Saheena [Trinidad & Tobago]

Ingredients :

Paste for frying*

1 ½ cup split peas powder

½ cup flour

1 cup water

1 teaspoon saffron (tumeric) powder

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon green seasoning

(* this paste is a bit thicker)

12 dasheen leaves (taro)

1 ½ cup split peas powder

½ cup flour

1 ½ cup water

1 teaspoon saffron (tumeric) powder

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon green seasoning

For the paste: Mix the ingredients together to form the paste.

Steps :

§    Wash and clean the leaves removing the stems.

§    Open one large dasheen leaf face down and rub paste on it.

§    Place another leaf on top and repeat the earlier step.

§    Continue layering and pasting each layer until the paste is finished or the leaves are used up.

§    Roll tightly together and tuck the ends.

§    Place in a clean plastic bag and put into boiling water to steam. -or- tie the roll with string and place it in a steamer. [Note: A clear plastic bag, or a zip lock bag could be used. Use only clear plastic bags!]

§    Make sure the knot is above the water.

§    Remove after 15 minutes and leave to cool.

§    Cut in ½" slices. Paste some of the thicker mixture on both sides.

§    Fry until golden and drain.

§    Serve with your favourite kuchela or chutney.