Saha Stir-Fried Curried Noodles

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10 oz (280 g) rice stick noodles (Kong Moon style)

1/2 cup (125 ml) Saha Caribbean Curry Base

1/4 cup (60 ml) soy sauce

1 medium carrot, julienned

1 small zucchini, julienned

1/2 small red onion, thinly sliced

1 cup (250 ml) snap peas, julienned

2-3 green onions, thinly sliced

2 tbsp (30 ml) canola oil



Place the rice noodles in a large bowl and cover with boiling water. Set aside and let stand for 7-10 minutes, or until the noodles are softened and translucent. In a separate smaller bowl, combine the curry base and soy sauce and whisk until smooth and well combined. While the noodles soften, heat the oil in a large skillet over medium high heat. When the oil is hot, add the carrot, zucchini, onion and snaps peas and sauté for 2-3 minutes, or until the vegetables have slightly softened.


Add the curry and soy sauce mixture to the pan and toss until well distributed. Drain the noodles thoroughly and then add to the pan. Toss the noodles with the sauce and vegetables until the noodles are well coated. Divide the noodles evenly between four bowls and sprinkle with the sliced green onion.


Green Seasoned Seafood Chowder

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3 cups (750 ml) fish or chicken stock

3 cups (750 ml) light cream

1/3 cup (90ml) Saha Green Seasoning Marinade

1 lb (450 g) assisted seafood (mussels, clams, shrimp, calamari, cuttlefish, etc.)

1/2 cup (125 ml) red onion, diced

1/2 cup (125 ml) celery, diced

2 rashers smoked bacon, diced

2 medium white potatoes, diced

1/2 cup (125 ml) corn niblets

1/2 cup (125 ml) peas

1/2 cup (125 ml) grape tomatoes, halved

Fresh cilantro sprigs for garnish



In a large pot over medium high heat, add the diced bacon and cook until the fat renders and coats the bottom of the pot. Add the onion, celery and potato and cook for 2-3 minutes or until the onion is softened and translucent. Next, add the marinade and stock and continue to cook for 8-10 minutes or until the potatoes have softened.  Add the cream and seafood next and continue to simmer for another 8-10 minutes or until the seafood had cooked through. IMG_1043

Lastly, add the corn, peas and tomatoes and cook for a further 2-3 minutes. Spoon a portion of the vegetables and seafood into the bottom of soup bowls and then ladle the broth over top. Garnish with some fresh cilantro and serve!IMG_1042






Jerk Vegetable Panini Wraps

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IMG_1035 Ingredients:

4 8 inch (20 cm)  flour tortillas

1 bell pepper (red, yellow or orange), sliced

1 small zucchini, sliced

1 avocado, pitted and sliced

1/2 small red onion, sliced

1/2 small bulb fennel, sliced

2 cups (500 ml) baby greens

1 cup (250 ml) grape tomatoes, halved

1/2 cup (125 ml) cream cheese

1/2 cup Saha Jerk Marinade, divided

2 tbsp (30 ml) olive oil

Spry oil for panini press


Preheat an oven to 400°F. In a large bowl mix 1/4 cup of the Saha Jerk marinade with the olive oil. Add the zucchini, fennel and onion to the bowl and toss until well coated. Line a baking tray with parchment paper and spread the marinaded vegetables even over the pan. Roast in the oven for 20-25 minutes or until browned and softened.IMG_1027

Set aside to cool slightly. In a food processor, add the cream cheese and remaining marinade and mix until well blended and smooth. Spread this mixture over the top third of the tortillas. Place a portion of the roasted vegetables in the centre of the tortilla, perpendicular to the cream cheese. place some sliced avocado, tomato and a portion of the greens alongside the roasted vegetables. Fold the bottom third of the tortilla up, over the vegetables and then fold the sides in. Turn your panini press to medium high and spray with cooking oil, or place an oiled grill pan over medium high heat. Place the wraps folded side down in the pan or press and cook for 2-3 minutes per side, or until brown grill marks form. Serve warm!


Serves 4



Curried Chickpea Fritters with Cucumber Salad

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19 oz (540 g) canned chickpeas, drained and rinsed

1/3 cup (90 ml) milk or water

1/3 cup (90 ml) Saha Caribbean Curry Base

1 cup (250 ml) all purpose flour

1 cup (250 ml) corn kernels (frozen if fresh is not available)

