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Learn to Use Basbaas Sauce in 
 Your Everyday Cooking

  • 13
    Jan
    Recipes
    Written By hawa
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    scallop-basbaas_1024x1024

    Scallops with Mango, Avocado Relish and BasbaasServes 4Ingredients:12 large scallopsSea saltCanola oil1 mango, cubed1/2 avocado, cubed2 tablespoons of cubed red pepper1 tablespoon finely cubed red onion1 tablespoon Coconut Cilantro ChutneyMethod:1. Remove the muscle on the side of each scallop and discard. Then lay your scallops on a plate lined with a paper towel.2. In a large bowl, mix the mango, avocado, red pepper, red onion and chutney.3. Heat a large skillet (big enough not to crowd the scallops) and season the scallops on both sides with sea salt.4. Add enough Canola oil to cover the bottom of the pan. Just before it starts to smoke, add the scallops and cook until you get a beautiful brown sear - about 2 minutes per

  • 20
    Dec
    Recipes
    Written By hawa
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    Basbaas-Bowl-with-Hawa

    Serves: 2 Ingredients 2 sweet potatoes, cubed and roasted (toss with 2 tbsp coconut oil & roast for 30 min at 400°) 1 head cauliflower, chopped and roasted (same as potatoes) 2 cups beans, any kind will work (canned or freshly cooked) 1 cup brown rice, cooked generous helpings of Basbaas sauces to taste  Instructions 1. Put all of your ingredients into a big bowl, and top with Basbaas sauces.2. Enjoy!​Recipe by: Sweet Potato Soul

  • 20
    Dec
    Uncategorized
    Written By Viet
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    pork-basbaas_1024x1024

      Date and Tamarind Pork Tenderloin with Roasted Carrots and Parsnips Serves 4 Ingredients: 1 1/4 lb pork tenderloin salt 1 jar of Tamarind Date Sauce 2 tablespoons canola oil 1 lb carrots, peeled and cut into 2" x 1/2" slices 1 lb parsnips, peeled and cut into 2" x 1/2" slices 3 tablespoons olive oil   Method: 1. Heat oven to 400°F. 2. Bring the pork tenderloin to room temperature, season well with salt and coat with 3 tablespoons of Tamarind Date Sauce. 3. Line a cookie tray with parchment paper and toss the carrots and parsnips in the olive oil and a teaspoon of salt. Roast in the oven for 10 minutes. 4. Meanwhile, heat the canola oil in a large skillet