2 Somali Hot Sauces (2 Nooc Basbaas) 2 Sauces Piquantes Somali البسباس الصومالي

Green hot sauce (Basbaas cagaar) Sauce Verte Piquante

 

Somali food is not spicy hot. It is unlike the cuisines of neighbouring countries that use a lot of hot spices. Somalis prefer to serve the hot sauce on the side just like the salt and pepper which everyone can adjust to his/her taste.

One thing you do not have to worry about when eating at a Somali restaurant is being served food that is too spicy. It is you that decides how much you prefer to punish your tongue.

We prefer the milder sauce (recipe at the bottom of the page) that has just a little heat but at the same time packs a lot flavour.

 

La cuisine Somali n’est pas relevée au point d’être brûlante. Il n’est pas semblable aux cuisines des pays voisins qui utilisent beaucoup d’épices piquantes. Les Somalis préfèrent servir une sauce piquante séparée comme pour le sel et le poivre pour que chacun puisse se servir à son goût.

Quand vous mangez dans un restaurant Somali, vous n’avez jamais à craindre que la nourriture soit trop épicée. C’est vous qui décidez de l’intensité de la punition que vous faites subir à votre langue.

Nous préférons une sauce plus douce (la recette se trouve au bas de la page) qui a juste un peu de piquant mais qui en même temps est pleine de saveur.

 

 

 Green Hot Sauce (Basbaas Cagaar) Sauce Verte Piquante

Green hot sauce ingredients (Waxa uu ka-kooban yahay basbaas cagaarka) Ingrédients de la Sauce Verte Piquante

 

Ingredients (Green hot sauce):

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

We prepare this quantity when we invite 20 people 

3.5 oz (100 g) Green hot chilli peppers (We used Thai chilli peppers)
3 Habanero or Scotch bonnet peppers (optional)
1 Garlic clove
1 Small onion
1 tsp (5 mL) Salt
¼ tsp (1.25 mL) Ground black pepper
1 Lemon (juiced)
¼ cup (59 mL) White vinegar
1 cup (237 mL)) Cilantro

Find the recipe for a milder sauce at the bottom of the page

 

Waxa loo baahan yahay (Basbaas cagaar):   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

Waxaan qiyaastaan sameynaa markaa casunno 20 qofood

3.5 oz (100 g) Basbaas cagaar
3 Basbaas nooca aadka u-kulul (Habaneero ama Skotsh boneey). Waa ka-dayn kartaa.
1 Tuun (toon)
1 Basal yar
1 qy (5 mL) Cusbo
¼ qy (1.25 mL) Filfil madoow shiidan
1 Liin dhanaan (la-miiray)
¼ koob (59 mL) Qal cad
1 koob (237 mL)) Kabsaro caleen

Waxaa boggaan meesha ugu hooseeysa ku-qoran soo’da basbaas aan aad u-kululayn

 

Ingrédients (Sauce Verte Piquante):

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2,4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

Nous préparons cette quantité quand nous recevons 20 invités
3.5 onces (100 g) de Piments chilli verts

3 Piments Habanero ou Capot d’Écossais (optionnel)
1 Gousse d’Ail
1 Petit Oignon
1 cc (5mL) de Sel
¼ cc (1.25 mL) de Poivre Noir Moulu
1 Citron (pressé)
¼ de mesure (59 mL) de Vinaigre Blanc
1 Mesure (237 mL) de Coriandre


Une version moins piquante de cette recette se trouve au bas de la page

 

Preparing the green hot sauce (Diyaarinta basbaas cagaarka) Préparation de la sauce verte piquante

1. Remove the stems from the peppers. 2. In a blender, place the peppers, garlic, and onion. Add the salt and ground black pepper. 3. Add the lemon juice. 4. Add the vinegar. 5. Add the cilantro. 6. Liquefy.

1. Basbaaska dibka ka-jar. 2. Qallaatka ku-rid basbaaska, tuunta, iyo basasha. Ku-dar cusbada iyo filfisha madoow. 3. Ku-shub liin dhanaanta aad miirtay. 4. Ku-shub qalka. 5. Ku-rid kabsaro caleenta. 6. Si-fiican isku wada-shiid.

