How To Make Trini Rolled Saheena | Foodie Nation

You haven't truly experienced Trini Street Food if you've never had Saheena:
Yield: 12 - 15 Pieces
INGREDIENTS
1 Large Bundle Young Dasheen (Taro) Bush Leaves (About 18 - 24 Leaves)
3 Cups of Split Pea Flour
1 Cup All Purpose Flour
1½ Tsp Baking Powder
1½ Tsp Geera (Cumin) Powder
2 Tsp Salt
¾ Tsp Black Pepper
3 Tbsp Green Seasoning
2 Tbsp Lemon Juice
3½ - 3¾ Cups Water
3 Cups Vegetable Oil For Frying
METHOD
1. Prepare your dasheen bush leaves by removing the stems from each leaf and setting aside in a bowl.
2. On the larger leaves, if the stem-like veins that run along it seem a bit tough, you can use the tip of a paring knife and peel the outer thin long fibrous skin off (which should all come out in one easy pull) and discard. (This is optional)
3. Now take the leaves of the dasheen bush and remove the pointed tip located at the bottom of the leaf and cut off the center stem of the leaf also. This should leave a hole in the middle of the leaf.
4. Place leaves into a bowl of water and wash thoroughly. Let drain well.
5. In a medium mixing bowl, place in both the split pea and all purpose flours as well as the baking powder, geera, salt, black pepper, green seasoning and lemon juice.
6. Mix well to combine then add the water a little at a time to form a semi thick paste, one that is a little thicker than a pancake batter. (You may or may not need all the water)
7. On a clean surface, select largest dasheen leaf and place the front side of the leaf flat on the counter. The back side of the leaf should be facing you, now press it down to flatten and add a little of the split pea mixture across the surface area of the leaf. Repeat by placing another leaf down on half of the first one to build a larger surface.
8. Ideally you would like to build a rectangular shape of about 10 inches by 10 inches with an average of about 4 layers of leaves and split peas paste.
9. Carefully fold in the edges of each side to even it out and roll tightly into a swissroll like shape with a length of about 8 inches. Apply a little paste to the ends of the leaf to fasten it. Reserve remaining paste and cover.
10. Place rolls into a steamer or in a colander above simmering water. Cover pot with lid and steam for 10-12 minutes to cook leaves and allow paste to firm up.
11. Place cooked rolls into the chiller to cool down for 15 minutes or overnight in chiller.
12. Preheat oil to medium to high heat in shallow medium pot.
13. Remove Saheena rolls and using a sharp serrated-edged knife, cut into 1/3 inch slices.
14. Paste both sides of Saheena discs with remaining paste.
15. Place Saheena in the hot oil and fry on both sides basting with the hot oil for about 2-2 1/2 minutes until crispy and mildly brown in colour. Place on napkins to remove excess oil.
16. Continue this process with all the slices of Saheena until completed.
17. Serve Saheena with an array of condiments, ranging from tamarind to mango chutney and even with pepper sauce.
Green Seasoning Recipe: • How To Wash & Season C...
Tamarind Sauce Recipe: • How To Make Trini Tama...
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More How To's: goo.gl/m8EdBY
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
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#TriniStreetFood #DebeDoubles #Saheena

[@FoodieNation]

What other #TriniStreetFoods would you like us to make?

[@cindycin9]

Doubles

[@nakkerannakl1627]

Foodie Nation fruitful life?

[@kevinsamlal8331]

Chinese style chicken

[@allysonkalicharan4224]

Aloo pie

[@laishansum3886]

@@kevinsamlal8331 8

[@elilianinha]

Hi ...I am watching u from Brazil...I loved it...here I go to prepare it...thanks🍅🍅

[@kellyjohn26]

Thank you both soooo much for sharing. Its raining by me atm so I feel I gonna make this. What a perfect time to try your version chef Jason. Looking forward for more videos. Keep 'em coming. God's richest blessings upon you and kezzie.

