This cool, pale-green sauce of lime, chile and coriander was inspired by Somali chef Jamal Hashi. Every day he makes a bowl of it for his Safari Express food stand in Minneapolis’ Global Market, and every day, he runs out. Jamal remembers this sauce in Somalia, where people made it with what grew in their backyards — the ubiquitous lime trees, chile and coriander.
We eat it with everything — burgers, corn on the cob, fried plantains, meats, salad, fish, and any vegetable.
1. Place the garlic clove in a coffee cup and squeeze the lime juice over it. Let stand 20 minutes while you gather the other ingredients.
2. Place the garlic, lime juice, chile, coriander leaves, sugar, yogurt, salt and pepper into the bowl of a food processor and purée. Taste for balance. Refrigerate the Bizbaz an hour or so to mellow, and use cool.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments. He tells Lynne Rossetto Kasper why Howard Johnson's is on the list, why McDonald's isn't, and how New York City's famed Delmonico's started it all.