Trinidad Saheena Recipe

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If you’re a fan of Caribbean flavors, then Trinidadian saheena is a must-try!

This delicious snack, often enjoyed as a savory treat or appetizer, brings together spices, herbs, and fresh green leaves to create a unique and flavorful fritter.

Growing up, saheena was always a family favorite, especially when served with channa (chickpeas), sweet tamarind sauce, and a little homemade pepper sauce.

Today, I’m excited to share my easy-to-follow saheena recipe and a bit more about this popular Trinidadian snack.

What is Saheena?

Saheena is a traditional Trinidadian fritter made from a batter of seasoned flour and green leaves, usually spinach or dasheen (taro) leaves. The batter is often mixed with spices like turmeric, cumin, and curry powder, then deep-fried to perfection.

Saheena is prepared in two styles: rolled, where the leaves are layered, rolled, sliced, and fried, or as small spoonfuls of batter with chopped greens added in, which are then fried into little round fritters.

Saheena has its origins in East Indian cuisine, brought to Trinidad by Indian indentured laborers, and has since become a cherished part of Trinidadian food culture.

It’s popular during Divali, but it’s also enjoyed year-round by anyone craving a tasty, savory snack.

What to Eat with Saheena

Channa (Curried Chickpeas): The creamy, spiced chickpeas pair beautifully with the crispy saheena, adding a hearty element to the snack.

Sweet Sauce: A tamarind-based sweet sauce brings a tangy sweetness that balances the savory spices in the saheena. You can also use a mango chutney if tamarind isn’t available.

Pepper Sauce: A little drizzle of Trinidadian pepper sauce gives a spicy kick that Trinidadians love! If you enjoy spicy foods, don’t skip this option.

Trinidad Saheena Recipe – Spinach Fritters

Ingredients

• 2 cups all-purpose flour
• 1 cup chickpea flour (optional, but adds flavor)
• 1 1/2 cups finely chopped spinach leaves (or dasheen leaves, if available)
• 1 teaspoon turmeric powder (for color)
• 1/2 teaspoon cumin powder
• 1 teaspoon curry powder
• 1/2 teaspoon baking powder (for lightness)
• Salt and black pepper to taste
• 1/2 cup chopped green onions (optional, for added flavor)
• 1/4 cup fresh cilantro or parsley, chopped
• 1 1/2 cups water (add slowly for desired batter consistency)
• Vegetable oil for frying

Instructions

Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, chickpea flour, turmeric, cumin, curry powder, baking powder, salt, and pepper.

Add Flavorings: Stir in the chopped spinach, green onions, and cilantro or parsley. Mix well to combine.

Add Water Gradually: Slowly add water while stirring until you reach a thick, smooth batter. The batter should be thick but pourable, like pancake batter.

Rest the Batter: Cover the bowl and let the batter sit for about 15 minutes. This allows the flavors to blend and creates a better texture when frying.

Heat the Oil: In a deep frying pan or pot, heat enough oil to cover the fritters. Test the oil by dropping a small amount of batter—if it sizzles and floats, the oil is ready.

Fry the Saheena: Using a spoon, drop small spoonfuls of batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown and crispy.

Drain and Serve: Remove the saheena from the oil and drain on paper towels. Serve warm with channa, sweet tamarind sauce, or pepper sauce.

This recipe makes around 15-20 small fritters, perfect for sharing with family and friends.

What Leaves to Use in Saheena

Traditionally, saheena is made with dasheen (taro) leaves, which have a slightly earthy flavor and hold up well in frying.

Spinach: Spinach is widely available, easy to prepare, and has a mild flavor that works well in saheena. This is a great alternative to dasheen leaves.

Swiss Chard or Kale: These greens are hearty and can add a different twist to your saheena while still providing the structure needed for the batter.

Callaloo Bush (Amaranth Leaves): If available, callaloo bush has a similar texture to dasheen leaves and a slightly stronger flavor, making it another good choice.

How to Store Saheena?

Refrigerate: Allow the saheena to cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 3 days.

Freeze: For longer storage, place the cooled saheena on a baking sheet in the freezer until firm. Then transfer them to a freezer bag or container. Saheena can be frozen for up to 2 months.

Saheena is a delicious and easy-to-make Trinidadian snack that brings together rich flavors, spices, and hearty greens. It’s a recipe filled with tradition and loved by many for its crispy texture and savory taste.

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