Sahina is an Indian cuisine dish that is sold in Trinidad. My mom loves Sahina. Every time she goes to the market, she has to get herself one. We mostly eat it for breakfast. A few street vendors sell Sahina in Trinidad. So early in the morning on our way to work or during the weekend if we go on a road trip to the southern part of the island, we would stop and purchase some Sahina for breakfast. Sahina is really like a fritter with dasheen bush.

Most times when we are making these south bound trips, I would not eat anything before leaving home as I am always excited to eat some hot Sahina. These street vendor always have alot of customers and the Sahina is made on the spot.

1 lb yellow split pea flour
1 lb flour
saffron powder
1 teaspoon yeast
2 teaspoon ground Geera
1 mincedmedium onion
8 minced garlic cloves
1 bundle of dasheen bush

Wash and clean the dasheen bush, remove hard parts, peel stalks and cut up very fine. Mix flour, split pea flour, salt and saffron powder (to taste), onion and Geera, garlic.

Geera seeds can be parched in a hot frying pan without oil, then crushed with a rolling pin.

Put the yeast and 1 teaspoon of sugar in a 1/2 cup of water and mix well. Add the yeast water to dry ingredients (flour, saffron etc).

Add the dasheen bush and mix thoroughly. Gradually add water and mix to a soft-sticky consistency and leave to rise for approximately one hour.
Put a deep frying pan on the stove to hot. Add about 1 – 2 cups of oil or enough to cover the Sahina. Allow the oil to hot.

Wet your fingers and take about 1 tablespoon of the mixture at a time, flatten and carefully place each Sahina in the frying pan with the hot oil. Fry until golden-brown.

As each Sahina is done, remove and place in a plate lined with paper towel. The paper towel is to absorb the excess oil.


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