Rolled Saheena (gluten free)
It’s been 6 weeks since we’ve got the stay home order here in Trinidad, and I decided to use the time wisely and work on the Local cookbook. It has been a real challenge, but a fun one and in the midst of writing recipes for the cookbook, I decided to share a few on the website before hand. And this Gluten Free Rolled Saheena recipe was just one that I had to share.
Growing up, Saheena is something that we had often and something that I really enjoyed. The version we had, was a little different to this, with the Dasheen Bush or Taro leaves, being chipped up and mixed in the the batter and then fried. Similar to our Gluten Free Saheena Bites.
What I soon found out, is that Rolled Saheena is the traditional way versus what I was accustomed to. They are both made with the same ingredients and they are both delicious. But the way they are made is very different and they flavour you get is a little different too.
And with a little research, I was able to create a Gluten Free Rolled Saheena that was a winner with the family!
Fair warning, making this version is very time consuming and takes a lot of steps to get that nice roll and coating.
You’ve got to:
- coat the leaves
- roll the leaves together
- steam the leaves
- slice the discs
- coat the discs and
- then deep fry them until golden.
That’s just an outline of what it takes, so to help you along we created a recipe video showing all the steps and the process to create it.
But if you’re looking for a a quick version, try our Gluten Free Saheena Bites or our Gluten free Pholourie.
If you’re ready, let’s get cooking Foodies!