News

Important Announcement – St. Lawrence Market / Home Delivery Service

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As some of you already know, we will no longer be attending St. Lawrence Market after the end of August.  Our last day at the market will be Saturday September 3rd, 2016.

While we’ve informed many of our regular market customers, we want to let everyone know the news, and to apologize for any inconvenience this causes anyone.  More importantly, however, this note is meant to let everyone know that it is our intention to provide our market customers even easier access to Saha products.  Therefore, we are offering a free delivery service to everyone living or working in Toronto.  To make this process as easy as possible, just follow these simple steps:

1.  Email us at info@sahacuisine.com and tell us which products you would like.

2. We will email you back promptly to confirm the order and delivery address, and will arrange a convenient time to deliver your products to your home or office.

3. When we arrive to drop off your products, we will stamp your loyalty card (or give you a new one), and we can easily accept cash or credit card payments.

We will continue to honour our market prices for all products ($8.00/jar, 3 jars for $20.00), and no delivery charge will apply.  We ask only that you order a minimum of three jars when you email us.

This simple program applies not only to our market customers, but to everyone living and working in Toronto.  We trust that you will find this service convenient, cost-effective, and a time-saver, and we hope that you will take advantage of it for all your future Saha purchases.

You can also continue to get Saha products at any of our retailers.  For more information on the retailers closest to you, please refer to the vendor page on our website, or email us at info@sahacuisine.com.  For anyone living outside of Toronto, please  contact us to inquire about the delivery service to your area, or visit us at one of our other markets, or use our online store to place an order.

Thanks again for your time, understanding, and continued support.  We look forward to continuing to provide you with the high quality products and customer service you’ve come to expect.

Sincerely,

Rob & Rahul
Founders
Saha International Cuisine                                                                                                                                                                                             

Saha Green Soup with Coconut and Crab

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This is our take on the classic Caribbean dish, Callaloo soup. This is traditionally made with Callaloo which is the leaf of the dasheen or taro root, but is commonly made with other local edible greens. We are substituting spinach and kale for these traditional ingredients, as they are much more common and easy to find in your local North American supermarket.

Ingredients

  • 1 medium onion, diced
  • 10 oz (300 g) chopped frozen spinach
  • 10 oz (300 g) chopped frozen kale
  • 4 cups (1 L) water, vegetable or chicken stock
  • 1 cup (250 ml) Saha Green Seasoning Marinade™
  • 8 oz (240 g) crab meat, cooked
  • 2 oz (60 g) salt pork or bacon, diced
  • 2 tsp (10 g) salt

 

Method

In a large pot over medium heat, cook the diced salt pork for 4-5 minutes or until browned. remove the pork from the pot and add the diced onion. Cook this for a further 4-5 minutes, or until the onion is translucent and softened. Now, add the spinach, kale and water or stock to the pot and increase the heat to high. Bring this mixture to a boil and reduce heat to low and simmer for a further 10-15 minutes or until the kale stem have softened. Add the coconut milk and Green Seasoning marinade to the mixture, return to a boil, reduce heat to low and simmer for a further 3-5 minutes. Working in batches, puree the soup in a blender or food processor until smooth. Be sure not to overfill your blender! return the soup to the pot and put it over medium heat. Add the crab and the salt pork to the soup and simmer for a further 3-5 minutes. Ladle the soup into bowls and serve piping hot!

 

 

 

Curried Potato Salad with Almonds and Raisins

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An interesting twist on a well worn theme. The almonds and raisins add sweetness and richness while the yogurt dressing keeps it light and ready for summer. Try this recipe for your next picnic or backyard barbecue.

Ingredients

    • 1 1/2 lbs (700 g) baby yukon gold potatoes
    • 1 cup (250 ml) balkan style yogurt
    • 1/2 cup (125 ml) Saha Caribbean Curry Base™
    • 1/3 cup (80 ml) green onions, thinly sliced, divided
    • 1/4 cup (60 ml) raisins
    • 1/4 cup (60 ml) almonds, thinly sliced and lightly toasted
    • 2 tbsp (30 ml) lime juice
    • 1 tsp (5 ml) salt
    • More sliced green onion for garnish

Method

Cut the potatoes in half, place them and the tsp of salt in a medium sized pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes are very tender. Transfer the potatoes to a sieve or colander to drain. In a large bowl, combine the remaining ingredients (use 1/2 cup of the green onions while reserving the rest for garnishing) and mix until well combined to make the dressing. When the potatoes and well strained but still warm, add them to the dressing and toss well. Transfer the potato salad to bowls and garnish with sliced green onions.

makes 4-6 servings

Grilled Green Seasoned Salmon with Radish and Arugula Couscous

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Fresh and light, but full of flavour. The perfect summer lunch with a chilled glass of white wine.

