Saheena I

The dasheen plant's use is very versatile in the hands of an experienced Trini cook. Actually, we use the whole plant, the leaves and the corm, in dishes ranging from provision and saltfish to bhaji rice to callaloo. And added to that today we have saheena.

Saheena is a wonderful East Indian delicacy that is suitable for all occasions be it breakfast, dinner or even on this auspicious day of Divali. It's filling and also vegetarian. Talk about versatility! I would like to call saheena the all rounder since it fits any occasion.

You would notice I titled this recipe Saheena I, that's because there are two ways in which we Trinis make saheena. This method is the "roll up" method you will see what I mean as you read on. The other method ...well, you would have to wait and see unless you know already :-)

So here's Saheena an allround East Indian delicacy made from dasheen bush an equally versatile plant. Enjoy Saheena.

12 dasheen leaves (taro)
1 1/2 cup split peas powder
1/2 cup flour
1 1/2 cup water
1 tsp. saffron (tumeric) powder
1 tbsp. baking powder
1/2 tsp salt
1 tbsp green seasoning


paste for frying*
1 1/2 cup split peas powder
1/2 cup flour
1 cup water
1 tsp. saffron (tumeric) powder
1 tbsp. baking powder
1/2 tsp salt
1 tbsp green seasoning

* this paste is a bit thicker


















































This is really getting to be a marathon. More to come!. Ah gone again!


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