Basbaas

Basbaas Basbaas is a handcrafted food brand that connects global audiences to bold flavors, vibrant ingredients, and the unique cultural heritages of the African continent.

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Cassava has lots of names including mandioca (Brazil), aipim (Brazil), Brazilian arrowroot, tapioca, yuca, singkong (Tha...
11/01/2021

Cassava has lots of names including mandioca (Brazil), aipim (Brazil), Brazilian arrowroot, tapioca, yuca, singkong (Thailand), mogo (Africa), balinghoy or kamoteng kahoy (Philippines) and many more.

The cassava plant has large green leaves which are edible, however the long brown vegetable that we eat is the ‘tuber’, which grows. Never eat cassava raw! It contains harmful toxins, concentrated in the outer skin. Peel it thoroughly, removing all of the brown skin and cook it appropriately.

Stay tuned for a favorite recipe to bring to your thanksgiving holidays. #Foodies #funingredients #cassava #basbaasfoods

Cassava has lots of names including mandioca (Brazil), aipim (Brazil), Brazilian arrowroot, tapioca, yuca, singkong (Thailand), mogo (Africa), balinghoy or kamoteng kahoy (Philippines) and many more.

The cassava plant has large green leaves which are edible, however the long brown vegetable that we eat is the ‘tuber’, which grows. Never eat cassava raw! It contains harmful toxins, concentrated in the outer skin. Peel it thoroughly, removing all of the brown skin and cook it appropriately.

Stay tuned for a favorite recipe to bring to your thanksgiving holidays. #Foodies #funingredients #cassava #basbaasfoods

——Halloween Bites——-Pumpkin and other sweet winter squash are a great match with our Coconut Cilantro Chutney Sauce and ...
10/25/2021

——Halloween Bites——-

Pumpkin and other sweet winter squash are a great match with our Coconut Cilantro Chutney Sauce and the perfect Halloween (or fall, in general) starter. You can make these spiced fritters with canned pumpkin or leftover mashed squash or sweet potatoes. The cornmeal adds a nice crunch and sweetness.

Vegetable oil, for frying
1⁄2 cup pureed pumpkin or mashed winter squash
1/2 cup buttermilk
1 large egg
2 teaspoons honey
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon grated lime zest, plus wedges for serving 1/2 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground turmeric
1/2 teaspoon dry mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne
1⁄2 cup chopped fresh cilantro
Coconut Cilantro Chutney Sauce, for serving

Heat an inch of vegetable oil in a straight-sided skillet to 365 degrees. Whisk the pumpkin, buttermilk, egg, honey, salt and lime zest in a large bowl until smooth. Whisk in the flour, cornmeal, baking powder, turmeric, mustard powder, ginger, allspice and cayenne just to combine. Stir in the cilantro.
Drop by tablespoons into the oil. Fry, in 2 batches, turning occasionally, until crisp and golden brown, about 5 minutes. Drain on a paper towel-lined plate. Season with salt, add a lime wedge, and serve alongside our Coconut Cilantro Chutney Sauce. #BasbaasFoods #FallTreats #deliciousbites

——Halloween Bites——-

Pumpkin and other sweet winter squash are a great match with our Coconut Cilantro Chutney Sauce and the perfect Halloween (or fall, in general) starter. You can make these spiced fritters with canned pumpkin or leftover mashed squash or sweet potatoes. The cornmeal adds a nice crunch and sweetness.

Vegetable oil, for frying
1⁄2 cup pureed pumpkin or mashed winter squash
1/2 cup buttermilk
1 large egg
2 teaspoons honey
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon grated lime zest, plus wedges for serving 1/2 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground turmeric
1/2 teaspoon dry mustard powder
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne
1⁄2 cup chopped fresh cilantro
Coconut Cilantro Chutney Sauce, for serving

Heat an inch of vegetable oil in a straight-sided skillet to 365 degrees. Whisk the pumpkin, buttermilk, egg, honey, salt and lime zest in a large bowl until smooth. Whisk in the flour, cornmeal, baking powder, turmeric, mustard powder, ginger, allspice and cayenne just to combine. Stir in the cilantro.
Drop by tablespoons into the oil. Fry, in 2 batches, turning occasionally, until crisp and golden brown, about 5 minutes. Drain on a paper towel-lined plate. Season with salt, add a lime wedge, and serve alongside our Coconut Cilantro Chutney Sauce. #BasbaasFoods #FallTreats #deliciousbites

Easy Party Ideas!                                                                 This is a cold version of a Somali spi...
09/05/2021

Easy Party Ideas!
This is a cold version of a Somali spiced tea from In Bibi’s Kitchen. It’s a great refresher sans alcohol, but adding a little rum makes it the perfect drink for an end of summer party.

