Saheena

Ingredients

Batter

• 400 gyellow split peas, soaked
• 4 clovesgarlic
• 1 tspground cumin, geera
• 1 tspturmeric
• 1 tspsalt
• 1hot pepper
• 2 tbspchopped chadon beni
• 1 tspbaking powder
• a little water

Leaves

• 12large dasheen leaves, taro leaves

To fry

• oil, for deep frying

To serve

• tamarind sauce
• mango chutney
• pepper sauce

Directions

1. Wash the leaves thoroughly and pat them dry. Soak the split peas in plenty of cold water for at least 4 hours, or overnight. Drain them and grind them with the garlic, pepper and a very little water into a thick smooth paste. Use as little water as possible. A wet batter will not hold the layers together and it leaks out as the log steams.
2. Beat in the cumin, turmeric, salt, chadon beni and baking powder. Now beat the batter hard for 3 or 4 minutes. Lay a dasheen leaf flat, underside up, and spread a thin even layer of the split pea batter over it. Spread it thin. A thick layer between the leaves stays raw in the middle of the log.
3. Lay a second leaf on top and spread more batter, and continue, stacking six or so leaves. Now roll the stack up tightly from one long edge into a firm log.
4. Roll it tightly with no air pockets, because gaps make the log fall apart when sliced. Tie the log with string in several places, or wrap it in foil. Now steam the log for 30 to 40 minutes.
5. Let it cool completely, and chilling it makes it far easier to slice. Cutting a warm log gives ragged slices that fall apart, and a cold one cuts cleanly.
6. Slice it into rounds about 1.5 cm thick. Heat the oil to 180°C (355°F). Fry the slices for 2 to 3 minutes a side until golden and crisp at the edges. Do not crowd the pan, which drops the temperature and makes them greasy.
7. Drain on a rack rather than paper. It should be completely smooth in the mouth with no scratchiness at all. Serve them hot with tamarind sauce, mango chutney and pepper sauce.

Technique

• Frozen dasheen leaves are sold in Caribbean shops and are already blanched, though the steaming is still needed.
• Baiganee, aloo pie and pholourie are the other Trinidadian fried snacks sold alongside it.
• The steamed log freezes well and is sliced and fried from frozen.

Substitutions

• Frozen dasheen or taro leaves.
• Spinach, which needs no long cooking and is a completely different thing.

Variations

• Made with more pepper, which is the usual Trinidadian preference.
• Steamed and eaten without frying.
• With the batter alone, which becomes pholourie.

History

An Indo-Trinidadian snack sold at doubles stands, using the taro leaves grown on wet ground across the island.

Frequently asked questions

What is Saheena?

Saheena is a snack from Trinidad and Tobago: split-pea batter layered with dasheen leaves, fried in slices. An Indo-Trinidadian snack sold at doubles stands, using the taro leaves grown on wet ground across the island.

How long does Saheena take to make?

Saheena takes 40 min plus 4 hr soaking of preparation and 30 min of cooking. The recipe makes about 20 slices. It is rated medium to make.

What can I substitute in Saheena?

Yes, within limits. Frozen dasheen or taro leaves. Spinach, which needs no long cooking and is a completely different thing.

What is the most important thing to get right in Saheena?

Slice it into rounds about 1.5 cm thick. Heat the oil to 180°C (355°F). Fry the slices for 2 to 3 minutes a side until golden and crisp at the edges. Do not crowd the pan, which drops the temperature and makes them greasy.