[@jenniferkhan6712]

Love watching both of you cooking

[@keebabandrews7759]

Love your show try many off your recipes and it was a hit thank you and keep up the good work

[@allysonkalicharan4224]

I wish Trinis would ship frozen dasheen leaves for us here in the states

[@rseetal1717]

I watch you all from Miami .great show. you cook just like myself. Happy cooking

[@user-beingme]

Nice vid as usual U all mesh real good 💕

[@allysonkalicharan4224]

Good tips; never seen the rolled version before and the pre-steaming is interesting

[@allysonkalicharan4224]

I love Chef excitement and the parrot in the background adds to the real home vibe and not staged kitchen

[@allysonkalicharan4224]

I like that you show the authentic way

[@nazhoseincom]

Love this and love the posted date :)

[@habibahahmad9632]

I love Sheena one of my favorite

[@davidalcorn5544]

For the American viewers. In most farmers markets the root vegetable that we call Dasheen in Trinidad is called Malanga in South America where its imported from. Therefore you can get authentic 'dasheen bush' aka 'callaloo bush' by asking for Malanga Leaves.

[@allysonkalicharan4224]

Or taro correct?

[@allysonkalicharan4224]

Made with love and “service with a smile” like my late dad would say

[@rajjhilmit217]

Looks so yummy yummy good i see you used young dasheen bush but up here in toronto when we buy it some old hard leaves selling here but we try our best and make it and it itch a little but keep up with your good trini dishes, you both looks so good cooking together.

[@SBLtasteoffiji]

One of my favorite dishes! For those who are home away home, and can't find dasheen, Swiss chard is a great substitute! I could eat a whole plate full with tamarind chutney and chai! Yum!

[@anyaasson894]

I never thought of that! Is the taste similar?

[@SBLtasteoffiji]

Anya Asson yes! I make it all the time with Swiss chard. Not to self advertise but I do have a recipe of it on my channel! However, you would use the same exact method as shown here except with chard. It tastes VERY similar to the traditional dish!

[@judyvg2000]

Thanks. I came to comments for this

[@mrscashmorrisey1702]

@@SBLtasteoffiji Thanks for that tip!!!

[@allysonkalicharan4224]

Can you use Swiss chard for callaloo?

[@carlenecarasingh7491]

Yea dats d real thing...I luv saheena but I’ve never made it so thanks

[@allisonpantin1526]

One of my favourite delicacies love it. Yes by the green shed in Debe yum did I mention that I love saheeba ❤

[@allysonkalicharan4224]

I will have to check out the green shed next time I’m back in TNT

[@junecox8274]

I love it but never try making it thanks Will try and make it

[@allysonkalicharan4224]

That size looks perfect

[@assasin762]

True tasty TRINBAGO food family , ah have to try it out. BLESSINGS KING and QUEEN

[@triciaobrien967]

Thank you foodie nation for this saheena recipe i live in MIAMI and there is no way possible i can go out on the streets and buy saheena, im good with recipes so cant wait to try.

[@allysonkalicharan4224]

Really? I have to drive from central Florida to Miami to get it at the Roti shops

[@gkhaleel1975]

I've made mine with spinach leaves, made smaller rolls and deep fried. Very crispy with some mango sour

[@wendyramkissoon2017]

Looks delicious ..I hope that u would try out the curry saheena soon ...

[@sunitafisher4758]

🌸 you have to chop off pointy bit on dasheen leaf, that takes care of the scratchy issue I’ve eaten spinach for years without issues, I can’t get it easily now in UK, you have to be swift when shopping and it isn’t young yummy bushes

[@rajkrish2064]

As a foodie I enjoy watching Jason’s love for food! Makes me want to get into my kitchen and cook!!!

[@lifeisablessing247]

🎤🎶 Saheena Saheennnnaaaa, I could eat you now with some pholourieee🎶 😩😁😋

[@kavitamohammed3598]

I love you guys so much, everytime I'm unsure about a dish I always use you guys as a reference! Love the stale jokes from chef Jason and the sarcasm from Kez ❤🖤🤍 #MyFoodieAirFryer #MyFoodieAirFryer#MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFryer #MyFoodieAirFrye

[@marvafigaro8188]

Hi guys, this is the best saheena recipe. Love the steaming process, so the dasheen bush will be cooked properly, thank you guys.

