Ingredients
Green version
- 8green chillies, stems removed
- a very large bunch of coriander
- 4garlic cloves
- juice of 3 limes
- 1 teaspoonsalt
- 2 tablespoonswater
- 1 tablespoonoil, optional
Sometimes added
- 1small green pepper, for bulk
- 1 teaspoonground cumin
- a small piece of ginger
- 1 tablespoonwhite vinegar
Red version
- dried red chillies, ground
- garlic, salt and a little oil
Equipment
- a blender or a mortar
- gloves, for the chillies
- a clean jar
Directions
- Wash the board and knife thoroughly afterwards. Work near an open window if you can. Bird’s eye chillies make it fiercely hot. Adjust the quantity to your own tolerance. Remove the seeds and membrane for a milder relish. It should be present in a genuinely large quantity. Use both the leaves and the stems. Wash the bunch thoroughly and shake it dry. Preparing everything takes a few minutes.
- Pull the stems off the chillies. Chop them roughly if they are large. Peel all of the garlic cloves. Squeeze the limes and strain out the pips. Blending the sauce is quick enough.
- Put the chillies, garlic and salt in the blender first. Add the lime juice and the water. Those liquids help the blades get going. Blend them into a rough paste. Blend after each handful before adding more. Keep going until it is all incorporated. Some households blend it completely smooth.
- Add a little more water if it will not turn. It should be thick but spoonable. Taste it very carefully on the tip of a spoon. It will be intensely hot, which is correct.
- Adjust the salt and the lime juice. It should be sharp, hot and clearly herbal. Add the cumin or ginger if you want them. That oil also helps it keep a little longer. Grind dried red chillies to a coarse powder. Pound them with garlic and salt in a mortar.
- Work in enough oil to make a loose paste. Spoon the green sauce into a clean jar. Press it down and level the surface. Pour a thin film of oil over the top. Seal it and refrigerate it at all times. It keeps four or five days in the refrigerator.
- Use a clean spoon every single time. Serving it is done in a small dish. Set it on the table beside everything else. Each person takes as much as they want.
Technique
- Somali cooking uses both a fresh green basbaas and a dried red one, and they are not interchangeable.
- Pasta is genuinely common in Somali eating, a legacy of the Italian colonial period, and basbaas is served with it.
Substitutions
- Any fresh green chilli works, and the quantity is entirely a matter of tolerance.
- Lemon juice can replace lime, though lime is what is normally used.
Variations
- The red version is made from dried chillies and keeps far longer.
- Some households add a green pepper to bulk it out and soften the heat.
- Adding a little yoghurt at the table makes a milder dip.
History
The Somali name basbaas covers both the chili and the sauce; the fresh green version is blitzed with coriander, the red one dried and pounded.
Frequently asked questions
What is Basbaas?
Basbaas is a sauce & condiment from Djibouti: green chili, coriander and lime relish set on every table. The Somali name basbaas covers both the chili and the sauce; the fresh green version is blitzed with coriander, the red one dried and pounded.
How long does Basbaas take to make?
Basbaas takes 15 minutes of preparation and none of cooking. The recipe makes about 300 ml. It is rated easy to make.
What can I substitute in Basbaas?
Yes, within limits. Any fresh green chilli works, and the quantity is entirely a matter of tolerance. Lemon juice can replace lime, though lime is what is normally used.