Serves 4 to 6

1 (1 inch piece) ginger, sliced
2 cinnamon sticks, broken into small pieces
6 green cardamom pods
6 whole cloves
2 teaspoons black peppercorns
6 cups cold water
6 black tea bags
1/4 cup honey
1 cup white rum
Ice cubes
Lime or orange wedges, for garnish

Put the ginger, cinnamon, cardamom, cloves and peppercorns in a medium saucepan with the water. Bring to a very gentle simmer for 5 minutes. Remove from the heat and add the tea bags and honey. Steep 5 to 7 minutes, then remove the tea bags and let cool completely. Once cooled, strain into a pitcher and refrigerate until ready to serve.

When you’re ready to serve, stir in the rum. Serve over ice with a lime or orange wedge.
——————————-
Coconut Cilantro Hummus

This fun take on hummus is so bright and fresh - it’s a great dip for veggies or flatbreads, but you can also use as a sandwich spread or in a grain bowl. You can make this a day or two ahead and it just gets better as the flavors combine.

Serves 6 to 8

1 (15.5 ounce) can chickpeas, rinsed and drained
2 cups loosely packed baby spinach leaves
1 cup loosely packed cilantro leaves
1/4 cup Basbaas Coconut Cilantro Chutney
1/4 cup coconut milk
1/4 cup extra virgin olive oil
Kosher salt, to taste
Hot sauce, to taste

Combine the chickpeas, spinach and cilantro in a food processor and pulse until chunky. Add the Coconut CIlantro Chutney, coconut milk and olive oil and process until smooth and light, 1 to 2 minutes. Season with salt and pepper. Serve chilled or at room temperature.

This is a cold version of a Somali spiced tea from In Bibi’s Kitchen. It’s a great refresher sans alcohol, but adding a ...
09/05/2021

This is a cold version of a Somali spiced tea from In Bibi’s Kitchen. It’s a great refresher sans alcohol, but adding a little rum makes it the perfect drink for an end of summer party.

Serves 4 to 6

1 (1 inch piece) ginger, sliced
2 cinnamon sticks, broken into small pieces
6 green cardamom pods
6 whole cloves
2 teaspoons black peppercorns
6 cups cold water
6 black tea bags
1/4 cup honey
1 cup white rum
Ice cubes
Lime or orange wedges, for garnish

Put the ginger, cinnamon, cardamom, cloves and peppercorns in a medium saucepan with the water. Bring to a very gentle simmer for 5 minutes. Remove from the heat and add the tea bags and honey. Steep 5 to 7 minutes, then remove the tea bags and let cool completely. Once cooled, strain into a pitcher and refrigerate until ready to serve.

When you’re ready to serve, stir in the rum. Serve over ice with a lime or orange wedge.
——————————-
Coconut Cilantro Hummus

This fun take on hummus is so bright and fresh - it’s a great dip for veggies or flatbreads, but you can also use as a sandwich spread or in a grain bowl. You can make this a day or two ahead and it just gets better as the flavors combine.

Serves 6 to 8

1 (15.5 ounce) can chickpeas, rinsed and drained
2 cups loosely packed baby spinach leaves
1 cup loosely packed cilantro leaves
1/4 cup Basbaas Coconut Cilantro Chutney
1/4 cup coconut milk
1/4 cup extra virgin olive oil
Kosher salt, to taste
Hot sauce, to taste

Combine the chickpeas, spinach and cilantro in a food processor and pulse until chunky. Add the Coconut CIlantro Chutney, coconut milk and olive oil and process until smooth and light, 1 to 2 minutes. Season with salt and pepper. Serve chilled or at room temperature.

08/23/2021

😱 SOMEONE PINCH US!! Seal of approval from the BEST crew on IG!

Repost via @mandypatinkin We love these sauces from the glorious immigrant, refugee, chef extraordinaire @hawahassan‘s Basbaas Foods. Basbaasfoods.com

Their story

“Since 2015, we’ve been bringing the everyday flavors of the Continent to eaters everywhere. Our products started with the tastes of Somalia, the country our founder Hawa Hassan calls home.

As an immigrant, refugee and the second eldest of ten, Hawa moved to Seattle without her family at the age of 7. During her family's 15-year separation, Hawa treasured memories of being her mother’s helper, huddling around the stove, looking after the babies, cooking Canjeero, Bariis and Suugo. When she and her mother finally reunited, they relished cooking traditional recipes together.

