in Trinidad and Tobago, known for its unique blend of flavors and textures. Made from dasheen leaves and a spiced batter, this deep-fried treat is both crispy and soft, with a slight heat from the scotch bonnet pepper. In this recipe, you'll learn how to make Saheena at home, creating a batter from split peas flour and a mix of spices, then frying the battered dasheen leaves until golden brown. The process is straightforward and the result is a delicious snack that's perfect for sharing. This recipe serves as both a tasty introduction to Trinidadian cuisine, and a quick and easy snack for any time of the day.

Common questions

  1. Can I use spinach instead of dasheen leaves? No, dasheen leaves have a unique flavor and texture that cannot be replicated with spinach. It is best to use dasheen leaves for this recipe.
  2. Can I use a different type of flour? While split peas flour is traditionally used for saheena, you can experiment with other flours like chickpea flour or even regular flour. However, keep in mind that it may alter the taste and texture of the saheena.
  3. How do I make the green seasoning? To make green seasoning, blend together fresh herbs like cilantro, parsley, chives, and thyme with garlic, ginger, scallions, and hot peppers. Add a little vinegar or lime juice to help with preservation.
  4. Can I make the batter ahead of time? It is best to make the batter fresh, right before frying the saheenas. If you make it too far in advance, the batter may become too thin or lose its consistency.
  5. Can I bake the saheenas instead of deep frying them? Saheenas are traditionally deep-fried for a crispy texture. Baking may result in a different texture and taste. However, you can try baking them at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden brown.
  6. How can I store leftover saheenas? Allow the saheenas to cool completely, then store them in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a preheated oven at 350°F (175°C) for a few minutes until they are warmed through.

Serving dishes and utensils

  • Cutting board - to prepare and chop the dasheen leaves
  • Knife - for cutting the stems and chopping the garlic and scotch bonnet pepper
  • Large bowl - for mixing the batter
  • Whisk or spoon - for mixing the batter ingredients together
  • Deep frying pan - for frying the saheenas
  • Slotted spoon - to remove the saheenas from the oil
  • Plate - lined with paper towels to drain excess oil from the saheenas

Origin stories

Saheena, a beloved snack often found at street food stalls in Trinidad and Tobago, is a testament to the island's rich cultural mix. Its origins can be traced back to the arrival of East Indian indentured laborers to the Caribbean in the 19th century. Initially brought in to work on the sugar plantations after the abolition of slavery, these laborers brought with them their customs, traditions, and culinary delights, forever changing the gastronomical tapestry of the islands. Among these was Saheena, a deep-fried delicacy made from dasheen leaves and a spicy batter. Over time, this snack has evolved, acquiring a distinct Trini flair with the addition of local flavors and ingredients. Today, a bite into a Saheena takes you on a culinary journey, reminding you of the diverse influences that have shaped the unique culture and cuisine of Trinidad and Tobago.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.