1. Retirer les queues des piments. 2. Mettre les piments, l’ail, et l’oignon dans un blender. Ajouter le sel et le poivre noir moulu. 3. Ajouter le jus de citron. 4. Ajouter le vinaigre. 5. Ajouter le coriandre. 6. Liquéfier.

 

Green hot sauce (Basbaas cagaar) Sauce verte piquante

 

 

Coconut Hot Sauce (Basbaas Qumbe) Sauce Piquante à la Noix de Coco

Coconut hot sauce ingredients (Waxa uu ka-kooban yahay basbaas qumbe) Ingrédients pour la sauce piquante à la noix de coco

 

Ingredients (Coconut hot sauce):

(Tbsp is a tablespoon; tsp is a teaspoon)

(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

We prepare this quantity when we invite 20 people 

⅓ cup (30 g) Dried finely shredded coconut
½ cup (118 mL) Water
3.5 oz (100 g) Green hot chilli peppers (We used Thai chilli peppers)
3 Habanero or Scotch bonnet peppers (optional)
1 Garlic clove
1 Small onion
1 Lemon (juiced)
¼ cup (59 mL) White vinegar
¼ cup (59 mL) Canola oil (olive oil will make the sauce taste bitter)
1 tsp (5 mL) Salt

Find the recipe for a milder sauce at the bottom of the page

 

Waxa loo baahan yahay (Basbaas qumbe):   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

Waxaan qiyaastaan sameynaa markaa casunno 20 qofood

⅓ koob (30 g) Qumbe qalalan oo aad u-shiidan
½ koob (118 mL) Biyo3.5 oz (100 g) Basbaas cagaar
3 Basbaas nooca aadka u-kulul (Habaneero ama Skotsh boneey). Waa ka-dayn kartaa
1 Tuun (toon)1 Basal yar
1 Liin dhanaan (la-miiray)
¼ koob (59 mL) Qal cad
¼ koob (59 mL) Saliid caddey (saliidda oliifada qaraar ayay u-yeelaysaa)
1 qy (5 mL) Cusbo

Waxaa boggaan meesha ugu hooseeysa ku-qoran soo’da basbaas aan aad u-kululayn

 

Ingrédients (Sauce Piquante à la Noix de Coco):

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2,4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

Nous préparons cette quantité quand nous invitons 20 personnes
⅓ mesure (30 g) de Noix de Coco râpée séchée fine

½ mesure (118 mL) d’Eau
3.5 onces (100 g) de Piments Verts Piquants
3 Piments Habaneros ou Piments Capots d’Écossais (optionnel)
1 Gousse d’Ail
1 Petit Oignon
1 Citron (pressé)
¼ de mesure (59 mL) de Vinaigre Blanc
¼ de mesure (59 mL) d’Huile de Colza (l’huile d’olive rend la sauce amère)
1 cc (5 mL) de Sel


La recette de la sauce douce se trouve au bas de la page

 

Preparing the coconut hot sauce (Diyaarinta basbaas qumbaha) Préparation de la Sauce Piquante à la Noix de Coco

1. In a blender, place the soaked coconut, the peppers (stems removed), and the garlic and onion. 2. Add the lemon juice. 3. Add the white vinegar. 4. Add the canola oil (olive oil will make the sauce taste bitter). 5. Add the salt. 6. Liquefy.

1. Qallaatka ku-rid basbaaska, qumbe la-qasay, tuunta, iyo basasha. 2. Liinta dhanaanta aad miirtay ku-shub. 3. Qalka ku-shub. 4. Saliid caddeeyda ku-shub (saliidda oliifada qaraar ayay ka-dhigtaa). 5. Ku-dar cusbada. 6. Si-fiican isku wada-shiid.

1. Mettre la noix de coco trempée, les piments (sans les queues), l’ail et l’oignon dans un blender. 2. Ajouter le jus de citron. 3. Ajouter le vinaigre blanc. 4. Ajouter l’huile de colza. 5. Ajouter le sel. 6. Liquéfier.