1/2 cup diced red onion

1/3 cup (90 ml) chopped fresh cilantro

1/2 tsp (2 ml) baking soda

Canola oil for frying


3 cups (750 ml) mixed baby greens

1/2 cup (125 ml) sliced cucumber

1/2 cup (125 ml) halved grape tomatoes

1 tbsp (15 ml) extra virgin olive oil

1 tsp (5 ml) lime juice



In a large bowl, combine the flour, baking soda, salt and mix until well combined. In a separate, smaller bowl combine the milk and Saha Caribbean Curry Base and mix until smooth. In a food processor, gently pulse the chickpeas until they are roughly chopped and not pureed. IMG_1020Slowly add the curry mixture to the dry ingredients, whisking until well combined. Add the chopped chickpeas, corn, cilantro and red onion to this mixture and stir until well combined. Add a generous amount of oil to a large skillet and heat over medium high heat. When the oil is hot, carefully add a 1/4 cup (60 ml) of the mixture to the pan and spread into a flat round shape with a spatula or the back of a spoon. Repeat this process as many times as you can without over crowding the pan. Cook the fritters for 2 to 3 minutes per side or until golden brown. Transfer the cook fritted to a plate lined with paper towel to drain and cover to keep warm.

While the fritters are draining, combine the olive oil and lime juice in the bottom of a large bowl and mix well. Add the greens, cucumber and tomatoes to the is mixture and toss until well coated. Place a small bunch of this salad on a plate and top with the fritters. Serve warm!IMG_1024

Makes 12 fritters




Jerk Fish Cakes with Citrus Salad

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An elegant and delicious idea for what to do with left over mashed potatoes! The perfect idea for brunch when you need to impress somebody.


Fish ingredients

8 oz (250 g) fish fillet (I used cod, but any flaky fish will do)
1/4 cup (60 ml) Saha Jerk Marinade™
2 cups (500 g) cooked mashed potatoes
1/4 cup (120 ml) red onion, thinly sliced
3 tbsp (45 ml) olive oil
1 large orange, segmented plus 3 tbsp (45 ml) reserved juice
5 oz (140 g) assorted baby greens
5 oz (140 g) bread crumbs or panko
4 tbsp (60 ml) canola oil (or whatever you prefer) for frying, divided
salt and pepper to taste


Fish cakes prep

Heat 1 tbsp of the canola oil in a large skillet over high heat. Season your fish with salt and pepper and fry in the oil for 1-2 minutes per side or until fish is slightly firm to the touch and well browned (see photo). Set the cooked fish on paper towel to cool and drain of oil. When cooled, flake the fish into the mashed potatoes and add the Jerk marinade. Gently stir this mixture together unit;l well combined and slightly sticky to the touch.Divid this mixture into six equal portions and flatten into small puck-shaped cakes. Set these aside and, in a large mixing bowl mix the reserved orange juice with the olive oil until well combined. Add the greens, orange segments (follow this link if you need some help segmenting an orange), and sliced red onion. Toss this in the oil and juice mixture until the greens are coated in the dressing. Line the bottom of a large shallow dish with the bread cubs ands lightly press the cakes into them so that both sides are evenly coated in bread crumbs. Divide the remaining canola oil in two portions and fry the breaded cakes in batches for 2-3 minutes per side or until golden brown and heated through. Transfer the cakes onto paper towel to remove excess frying oil and then serve alongside the salad.



Serves 6Saha fish cakes plate

Green Seasoned Pizza

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A new take on a pesto-style pizza using our Green Seasoning herb marinade. Fresh, flavourful and with just a hint of heat!



Pizza ingredients

2 12 inch (30 cm) store bought pizza crusts
1/4 cup (60 ml) Saha Green Seasoning Marinade™
1/4 cup (60 ml) olive oil
1 cup (250 ml) baby spinach leaves, loosely packed
1/4 cup (60 ml) red onion, thinly sliced
1/2 cup (125 ml) yellow bell pepper, thinly sliced
1/2 cup (125 ml) grape tomatoes, halved
5 oz (140 g) goat cheese


Pizza prep

Preheat an oven to 425°F. In a small bowl, combine the Green Seasoning marinade and the olive oil and mix until well combined. Divide this mixture in half and spread evenly over the surface of the pizza crusts. Divide the rest of the toppings into two equal portions and layer them evenly over the the olive oil and marinade mixture. Crumble the goat cheese evenly over the toppings. Bake for 8-10 minutes or until the crust and goat cheese begin to brown. Portion into slices and serve!

Serves 8Pizza final

Jerk Avocado Dip

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This recipe produces a smooth and rich dip suitable for crudités, grilled chicken or as a sauce for poached fish.



Avocado Ingredients





2 ripe avocados
1 cup (250 ml) sour cream
1/4 cup (120 ml) Saha Jerk Marinade™
1 tbsp (15 ml) lime juice
salt and pepper to taste



Avocado prep

Peel the avocados and remove the stones. Combined all ingredients in a food processor and puree on high until smooth and well combined. Season to taste with salt and pepper. Serve as a dip or as a sauce for chicken or fish.

Makes 3 cups (750 ml)Avocado plated

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.


  • 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



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.


    • 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


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.


  • 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


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