Yield: 12 – 15 Pieces
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
Prepare your dasheen bush leaves by removing the stems from each leaf and setting aside in a bowl.
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)
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.
Place leaves into a bowl of water and wash thoroughly. Let drain well.
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.
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)
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.
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.
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.
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.
Place cooked rolls into the chiller to cool down for 15 minutes or overnight in chiller.
Preheat oil to medium to high heat in shallow medium pot.
Remove Saheena rolls and using a sharp serrated-edged knife, cut into 1/3 inch slices.
Paste both sides of Saheena discs with remaining paste.
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.
Continue this process with all the slices of Saheena until completed.
Serve Saheena with an array of condiments, ranging from tamarind to mango chutney and even with pepper sauce.