It's this magical connection of love and culture that comes to life in Basbaas Sauce.”

Looking forward to a live on IG with Hawa soon!

Do yourself and your mouth a flavor, excuse me... a FAVOR and order some sauces today. Put them on anything to add delicious wow.

In less than ten minutes, go from zero to this satisfying spin on hummus that delivers big flavor with no hassle. Ingred...
08/03/2021

In less than ten minutes, go from zero to this satisfying spin on hummus that delivers big flavor with no hassle. 

Ingredients
•Basbaas Tamarind Date Sauce or Basbaas Coconut Cilantro Chutney
•1 can (1 1/2 cups chickpeas), drained
•cilantro, chopped
•1/2 lemon, juiced
•3 tablespoons olive oil, plus more for drizzling
•2 roasted garlic cloves (or 1 clove fresh garlic)
•4 pita breads

Directions
1. In a food processor or blender, combine the chickpeas with the garlic, lemon juice, 1/2 the olive oil and 1 tablespoon of Basbaas sauce. Start blending and drizzle in the remaining extra-virgin olive oil in a slow, steady stream and puree until very smooth.

2. Season the dip with salt, place in a bowl. Swirl in more Basbaas sauce, top with chopped cilantro and drizzle with more olive oil, serve with warmed pita.

Pro Tip: Add a 1/2 cup of Tahini (sesame paste) for smoothness

Recipe: @mantry

In less than ten minutes, go from zero to this satisfying spin on hummus that delivers big flavor with no hassle. 

Ingredients
•Basbaas Tamarind Date Sauce or Basbaas Coconut Cilantro Chutney
•1 can (1 1/2 cups chickpeas), drained
•cilantro, chopped
•1/2 lemon, juiced
•3 tablespoons olive oil, plus more for drizzling
•2 roasted garlic cloves (or 1 clove fresh garlic)
•4 pita breads

Directions
1. In a food processor or blender, combine the chickpeas with the garlic, lemon juice, 1/2 the olive oil and 1 tablespoon of Basbaas sauce. Start blending and drizzle in the remaining extra-virgin olive oil in a slow, steady stream and puree until very smooth.

2. Season the dip with salt, place in a bowl. Swirl in more Basbaas sauce, top with chopped cilantro and drizzle with more olive oil, serve with warmed pita.

Pro Tip: Add a 1/2 cup of Tahini (sesame paste) for smoothness

Recipe: @mantry

Chakalaka and Cheddar Braaibroodjies (Grilled Cheese Sandwiches) 🇿🇦 🇿🇦🇿🇦These grilled cheese sandwiches are typically gr...
07/13/2021

Chakalaka and Cheddar Braaibroodjies (Grilled Cheese Sandwiches) 🇿🇦 🇿🇦🇿🇦

These grilled cheese sandwiches are typically grilled, meaning they are thrown on an outdoor grill over open coals, and are usually served as a sort of snack after a big barbecue (known as a braai in South Africa).

INGREDIENTS

2 tablespoons mayonnaise
2 slices good-quality sandwich bread
¼ cup grated sharp white Cheddar cheese
¼ cup Chakalaka or any relish or chutney of your choice
2 thin slices onion (any type)

PREPARATION
Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with half the cheese, then top with the chakalaka and onion. Sprinkle the remaining cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top.
Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.

Chakalaka and Cheddar Braaibroodjies (Grilled Cheese Sandwiches) 🇿🇦 🇿🇦🇿🇦

These grilled cheese sandwiches are typically grilled, meaning they are thrown on an outdoor grill over open coals, and are usually served as a sort of snack after a big barbecue (known as a braai in South Africa).

INGREDIENTS

2 tablespoons mayonnaise
2 slices good-quality sandwich bread
¼ cup grated sharp white Cheddar cheese
¼ cup Chakalaka or any relish or chutney of your choice
2 thin slices onion (any type)

PREPARATION
Set a cast-iron pan or other heavy skillet over medium-high heat. Spread 1 tablespoon of the mayonnaise on one side of each slice of bread. Place one slice of bread mayonnaise-side down in the skillet and top it with half the cheese, then top with the chakalaka and onion. Sprinkle the remaining cheese on top of the onion, then place the second piece of bread, mayonnaise-side up, on top.
Cover the pan and cook until the bottom of the sandwich is browned, about 2 minutes. Give the sandwich a good press with a spatula and then carefully flip it over, cover, and cook until the second side is browned and the cheese has melted, about 2 minutes. Serve immediately.

