Somalian Bizbaz Sauce

Brennan Photography Inc.

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.

Ingredients

  • 1 large garlic clove, crushed
  • Juice of half a large lime
  • 1/2 to 2 whole fresh Serrano chiles (depending on your taste)
  • 1/2 to 2/3 tight-packed cup fresh coriander leaves
  • 1 to 2 teaspoons sugar, or to taste
  • 1/2 cup low-fat plain Greek yogurt
  • Salt and freshly ground black pepper to taste
  • More lime juice if needed

Procedure

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.

Tags: 
coriander
Prep time: 
20 minutes
Cook time: 
1 hour
Total time: 
1 hour 20 minutes
Yield: 
Makes 1-1/2 cups, doubles easily.

  • A look at the history of sugar, from art and language to 3-D printing

    Darra Goldstein is editor in chief of The Oxford Companion to Sugar and Sweets, an 888-page reference guide to all things sweet. "The book is really a compendium of human desires, a cultural history of desire for things that are sweet and what it has caused in the world, in both the realm of pleasure and also of pain," she says.

Top Recipes

Book Excerpts

Before paper confetti was invented, people threw candied nuts and plaster

A history of confetti from The Oxford Companion to Sugar and Sweets edited by Darra Goldstein.