Basbaas substitutes

Basbaas cagaar is a raw blender sauce, not a simmered one, so making it from scratch takes less time than driving to the shop. Blend everything to a loose, spoonable green sauce and taste for salt and lime.

Best for

Somali rice (bariis), suqaar, grilled meat and fish, sambusa, any time you actually want basbaas rather than an approximation

The job basbaas does on the plate is heat plus acid plus fresh herb aroma, cutting through rich rice and buttery sauteed meat. Salt and lime are what make it taste finished, so add both last and adjust. For a milder sauce scrape the seeds out of the chilies first; for the creamy household version, blend in 2 tablespoons of plain yogurt.

Sold in tubs at Middle Eastern groceries and many supermarkets, zhoug is the same idea from a neighbouring cuisine: green chili, cilantro, garlic and acid, blended raw.

Best for

the closest thing you can buy ready-made, rice plates, kebabs and grilled meat, sandwiches

Zhoug carries cumin and often cardamom, so it tastes warmer and more spiced than basbaas, and it usually holds a lot more oil, which makes it cling to food instead of splashing loosely over rice. Thin it with a tablespoon of water and a squeeze of lime per ¼ cup to bring it back toward basbaas.

An uncooked Mexican salsa verde cruda shares the important quality of being raw and green rather than cooked and bottled.

Best for

supermarket availability, rice and stewed meat, when you want mild heat, feeding a mixed table

Tomatillo brings a tart, vegetal sweetness, so the acid tastes fruitier and rounder than basbaas's sharp lime edge, and most jarred versions are much milder. Stir in the juice of half a lime and 2 tablespoons of chopped cilantro per half cup, and add a minced fresh chili if it needs heat.

The green chutney sold beside Indian samosas is a raw cilantro, chili, garlic and lemon blend, which is very close to basbaas in construction.

Best for

sambusa and fried snacks, rice plates, Indian and Pakistani groceries

Most versions include mint and sometimes a little sugar, so it tastes cooler and slightly sweeter, and the mint is noticeable next to Somali food. Look for a mint-free one if you can, or dilute the mint by blending in an extra half cup of plain cilantro.

A bottled green pepper sauce delivers the heat and the green colour, and it is the fallback most kitchens actually have.

Best for

emergencies, when no fresh herbs are available, adding heat only

These sauces are built on vinegar and are cooked and strained, so they taste sharp and thin where basbaas tastes fresh and herbal, and they are usually far hotter by the spoonful. Use half the quantity and stir in a large handful of chopped fresh cilantro plus a squeeze of lime to give it some body.

This is the honest bottom of the list: it adds heat, garlic and acid, and it is what a lot of people already have in the fridge door.

Best for

absolute last resort, when the only goal is heat on the plate

Sriracha is red, sweet and cooked, so it reads as a completely different condiment and its sugar sits oddly against Somali rice. Nobody will mistake it for basbaas, but the lime and cilantro at least push it toward the right job. If you have a fresh chili and no sriracha, a chopped raw chili with lime and salt is closer.