Saltfish Buljol Saheena Bites
A delicious Trinbago-inspired appetizer combining flavorful saltfish buljol with traditional saheena batter made with spinach, powder dhal, geera, and sorfran, fried until perfectly crisp and golden.
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.
Video
Notes
Frequently Asked Questions
What makes Saltfish Buljol Saheena Bites different from saltfish fritters?
Unlike traditional fritters, this recipe uses spinach, powder dhal (yellow split peas flour), geera (ground roasted cumin), sorfran (turmeric), and yeast, giving it the distinct flavor and texture associated with Trinidad-style saheena.Can I make the batter ahead of time?
Yes. The batter can stay refrigerated for a couple of days before frying. Allow it to return to room temperature before cooking.What is powder dhal in Trinidad cooking?
Powder dhal is finely ground yellow split peas flour and is commonly used in Trinidad and Tobago, Guyana, and other Caribbean countries in recipes like saheena and pholourie.Can I reheat leftover Saltfish Buljol Saheena Bites?
Absolutely. The best way is using an air fryer so the exterior crisps back up nicely. Do not reheat in the microwave as they will go limp and soggy in seconds.What chutney pairs best with Saltfish Buljol Saheena Bites?
Green Mango Chutney, Mango Sour, and Peach Chutney all work beautifully and complement the savory saltfish filling. Or a simple Pineapple Peppersauce will give you a lovely balance of heat and fruitiness. Tried this recipe?Let us know how it was!