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.
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From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.
Sally Swift is the managing producer and co-creator of The Splendid Table. Before developing the show, she worked in film, video and television, including stints at Twin Cities Public Television, Paisley Park, and Comic Relief with Billy Crystal. She also survived a stint as segment producer on The Jenny Jones Show.