Sahiena

Stephanie and I agreed that sahiena was our favourite local dish, so she suggested that we try to make some. Our biggest hurdle was finding some dasheen leaves, but one of the locals, Sobers (pronounced Soobers) was very enthusiastic about this idea and pointed us in the right direction. He also helped me find some tamarind sauce to go with it. We found the rest of the ingredients (split peas, turmeric, garlic etc), poured the G&T’s, and we were off. Jim and Craig were the (unfocused 😄) photographers, and Sobers even made a surprise visit to see how we were doing. He had earlier given us a tub of geera neck to try (which was so kind of him), but he wasn’t quite sure about my green split peas - they should have been the yellow ones, but never mind. We blitzed and mixed and spread the paste over the dasheen leaves, rolled and cut them, and then Stephanie brought her A-game along with the frying. So they weren’t exactly like the ones we had tasted on the side of the road, but they were recognisable as sahiena, and a lot of fun was had in the making. Sobers arrived the next day for his share, and gave us his verdict. Basically a thumbs up for the novices! 😁Read more