Ingredients

  • 4 5 oz (150 g) salmon fillet portions
  • 1/2 cup (125 ml) Saha Green Seasoning Marinade™, plus two tbsp (30 ml)
  • 2 cups (500 ml) cooked couscous
  • 2 cups (500 ml) baby arugula, loosely packed
  • 4 small radishes, halved and sliced thinly
  • 2 tbsp (30 ml) red onion, diced
  • 2 tbsp (30 ml) olive oil
  • salt and pepper to taste
  • cilantro sprigs for garnishing

Method

Preheat a barbecue to 450°F. In a large bowl, gently toss the salmon fillets with the 1/2 cup of Green Seasoning marinade. Set aside. In another large bowl, combine the couscous, arugula, sliced radishes, diced onion, olive oil, the last two tbsp of marinade and mix until well combined. Add salt and pepper to taste. Make sure your grill is clean and oiled. Place the salmon fillets on the grill (skin side down if you’ve left it on), reduce the heat to medium and cover the grill. Cook for 5-7 minutes and then flip the fillets with a spatula. Cook for a further 5-7 minutes, or until the salmon flakes easily. Serve the salmon over the couscous and garnish with fresh cilantro.

Serves 4

Slow Roasted Jerk Pork with Curried Sweet Potato Puree and Mango Salsa

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This plate has a little bit of everything. Savoury and spicy pork is paired with rich sweet potato puree and fresh, citrusy mango salsa for a meal that will impress and delight.

Ingredients

  • 4.5 lbs (2 kg) pork shoulder (I used the “Coppa” but any part of the shoulder will do)
  • 1 cup (250 ml) Saha Jerk Marinade™, divided
  • 2 lbs (900 g) sweet potatoes (approximately 3 large potatoes)
  • 1/4 cup (120 ml) Saha Caribbean Curry Base™
  • 4 tbsp (60 ml) unsalted butter
  • 1 avocado, diced
  • 1 large mango, diced
  • 1/2 red onion, diced
  • 2 tbsp (30 ml) cilantro, finely chopped
  • 1 1/2 tbsp (22 ml) olive oil
  • 1 tbsp (15 ml) lime juice
  • salt and pepper to taste

Method

Preheat an oven to 300°F. Combined the pork shoulder with 180 ml of the Jerk marinade in a large bowl and ensure that the pork is fully coated in the marinade. Set aside. Line a baking tray with foil, pierce the sweet potatoes all over with a fork and set the potatoes on the tray. Line a second tray with foil, set a rack into it and place the pork on the rack. Put the pork into the preheated oven and set a timer for an hour. Once the hour has passed, baste the pork with half of the remaining jerk marinade, add the tray with the sweet potatoes to the oven and return the pork to the oven. Set your timer for another 1 1/2 hours and in the meantime, prepare your salsa. In a medium sized bowl, mix the olive oil, lime juice and chopped cilantro. Add the diced mango, avocado and onion and toss until well coated. Once the 1 1/2 hours has passed, baste the pork with the remaining marinade, remove the sweet potatoes from the oven and set aside to cool. Return the pork to the oven for another 1/2 hour. When the potatoes have cooled enough to handle, peel them and place them in a large bowl. Add the butter and curry base to the potatoes and mix with a fork until well combined and smooth. Once the 1/2 hour has passed, remove the pork from the oven and let rest for at least 15 minutes. Cut the pork into thick slices and serve over the sweet potatoes with a generous portion of the mango salsa.

Serves 8

Saha International Cuisine At The One Of A Kind Spring Show!

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S12_Logo_RGB_KitHello Everyone,

We’re pleased and excited to tell you that Saha International Cuisine will be exhibiting at the One Of A Kind Spring Show!   We will provide you more information as we get closer to the show date , but here are the essential details:

Show: One Of A Kind Spring 2014 Show & Sale

Venue: Direct Energy Centre (Exhibition Place)

Show Dates: Thursday March 26th, 2014 – Sunday March 30th, 2014

Show Times: 10:00 AM – 9:00 PM (open till 11:00 PM on Thursday, March 27, 2014. Open until 6pm on Sunday, March 30, 2014)

We’ve been trying to participate in the One of A Kind Show for quite some time now, so we are very excited to have the opportunity to exhibit there this spring.  We look forward to having you all join us there!

Saha!

Robert & Rahul

Co-Founders

Saha International Cuisine

Markets, Markets, Markets…..

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Hi Everyone,

We’ve got a very busy week planned at Saha, and we wanted to let you know all that is going on.  We’ve added another market to our summer market circuit:

nightmarket_logo_smallEvery Wednesday evening, we will be exhibiting at The Night Market at 99 Sudbury Street.  This will be our first time doing this market, and we’re very excited to be joining the crew at 99 Sudbury Street.  The market will run from 5:oo PM – 10:oo PM every Wednesday night.  All details can be found in the link below:

http://nightmarketto.com/

As with all of our other markets, we will be stamping and accepting your VIP cards, so make sure you bring them with you!

AppleTreeLogo1

 

On Thursday, we will be at Apple Tree Uptown Market On Yonge Street (at the NW corner of Yonge/Helendale).  This market will run from 11:oo AM – 7:oo PM, so come on down sometime during the day, if you’re in the area!

