green coconut hot sauce

Basbas qumbe Somalia Makes a jarful Somalia, the easternmost point of the Horn of Africa, was an important hub of the early spice trade. The Romans called it ‘Cape Aromatica’ for its aromatic resins, frankincense and myrrh. Centuries of traders ploughing its shores has left a cuisine influenced by Arabia, India, Turkey and Italy. Spices are key to the food, especially African cardamom but also nutmeg, cinnamon, ginger, fenugreek and cumin. Somalis also like their food hot, using chilli sauces served on the side so the diner can dial up the fire to their liking. Do look out for a source of Somali-made basas (chilli) sauces as the flavour combinations, such as date, tamarind and green chilli, are superb. Here is a coconutty green one that lends itself to being made fresh. It is reminiscent of South Indian chutneys, but here chilli is the star.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If you like fire, leave the chilli seeds in, otherwise you can remove some of the seeds and the surrounding membrane. Roughly chop the chillies, coriander, onion and garlic. Transfer to a blender with the oil, lemon juice, vinegar, salt and sugar. Blend to a green-flecked paste.

Step 2

Stir through the coconut and taste for seasoning.

Step 3

This will keep in a jar in the fridge for up to 5 days and the heat will mute a little with time.

Step 4

EAT WITH

Step 5

Grilled fish, chicken or vegetables, dry-rubbed with xawaash spice mix