The Trinidadian fritter made from split-pea batter and a leaf of the dasheen plant is saheena.
Saheena is made by coating or wrapping dasheen leaves in a seasoned split-pea batter before frying. The result is a crisp, spiced snack with a leafy interior. Dasheen, also known as taro in many contexts, is an important root-and-leaf crop in Caribbean cooking.
The dish reflects the Indo-Trinidadian influence on Trinidad and Tobago’s cuisine. Split peas, cumin, turmeric, garlic, and pepper are ingredients shared with South Asian-inspired cooking on the islands, though Trinidadian preparation has its own local identity.
Saheena is often confused with pholourie, another Trinidadian fried snack made from split-pea batter. Pholourie is formed into small balls, whereas saheena is defined by the inclusion of dasheen leaf.