07/07/2021

You'll want to put this Somali coconut, cilantro and green chile pepper sauce on EVERYTHING 💚 This simple seared swordish is just the start!⁠

#SpiceOfLife with @HawaHassan premieres on @CookingChannel on Thursday, July 8 at 7|6c via @foodnetwork!

Swordfish with Somali Cilantro and Green Chile Pepper Sauce

Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 servings

Ingredients

Sauce:
1/2 cup full-fat unsweetened coconut milk
3 tablespoons freshly squeezed lime juice, plus more as needed (about 2 limes)
2 tablespoons white vinegar or white wine vinegar
1/2 cup packed cilantro leaves
2 jalapeños, stemmed and coarsely chopped 2 large garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed

Swordfish:
4 (6-ounce) skinless wild swordfish steaks, about 1/2 inch thick
Kosher salt 1 tablespoon extra-virgin olive oil 2 cups finely shredded green cabbage

Directions

For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.

For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.

Any Night Roast Salmon by @turshen made with our Tamarind Date Sauce. Swipe for recipe~~~ illustration by @bymariandrew ...
03/26/2019

Any Night Roast Salmon by @turshen made with our Tamarind Date Sauce.
Swipe for recipe~~~
illustration by @bymariandrew #basbaas #flavorsofafrica #dinner @ New York, New York

A late breakfast with @katebomz thankful for sisterhood today. #basbaas
02/21/2019

A late breakfast with @katebomz thankful for sisterhood today. #basbaas

#Repost @nytcooking ・・・This crispy-skinned, braise-y weeknight chicken from @alisoneroman, plus a pot of rice, (we’ll us...
02/06/2019

#Repost @nytcooking
・・・
This crispy-skinned, braise-y weeknight chicken from @alisoneroman, plus a pot of rice, (we’ll use #bariis spiced Somali rice) should be a serious contender for dinner tonight.(Photo: @markweinbergnyc, food styling: @bwashbu) 😋

01/31/2019

#Repost Healthyish with
・・・
Exciting thing alert! We teamed up with Future of Women to host a morning of delicious food and candid conversation with some of our favorite women in NYC. We'll be discussing the important question of "How can we make wellness a priority in NYC kitchens?" with @pkgourmet, Chef Einat, Hawa Hassan, and @christinalecki. It's all happening on February 4th at @kishkashnyc where Einat Admony plans to serve up dishes like green shakshuka and overnight Yemenite rolled bread. Head to the link in Healthyish profile to buy your ticket. And can't wait to see you there!

We’re cooking this simple weeknight recipe from @thisiskaychun, chicken thighs are tossed with a sweet-salty glaze made ...
01/28/2019

We’re cooking this simple weeknight recipe from @thisiskaychun, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. (Photo: @ryanliebe. Food Stylist: @simoncooks)

You know what goes really well together??? #Suya (spicy grilled kebab) & #basbaas How do you basbaas?
01/25/2019

You know what goes really well together??? #Suya (spicy grilled kebab) & #basbaas

How do you basbaas?

We LOVE partnering with brands we admire and are women owned! Here’s Hawa Hassan using Great Jones to make #sugo #basbaa...
01/24/2019

We LOVE partnering with brands we admire and are women owned! Here’s Hawa Hassan using Great Jones to make #sugo #basbaas #greatjones #womenforwomen @ New York, New York

“I'm in the middle of what is basically a bodega, eating a plump fresh date I've just been given by the store's propriet...
01/22/2019

“I'm in the middle of what is basically a bodega, eating a plump fresh date I've just been given by the store's proprietor, when I realize that I'm having one of the best shopping experiences of my life. How is it possible that this high point is happening in a bodega—New York City's version of the corner store? Probably because I'm standing next to Hawa Hassan, whose smile and laughter is practically contagious, and I'm on the hunt for halal beef, something I've never shopped for, that's how.” Recipe and article bio. @epicurious @katherinesacks 💗 #globeflavors #basbaas

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Hot Bread Kitchen
New York, NY
10029

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Comments

I am so happy tonite, got a message our dear friend received our gift of sauces today. Beginning to think they were never going to be delivered...(ordered in October) But alas all is well gift received!!
welcome to inquiry mixed veggies snacks!
My wife and I heard of your product on NPR this morning. We have purchased enough for our adult children for Holiday gifts. We are excited about trying your Basbaas Chutney and Sauce (we purchased both). Thank you!