 

 

SLM_Logo

 

On Saturday, We will be at St. Lawrence Market (North Building / Farmer’s Market) from 7:oo AM – 2:oo PM.  We will also be at

Georgetown Market (Downtown Georgetown; Main Street) from 8:oo AM – 12:3o PM.

 

 

 

poster-final

 

On Sunday, we will be doing the 101 Market at 3030 Dundas Street West.  After a brief hiatus, 101 is back in full swing, and we’re very excited to be getting back there for a fantastic Sunday with organizers Erin and Christa, as well as a slew of talented designers, craftspeople, and artisans.

 

 

 

Summer is truly upon us now, and we’re thrilled to be showcasing Saha’s products at all of these amazing markets.  We hope you make some time to come down and check us (and all the other fantastic vendors) out.

Hope to see you there!

Saha!

Robert & Rahul

Founders

Saha International Cuisine

It’s Market Season Again!

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Hello Everyone,

The arrival of summer brings the opening of a variety of sumer markets, and Saha International Cuisine will be a part of several of them.  Here’s a list and schedule of the major markets we’ll be taking part in this summer.

 

AppleTreeLogo11) Apple Tree Market (Uptown location; Yonge/Montgomery, just North of Eglinton Ave.): We were a part of the Apple Tree Market at Mount Pleasant & Davisville last summer, and we have moved North to their uptown location this summer!

When: Every Thursday, 11:00 AM – 7:00 PM

May 16th – October 10th, 2013

http://www.appletreemarkets.ca/

 

DTGT2_4C2) Georgetown Market (Downtown Georgetown; Main Street):  We were also a part of this market last year, and we’re very pleased to be taking part again this year.

When: Every Saturday morning, 8:00 AM – 12:30 PM

June 8th – October 19th, 2013

http://www.downtowngeorgetown.com/events/downtown-georgetown-farmers-market

 

SLM_Logo3) St. Lawrence Market (North Building / Farmer’s Market):  St. Lawrence Market has been a mainstay for us every Saturday for the past three years, and we’ll be there throughout the summer months.

When: Every Saturday morning, 6:00 AM – 2:00 PM

http://www.stlawrencemarket.com/

 

 

poster-final4) 101 Market @ 3030 Dundas Street West:  The 101 Market has been a great spot for Saha International Cuisine, and we plan to be there as often as possible over the summer.  This market is unique in that it is focused on designers and producers from a variety of avenues, is not specifically food-focused.  However, some great vendors are in attendance, showcasing their wares.  101 Market takes place on the third Sunday of every month, and runs from 11:00 AM – 5:00 PM, and we will update you regularly to let you know when we’ll be there.

 

We will be accepting and stamping all VIP cards at every one of these markets, and will be sampling a variety of our products for you every week.  Special pricing on three-jar sets will also be available.

We’re very excited for the start of market season, and we hope that you will join us over the summer to enjoy all that they have to offer!

Saha!

Robert & Rahul

Founders

Saha International Cuisine

Saha’s 3 Year Anniversary Contest!

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Good morning Everyone,

Saha International Cuisine is turning 3 this month, and we are excited to celebrate it with you all.  We could think of no better way than with a contest!  All you have to do is leave a post on our Facebook page about what you like most about Saha products or the best meal that you’ve made with a Saha product, and what made it so good.  All stories, posts, and pictures are welcome.  With each post, we’ll enter you into a draw to win 3 of your favourite jars of Saha products.  We will be running this contest for the next month and there will be two lucky winners of 3 jar sets, so get posting!

Winners will be notified via email or Facebook once the contest is over, and prizes will be mailed to you free of charge!

Saha!

Robert & Rahul

Co-Founders

Saha International Cuisine

SAHA FB BANNER

Saha Products Available at the 101 SUPERmarket Pop-Up Store!

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101marketsposterfinalHi Everyone,

We’re very excited to tell you all that Saha International Cuisine’s products will be available at the all-new 101 Market Pop-up Store!  The awesome twosome at 101 Markets (the lovely Erin & Christa) have set up a temporary store at 1418 Dundas Street West (North side, between Dovercourt and Gladstone) to showcase a variety of talented local designers/producers of clothing, vintage items, and, of course, food products.  The market will be running everyday (except Tuesdays) from April 11th (today!) till May 12th, from 11:00 AM – 7:00 PM.

We at Saha at very excited to be part of this tremendous new market.  We have been working with Erin & Christa for the past few months, and these talented ladies never cease to amaze us with their talent, smarts, passion, and work ethic.  We’re very privileged to work with both of them, and we’re certain they’re going to put on a fantastic market over the next month.  We have linked their web address below if you would like to learn more about the event, and the 101 Market in general:

http://101markets.wordpress.com/

http://101markets.wordpress.com/2013/04/08/come-on-down/

Make sure you come down and check out some of Toronto’s fine talent on display.  We guarantee you’ll find something you’ll love!

Saha!

Robert & Rahul

Founders

Saha International Cuisine