Saheena is a popular savory street food snack in Trinidad and Tobago. You can find it throughout the year but it's especially popular for Divali (the festival of lights). This is similar to saina and Gujurati patra/alu vadi. Dasheen bush leaves are stacked and pasted with a seasoned mixture (usually made of split peas, chick peas & flour), and it is rolled into a log, steamed, sliced, pasted again and fried. it is enjoyed with various types of chutneys such as mango, pommecythere, tamarind etc.

This recipe makes about 30 saheenas
Ingredients:
20-25 medium dasheen bush leaves (12-15 large)
1 cup of soaked split peas + 1 cup of soaked chick peas
1 cup of cornmeal (optional)
1/4- 1/2 cup of cornstarch
1 tbsp of salt
2 tsps of turmeric
1.5 tsps of roasted ground geera
1/2 cup of green seasoning
1.5 - 2 cups of water (enough to make a spreadable paste)

Paste for frying the saheenas (optional)
1 cup of soaked split peas
2 tsps of salt
1 tsp of baking powder
1/2 - 3/4 cup of cornstarch
1/4 cup of green seasoning

Oil for frying

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