BASBAAS CAGAAROO LA TUMAY (Pounded Green Hot Sauce)
While spices play an integral role in Somali cuisine, Somali food is not overly spicy-hot. Basbaas (hot sauce) is, however, a spicy condiment that accompanies most main dishes—offered on the side for those who want it. This basbaas has very similar ingredients to a blended basbaas, but its texture is very different: the pounded garlic and chiles offer a strong flavor profile, and the chunky consistency complements seafood and meat dishes, offering more concentrated bites of heat than the uniform heat of a blended basbaas. A mortar and pestle is the ideal tool for making this basbaas: Pound the garlic and chiles directly in the mortar, then mix in all the liquids. This basbaas will separate as it sits, so mix it with a spoon before serving.
INGREDIENTS
MAKES ABOUT 1 CUP (240 ML)
12 large (45 g) garlic cloves, peeled
1⁄3 cup (5 g) cilantro leaves, very finely chopped (optional)
1 3/4 ounces (50 g) fresh large green Thai chiles (about 13), chopped
Juice of 2 limes
7 tablespoons (100 ml) distilled white vinegar
11/4 teaspoon fine sea salt
DIRECTIONS
Pound the garlic in a mortar and pestle until all the cloves are broken up, then add the cilantro and pound until the cilantro and garlic form a thick pulp. Add the chopped chiles and pound until they break down into a chunky pulp.
Add the lime juice, vinegar, and salt. Stir all the ingredients together and serve, or store in an airtight container in the fridge for up to 3 days.
BAJIYE (Black-Eyed Pea Fritters)
These black-eyed pea fritters are similar to falafel and are a favorite afternoon snack. Black-eyed peas are soaked overnight and then blended with chiles, garlic, cilantro, and onion; this mixture is formed into balls, fried, and served hot. Bajiye is typically eaten during casariyo, or afternoon tea, but it’s also a popular street food served along- side sambuus, nafaqo, and condiments like leeleefow; it also makes an appearance on Somali tables during Ramadan. Dip bajiye into both leeleefow and basbaas for a sweet and spicy treat.
INGREDIENTS
MAKES ABOUT 55 (1-InCH / 2.5 CM) FRITTERS
2 cups (335 g) dried black-eyed peas
1⁄4 red onion, coarsely chopped
4 garlic cloves, smashed
2 fresh red Thai chiles
2⁄3 cup (10 g) cilantro leaves and tender stems
1⁄4 cup (60 ml) water 11⁄2 teaspoons salt
Vegetable or canola oil, for frying
Basbaas (page 64), for serving
Leeleefow (page 75), for serving (optional)
DIRECTIONS
Soak the black-eyed peas in water to cover overnight; the peas’ outer skins will detach and rise to the surface as they soak. When you are ready to make the bajiye, discard the soaking water and the outer skins, making sure to rub off any still-attached skins.
Combine the black-eyed peas, onion, garlic, chiles, cilantro, water, and salt in a blender and blend into a thick, smooth paste. Let sit for 30 minutes before frying.
Add 2 inches (5 cm) of oil to a large, deep frying pan and heat over medium-high until the oil is hot but not smoking. Place a paper towel–lined baking sheet next to the stove.
Scoop up rounded teaspoons of the dough, form into small, rounded disks, and slide into the oil. Fry in batches, with plenty of space between the bajiye, for a little under 1 minute on the first side and 30 seconds on the second side, until brown on both sides. With a slotted spoon, remove the fried bajiye to the paper towel–lined baking sheet. Repeat until all the batter has been used, making sure to maintain the oil’s temperature. Serve immediately with basbaas and, if you like, leeleefow.