[@darcelcooseelal60]

Ohhhh yesss!!!! #MyFoodieAirFryer ❤️❤️

[@carlafrancis6758]

Hi love this but a nice oxtail soup please thanks

[@triniroz]

Nothing like a good saheena from home! How can spinach from here be used?

[@pkmntrainerbrown9218]

Flour pastelle recipe plz

[@markmolino6091]

Nah man,How all yuh could leave out the saheena parrot from tasting the final product lol,but great video guys.

[@stephenali1646]

Do a recipe for curry saheena...

[@enabissoondath4501]

Next time I'm in Trinidad I have to see you guys okay

[@allysonkalicharan4224]

Me too!

[@enabissoondath4501]

@@allysonkalicharan4224 if you go with me my share will be lil bit because I have to share with you so I will go and eat and send you some pictures

[@kizzyblack5357]

Fry pie's aloo, beef, cheese and salt fish etc

[@clivianicholls9705]

You can freeze it until firm...but good job as usual🎉❤

[@marvafigaro8188]

Hi guys, this is the best saheena

[@sylviahuggins3893]

Can we get some honey mustard sauce

[@eyonsmith3501]

Kezzi so beautiful

[@ernestolopez8921]

Doubles please!!!!

[@Pritie-rw1lp]

When my mom makes it, she adds some tamarind water in it instead of using lemon.. she just soaks tamarind in hot water and then squeezes the tamarind out and uses that water.. maybe you can try it that way

[@allysonkalicharan4224]

Interesting

[@cindycin9]

I'm goin to wear a white blouse and make this. Let's see how clean mine is after!!

[@mrscashmorrisey1702]

LOL

[@chefjasonperu]

10 bucks says it's still clean .. anyone wants to chime in on this and raise the batting rate?

[@selanaabdool7925]

Even made curry saheena dish ??

[@allysonkalicharan4224]

Ministry of works lol

[@dedemandy-]

Where to get this Split pea flour in Trinidad?

[@andreasmallman3933]

You can get split peas powder (grind dhal) any grocery

[@dedemandy-]

@@andreasmallman3933 Thanks. Just never came across it. I'll check better lol

[@sushilashukla1289]

Hi you can grind पी dhall with a little bit of white rice. Grind fine and sift. Take care love from South Africa

[@annsaroop8906]

I like when you steam them in curry it taste like fish

[@bempressive]

I’m trying this today .....we’ll see how this goes.....

[@tamiajackson]

Ah 'Saheena eating parrot' yes 😆😆😆oh gorm..🤣

[@Churros12355]

#MyFoodieAirFryer 😎

[@Coo33]

#MyFoodieAirFryer 💃🏾

[@dariomckenna5998]

#MyFoodieAirFryer

[@tammiewoodley5154]

#MyFoodieAirFyer

[@elishamorris3685]

Chef should consider a singing career 😀 #MyFoodieAirFryer

[@anikhaballah726]

MyFoodieAirFryer

[@stephenali1646]

Its like curry fish

[@karminiparsan4440]

Saheena with sweet sauce Jason???? I didn't think you were a wuss!!!

[@devizainabbarlow]

I was never a fan of saheena growing up. Idky. 😕

[@janetannisette5965]

That sahena had insufficient filling

[@BaAZiGar]

dayum she wasnt bout the saheena at all it was all over her face !!!!?

[@yasminkazihossan8074]

Why you'll putting your hands in the food no gloves no spoon and showing the world

[@pinkchick186]

This looks so yum . I’m trying this recipe ! Thanks guys .

[@laurasingh5444]

#MyFoodieAirFryer

[@BaAZiGar]

dayum she wasnt bout the saheena at all it was all over her face !!!!?

[@IamXavie]

#MyFoodieAirFryer

[@aliyahkhan5579]

#MyFoodieAirFryer

[@julipopz95]

#MyFoodieAirFryer