 

Coconut hot sauce (Basbaas qumbe) Sauce Piquante à la Noix de Coco

 

Milder Sauce that is flavourful (Basbaas aan aad u-kulayn oo caraf leh)Sauce douce parfumée

 

Ingredients (A milder sauce):

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

1.5 oz (40 g) Jalapeno peppers (seeded)
1 Garlic clove
1 Small onion
1 Tomato
1 tsp (5 mL) Salt
¼ tsp (1.25 mL) Ground black pepper
1 Lemon (juiced)
¼ cup (59 mL) White vinegar
2 Tbsp (30 mL) Canola oil
1 cup (237 mL)) Cilantro

 

Waxa loo baahan yahay (Basbaas aan aad u-kululayn):   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

1.5 oz (40 g) Basbaas halabeenyo (Jalapeno) oo miraha laga saaray
1 Tuun (toon)
1 Basal yar
1 Yaanyo
1 qy (5 mL) Cusbo
¼ qy (1.25 mL) Filfil madoow shiidan
1 Liin dhanaan (la-miiray)
¼ koob (59 mL) Qal cad
2 QW Saliid caddeey
1 koob (237 mL)) Kabsaro caleen

Ingrédients (Sauce douce):

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2,4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

1.5 onces (40 g) de Piments Jalapeno (épépinés)
1 Gousse d’Ail
1 Petit Oignon
1 Tomate
1 cc (5 mL) de Sel
¼ cc (1.25 mL) de Poivre Noir moulu
1 Citron (pressé)
¼ de mesure (59 mL) de Vinaigre Blanc
2 cs (30 mL) d’Huile de Colza
1 mesure (237 mL) de Coriandre

Nous conservons les sauces jusqu’à un mois au réfrigérateur. Elles sont servies d’habitude avec des bajiya, des samosas, de patates douces roties, du riz, des ragoûts, et elles peuvent aussi être utilisées pour cuisiner.

 

 

 

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44 Responses to 2 Somali Hot Sauces (2 Nooc Basbaas) 2 Sauces Piquantes Somali البسباس الصومالي
  1. NaimaQ
    September 16, 2012 | 3:14 pm

    ASC.A&L. Mansha Alaah, Aad iyo aad ayaad u mahadsan tihiin.kan in loo sameesto bajiyo lee ku fiican.mar labaad thx.

    • A&L
      September 16, 2012 | 10:06 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waa runtaa, bajiyo iyo basbaas wax iskaga fiican ma-jiraan. Mahadsanid.

  2. SARAH
    September 16, 2012 | 6:14 pm

    asalamu alakum my name is sarah i watch your recipes with my mum my mum made half of your recipe eye of round roast it was delicous i was wondering if you could make a birthday recipe because on the 30 september its my birthday and i’ll be 9 yrs old

    thanks xaawash crew may allah give you happiness and long life nd jaanah fardosa a’la

    thanks its been a pleasure to write to you asalamu alakum

    • A&L
      September 16, 2012 | 10:32 pm

      Wa’alaikum As-salam warahmatullahi wabarakatuh,
      Sarah, thank you so much for your comment. It is really appreciated. We wish you an early Happy Birthday! You can choose from some of the recipes already posted. However, we will post a sweet dish that can be used for a birthday party. Thanks again.

  3. Naciima cadeey
    September 17, 2012 | 5:51 am

    Asc aad iyo aad ayaad u mahadsantihiin bajiyo lees ku macaan yahay kan maasha Allah lkn aaway basbaas shidni asagana soo galiya plllz thnx :) :) :)

    • A&L
      September 17, 2012 | 9:56 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waan soo wadnaa, inshaa’allaah. Mahadsanid.

  4. um asmaa
    September 17, 2012 | 7:00 am

    asalaamu aleeykum walaalaheyga qaaligoow maashaa allaah aadaa umahadsantihiin allaah yastur caleekum dunyaa wal aqhr niyadiin allaah niiyeelo walaal shukran calaa kulasheey jazaakallaah kheyrakum waqeer jamiic muslim baarakallaah fiik

    • A&L
      September 17, 2012 | 10:08 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Waan ku-faraxsan nahay sida aad noola socodtid marwalba. Waa ku-mahadsan tahay ducooyinka iyo faallooyinka fiican. Adigana guul adduun iyo aakhiro ayaan kuu rajaynaynaa. Mahadsanid.

  5. SARAH
    September 17, 2012 | 10:53 am

    thanks xawaash

    • A&L
      September 17, 2012 | 11:07 pm

      Thank you Sarah.

