Saheena

Saheena

A staple of the Trinidadian diet however, with the month of Ramadan upon us, its even more popular. These can be found anywhere but even more fun is it make it yourself.

There are 2 types of saheena that you would see, either rolled dasheen/bhaji leaves or cut pieces of the leaves mixed in with the batter (as above). This method is much easier and pretty much tastes the same.

They can be quite filling especially when stuffed with curried/doubles Channa (Garbanzo beans). 

Try them with simple mango chutney for a delicious snack.

Ingredients:

Makes about 6

2 Dasheen leaves 

1 cup of Chickpea flour (Garbanzo bean)

1/4 cup of all purpose flour

1 clove of garlic minced

1 tablespoon of finely chopped/grated onion

1 teaspoon of turmeric

Finely minced hot pepper, to taste

1 teaspoon chopped green onion

1 teaspoon chopped chadon beni 

Salt and pepper to taste

Oil

1/2 cup of water

Method:

1. Wash and chop dasheen leaves into bite sized ribbon pieces (chiffonade). Soak in water for about an hour, drain and pat dry.

2. Combine chickpea flour, all purpose flour, garlic, onion, turmeric, hot pepper, onion and chadon beni with salt and pepper. Add water slowly to make a thick batter, similar to our Accra recipe. Combine with dasheen leaves.  Let rest. 

3. Heat oil to 350. Apply oil to hands, scoop 1 tablespoon of mixture and gently place into hot oil. Alternatively use a tablespoon to place into the hot oil. Fry until golden brown 3-4mins

4. Drain on paper towel, serve with hot mango chutney or slice open and stuff with Channa and mango and enjoy.

Find Garbanzo bean flour: