Sahina

6 large dasheen (taro) leaves or collard green leaves
juice of 1 lime
300g dried split peas
2 garlic cloves, minced
1 small onion, finely chopped
1 tsp ground turmeric
1 spring onion, chopped
2 tbsp plain flour
2 tsp salt
freshly-ground black pepper, to taste
250ml vegetable oil
250ml Phoulourie batter

Method:
Wash and dry the greens then rub with the lime juice and set aside. Meanwhile, combine the split peas in a large pan with 1.5l of water. Bring to a boil and cook for about 45 minutes, or until completely tender. Drain well then transfer to a food processor and grind to a coarse couscous-like meal. Add the onion, garlic, turmeric, spring onions, flour, salt and black pepper then pulse to combine. Slowly add just enough water to bring the ingredients together as a smooth, easily-spreadable, paste (but do not make the paste too thin).

Spread 4 tbsp of the split pea paste over each of the leaves. Now sandwich 2 leaves together, with the paste sides facing each other. Roll the leaves into a long cylinder and tie the ends firmly with kitchen twine (be careful not to tear the leaves). Place the leaves in a steamer basket and steam for 15 minutes. At this point take out of the pan, remove the twine and cut the leaves into 3cm rounds.

Meanwhile, heat the vegetable oil in a wok or saucepan. When hot dip the green rounds in the Phoulourie batter then drop in the hot oil. Fry until golden brown on all sites then remove with a slotted spoon and drain on kitchen paper. Serve hot, accompanied with hot pepper sauce.