Another great dish is Sahina, OH how I loved tasting these growing up and I still love them to this day.

SAHINA

1 lb yellow split pea flour

1 lb flour

saffron powder

1 teaspoon yeast

salt

2 teaspoon ground Geera

1 mincedmedium onion

8 minced garlic cloves

1 bundle of dasheen bush

oil

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Wash and clean the dasheen bush, remove hard parts, peel stalks and cut up very fine. Mix flour, split pea flour, salt and saffron powder (to taste), onion and Geera, garlic.  Geera seeds can be parched in a hot frying pan without oil, then crushed witn a rolling pin. Put the yeast and 1 teaspoon of sugar in a 1/2 cup of water and mix well. Add the yeast water to dry ingredients (flour, saffron etc).  Add the dasheen bush and mix thoroughly. Gradually add water and mix to a soft-sticky consistency and leave to rise for approximately one hour.  Put a deep frying pan on the stove to hot.  Add about 1 – 2 cups of oil or enough to cover the Sahina. Allow the oil to hot.

Wet your fingers and take about 1 tablespoon of the mixture at a time, flatten and carefully place each Sahina in the frying pan with the hot oil. Fry until golden-brown.  As each Sahina is done, remove and place in a plate lined with paper towel. The paper towel is to absorb the excess oil.

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