  6. Nasra
    September 17, 2012 | 11:13 am

    Aboo shidni Qumbelee siin u raadinaayey!! aad iyo aaaaaaaaaad baad u mahadsan tihiin. Kan xoogaa waa dareeraa.. shidni qumbaha haddaa sidii xamar camal aan rabo inaa u kuuskuuso(kii iskoolka hortiisa lagu gadi jirey camal!!!) seen u adkeeyaa>?

    • A&L
      September 17, 2012 | 11:13 pm

      Midkaan waa basbaas qumbe. Hadduu Ilaahey yiraahdo waan soo gelin doonnaa midka aad naga codsatay.

      • Nasra
        September 18, 2012 | 10:32 am

        Inshaa allaah. mahadsanidiin!!!

  7. J
    September 18, 2012 | 3:51 am

    Hello,
    How long do you think one can keep the sauces in the refrigerator if they are not eaten right away?

    Do you serve this sauce with meat? vegetables? everything like ketchup :) ?

    • A&L
      September 18, 2012 | 8:23 pm

      We keep them up to a month in the refrigerator. It is usually served with bajiya, samosas, baked sweet potatoes, rice, stews, and it is also used during cooking. Thank you for the question.

  8. umu raxma
    September 18, 2012 | 12:11 pm

    waa mahadsantihiin basbas qumbaha ninkeygi aa jecel waa u suubinjiray laakiin saliida aa iga maqneed hada kadib saliida aa ku daraa inshalah waa idinka faaidestay walaalahey

    • A&L
      September 18, 2012 | 9:25 pm

      Adigaa mahadda mudan walaal. Aad ayaa ugu mahadsan tahay faallada.

  9. ayan abdullahi ali
    September 20, 2012 | 3:26 am

    waaaaw! masha’alaah illaah kheyrkiisa ha idinsiiyo walalayaal.

    • A&L
      September 21, 2012 | 8:51 pm

      Aamiin walaal. Adigana qayr ayaan kuu rajaynaynaa. Mahadsanid.

  10. Ifraax
    September 23, 2012 | 12:03 pm

    MaashaAllah, websitekiina markaan helay, cunto kariska waan ku sii fiicnaadey. Waxaan aad ugahelay sida sawir, video iyo qoraalba isugudarteen, mahadsanidiin. Maanta ayaan basbaaska sameeyey, aad ayaanna ugahelay. Sidaas ku wada. Basbaas shidnigana waa sugeenaa inshaAllah :-)

    • A&L
      September 23, 2012 | 10:23 pm

      Aad iyo aad ayaa ugu mahadsan tahay hadalada wanaagsan aad inoo soo qortay. Waan ku-faraxsan nahay inaad jeclaatay Xawaash. Hadduu Ilaahay yiraahdo waan soo gelin doonnaa shidni. Mahadsanid.

  11. Mulki
    September 24, 2012 | 10:08 pm

    You guys are just AWESOME! :)

    • A&L
      September 24, 2012 | 10:19 pm

      Thank you so much!

  12. Umm Isra
    September 30, 2012 | 7:24 pm

    Salam alaikum and jazakallahu khair for posting this.. I was wondering when you guys have time, if you guys could make limo achar, I’ve been looking for the recipe for this but haven’t come across any good recipes. Jazakallahu khair in advance.

    • A&L
      September 30, 2012 | 8:05 pm

      Wa’alaikum As-salam Warahmatullahi Wabarakatuh,
      It is on our list and God willing, we will post it. Thank you.

  13. fardowsa
    October 4, 2012 | 4:53 pm

    asc walaalayaal aad iga gudooma salaan sare mida aad iyo aad u mahasantihii wax kasto ina brta jeclahay hadane wey suurtagashy waxan cudsana hada waqti heshhan rooti bana oliyo

    • A&L
      October 4, 2012 | 10:42 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Hadduu Ilaahay yiraahdo dhoor nooc rooti ayaan soo gelin doonnaa. Mahadsanid.

  14. Noor
    November 4, 2012 | 6:19 pm

    Oh Yum. We do a version of salata hara here in Saudi as well one green and one red. I will try this..

    • A&L
      November 4, 2012 | 10:36 pm

      Thank you very much for stopping by and taking the time to comment. We know the Saudi salata hara and it is delicious. We feel a special affinity to Saudi Arabia, where we spent several years of our life. Thanks again.

