If you know Trinbago food culture, then you already know why I’m saying these Saltfish Buljol Saheena Bites may very well be one of the ultimate snacks or appetizers to have when friends and family are coming over for a proper lime. Taking two things we absolutely love in Trinidad and Tobago, a well-seasoned Saltfish Buljol and the comforting goodness of Saheena, this recipe brings both together in one wicked bite-sized treat that I know you’re going to enjoy.
Paired with a good Green Mango Chutney, some proper Mango Sour, or even the Peach Chutney I recently shared, this is the sort of thing you’ll have on heavy rotation all summer long when entertaining guests. Then again, even during those colder months when yuh indoors watching television and looking for something comforting, these hit differently served hot straight from the fryer.
As with the Saheena Bites recipe I shared previously, we’ll need to make a batter, but this time I’m adding some leftover saltfish buljol I had after making that Saltfish Buljol Pizza in the wood-fired oven a few days earlier. Packed with herbs, garlic, shallots, spicy peppers, and that lovely citrus brightness from fresh lime or lemon juice, the buljol gives these Saltfish Buljol Saheena Bites a unique personality.
And before anybody says it, no… this is NOT the typical saltfish fritters or accras we make throughout the Caribbean. Once yuh peek the ingredient list with the powder dhal, geera, sorfran, and spinach, you’ll understand exactly what I mean.
Ingredient Guide
Baby Spinach Fresh spinach forms the base of the saheena and gives the finished bites their soft interior and earthy flavor.
Saltfish Buljol This is where all the flavor comes in with salted cod, fresh herbs, garlic, peppers, citrus, and classic Caribbean seasoning.
Yellow Split Peas Flour In Trinidad and Tobago we call this powder dhal, and it is what gives traditional saheena its distinctive texture and nutty flavor.
All Purpose Flour Helps bind everything together while balancing the heavier split peas flour.
Salt Use lightly since the saltfish buljol already contributes some salt to the batter.
Black Pepper Brings gentle background heat and rounds out the seasoning.
Ground Roasted Cumin Better known as geera in Trinidad, this gives the batter that unmistakable earthy island flavor.
Yeast Helps aerate the batter so the bites fry up fluffy and light inside.
Turmeric What we call sorfran in Trinidad, this brings beautiful color and subtle earthy flavor.
Water Used to hydrate everything and bring the batter together.
Vegetable Oil Needed for frying until crispy, golden, and beautifully cooked through.
Shopping Made Easy
• Fresh baby spinach is easy to find at any grocery store produce section.
• Salted codfish is available at Caribbean grocery stores and most international supermarket aisles.
• Powder dhal can be found at Indian and West Indian grocery stores.
• Fresh geera is available in most Caribbean markets and gives better flavor when freshly ground.
• Sorfran, known internationally as turmeric, is widely available but Caribbean groceries usually carry stronger varieties.
• Scotch bonnet or hot peppers for making the saltfish buljol are easiest found in Caribbean produce markets.
Cooking Notes From The Kitchen
• Be mindful when adding salt because the saltfish buljol will already carry some natural saltiness.
• I always like mixing the dry ingredients first before adding water because everything distributes more evenly.
• Flour can be temperamental at times, so use the water amount as a guide and not an absolute rule.
• A thick batter is important because a runny batter will spread too much in the oil.
• Resting the batter allows the yeast enough time to activate and gives a lighter finished texture.
• I always prefer draining fried saheenas on a wire rack instead of paper towels to preserve crispness.
• Fry in batches so we do not crowd the pan and drop the oil temperature.
• These are best enjoyed warm while the exterior remains crisp and the inside stays soft and fluffy.
Saltfish Buljol Saheena Bites
Ingredients
- 3/4 lb baby spinach washed and chopped
- 1 cup saltfish buljol prepared
- 3/4 cup yellow split peas flour powder dhal
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground roasted cumin geera
- 1 tablespoon yeast
- 3/4 tablespoon turmeric sorfran
- 1 cup water adjust as needed
- 2 to 3 cups vegetable oil for frying
Instructions
- In a large mixing bowl add the washed and chopped baby spinach.
- To that add the prepared saltfish buljol, followed by the yellow split peas flour, what we say is powder dhal in Trinbago, along with the all purpose flour.
- Add the salt, but be mindful that the saltfish buljol itself will already have elements of salt.
- Now add the black pepper, ground roasted cumin or geera as we call it in Trinidad, the yeast, and the turmeric, which we refer to as sorfran in Trinidad and Tobago.
- I like mixing everything together at this point as I find it allows all of the ingredients to combine properly before we start adding the water.
- Start by adding roughly half of the water and mix well.
- Continue adding the remaining water a little at a time until you have a thick batter. Since flour can be temperamental, depending on the brand and environment, you may need a bit more than one cup of water in total.
- Once you have that thick batter, cover the bowl with a damp kitchen towel and allow the yeast time to activate.
- About 40 minutes later set up your frying station. Have the batter ready, a wok with the vegetable oil (any pot or pan with high sides to prevent splattering onto the stove), and a wire rack placed over a cookie tray.
- Yes, you can use paper towels instead, but I find that when hot fried saheenas sit on paper towels too long, they can become soggy and take away from that lovely crispy exterior.
- On a medium flame the oil should be ready in about 5 minutes.
- Using a tablespoon, scoop portions of the batter and gently place them into the hot oil.
- Fry for about 4 to 6 minutes, flipping them as they cook so you get even color, crisp edges, and a beautiful golden exterior.
- Work in batches so we do not crowd the pan and cause the oil temperature to drop too quickly.
- Transfer the fried Saltfish Buljol Saheena Bites onto the wire rack so any excess oil drains properly. If you wanted to sprinkle on some sea salt as you remove them from the fryer, you may do so.
- This batter should give you somewhere between 40 to 50 Saltfish Buljol Saheena Bites.
- And may I suggest how imperative it is to serve these warm. The crispy edges with that moist, fluffy, perfectly seasoned center is a true delight.
- Yes, these reheat beautifully in the air fryer and yes, you can keep the batter in the fridge for a few days before frying. Just remember to bring it back to room temperature first.
Though close to the real deal, this recipe is NOT how traditional saltfish buljol is made. My dad would tell us that his grandparents buljol was very simple.. shredded saltfish topped with hot oil. Sliced onions, hot peppers and tomato if you were lucky enough to have those things. In the Caribbean saltfish is “king”. Used on it’s own or as a flavour enhancer, it’s now found in many dishes up and down the Caribbean chain of islands. Gone are the days when saltfish was considered a “poor man’s” meal and ever since the decline of the cod population in eastern Canada, it’s become very expensive.
