Chef notes
These black-eyed pea fritters are similar to falafel and are a favorite afternoon snack. Black-eyed peas are soaked overnight and then blended with chiles, garlic, cilantro and onion; this mixture is formed into balls, fried and served hot. Bajiye is typically eaten during casariyo, or afternoon tea, but it’s also a popular street food served alongside sambuus, nafaqo, and condiments like leeleefow; it also makes an appearance on Somali tables during Ramadan. Dip bajiye into both leeleefow and basbaas for a sweet and spicy treat.
This basbaas has very similar ingredients to the Basbaas Cagaaroo la Shiiday (Blended Green Hot Sauce), but its texture is very different: The pounded garlic and chiles offer a stronger flavor profile, and the chunky consistency complements seafood and meat dishes, offering more concentrated bites of heat than the uniform heat of a blended basbaas. A mortar and pestle is the ideal tool for making this basbaas: Pound the garlic and chiles directly in the mortar, then mix in all the liquids. This basbaas will separate as it sits, so mix it with a spoon before serving.
Leeleefow — the name of which roughly translates to “lick it up” — is mostly eaten in southern Somalia. Semi-ripe mango is sliced and cooked, skin on, with tomato and tamarind paste. The combination of sweetness and tartness from a mango that is not quite ripe pairs very well with the distinct tang of the tamarind and the acidity of the tomatoes. Leeleefow is normally served with afternoon snacks such as sambuus, nafaqo and bajiye. Sometimes a little basbaas is served as a second condiment alongside the leeleefow. Some people add cornstarch, sweet potatoes or flour to thicken the leeleefow, but it’s not necessary. While mango is relatively low in pectin, the long simmering time allows this sauce to set without any additional thickening agents. Store it in the fridge once it has cooled completely.
Excerpted with permission from "Soomaaliya" by Ifrah F. Ahmed, published by Hardie Grant North America, March 2026, RRP $40.00. Hardcover.