  15. roda
    December 7, 2012 | 4:22 pm

    asc walaalayaal runtii waxaan aad uga helay sida qiimaha badan ee aad nuugu soodiyaarisaan cuntooyin ka aad ka u qiimaabadan ee aad nuugu soo diyaarisaan webkan runtii aad baad umadasan tihiin wakhtigiina qaaliga ah ee aad noo hurteen sidii aad nuugu faa iideesen khayr alaah hadinkasiiyo iyo xasanaad aan lasoo koobi karin jasaakumulaah khayraa wa bilaahi tawfiiq wcs.

    • A&L
      December 7, 2012 | 11:16 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Shaqada fiican waa waxaad u qalantaan. Aad iyo aad ayaan ugu faraxnay faallada qiimaha badan aad inoo soo qortay iyo ducada wanaagsan. Mahadsanid walaal.

  16. Hani
    January 15, 2013 | 9:49 pm

    Hi omg omg I love ur website mash a Allah I enjoy cooking I am 27years old woman and I have 7kids I loved cooking after I watched ur videos I was lazy befor I TOU cooking food is hard but not ENY more lol. Thank u so much for this keep on doing I love the way u explain too I love it thank u thank u<3 <3

    • A&L
      January 16, 2013 | 2:53 pm

      You are most welcome, Hani. We hope you will try the recipes. Thank you very much for your nice comment and enthusiasm. We wish all the best for you and your family.

  17. Hani
    January 15, 2013 | 9:51 pm

    I want to know how to do basbaas shiidni pleas

    • A&L
      January 16, 2013 | 2:57 pm

      We will post the recipe insha’Allah. Thank you.

  18. deqa
    January 20, 2013 | 3:57 pm

    hello xawaash.com crew :D i would like to start by saying u have an amazing website. I just learned of this website 1 month ago and i have tried the rice recipes and the chicken. Now i just saw the basbaas recipe and i love it, i would like if u can post a video on how to make shigni, i don’t know if i spelled that correctly but its the one with tomatoes and u cook it. Thanks in advance y’all are the best.

    • A&L
      January 20, 2013 | 9:35 pm

      Thank you very much for your nice compliment, and thank you for taking the time to comment. God willing, we will post shigni or shidni in the near future. Thanks again.

      • deqa
        January 23, 2013 | 11:57 pm

        insha’allah i can’t wait, thank you. :) :)

  19. Xamaraani
    February 8, 2013 | 8:46 pm

    waa idin salaamay waxaan u farxay xasuusta aad igu reebteen cunadii Somalia, laakiin almost 24 yrs ma arkin Somalia. Waa mahadsan tihiin shaqadaan waxaan dhahaa waa ku mahadsantihiin, waxaa qabateen waa loo baahan yahay waana ku faanaa waxaad suubiseen, camalkiina masha’allah wabarakah rabi ha idin siiyo. Safarkeeyga dheeraa Yokohama, Japan ilaa Danmark aan soo daawanaayey filimka thanks alot my sister and brother.

    Allah yaxfadakum.

    • A&L
      February 10, 2013 | 12:28 am

      Waa ku mahadsan tahay salaanta wacan. Waxaan rajaynaynaa xasuus fiican inaan kugu reebnay. Waan ku faraxnay faallada fiican iyo hadalada wacan aad inoo soo qortay. Waxaan kaloo ku faraxnay filimada inaad ka dooratay Xawaash. Mahadsanid walaal.

  20. Afro Deli | Turn Down For Clare
    May 4, 2015 | 6:44 pm

    [...] more items to dip into my leftover sauce! I did some research on basbaas sauce and found a recipe here that I can’t wait to try. Beef sambusas with basbaas dipping [...]

  21. hamdi
    June 2, 2015 | 12:27 pm

    asc ya’all waxaan codsi idiinka dirsanaayaa liimo qajaar inaad sida loosoosameeyo noosoobandhigtaan

  22. Shayma
    October 31, 2015 | 11:25 am

    Asalaamu alaykum, I would like some recipes how to make lamb, rice and mince with spaghetti tried to make some but can’t if you could help me. Jazakallah khair

  23. mushaf maqamat
    January 26, 2016 | 9:50 am

    I read this post fully about the comparison of hottest and earlier technologies, it’s amazing article.

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Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.