I Tried Kelis’ Sofrito and It Brings All the People to the Yard

published May 20, 2022
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
American singer and cook Kelis at Love Supreme Festival, July 3, 2016.
Credit: Everett Collection

Me and Kelis? We go way back. I remember when we were kids and she came out with her hit, “Milkshake” … alright fine, I don’t know her personally. But I do hold a special place in my heart for the kind of artist who names an entire album Food. Kelis’ love is for real. She trained at Le Cordon Bleu, wrote a cookbook called My Life on a Plate, and hosted Cooked With Cannabis on Netflix. 

Anyway, earlier this spring I found out via Instagram that Kelis sells her very own home-grown sofrito. Like, excuse me, you’re saying that I, lowly Adriana Velez, can partake of something Kelis grew on her own farm? For real? 

Oh yes. Turns out, as of a couple years ago, Kelis is a farmer. She owns and runs Bounty Farms and sells a range of products — from botanic-based bath and beauty products to tea, olive oil, and spices — under the brand name Bounty & Full. The dehydrated sofrito is sold alongside sazon as the Organic Bodega Bundle.

I’ve never hit a “buy” button so fast.

A few weeks later, that bundle showed up in its Sunday best, starting with this joyful sticker.

Credit: Adriana Velez

Inside there was a colorful thank-you card and melt-in-water peanut packaging.

Credit: Adriana Velez

The goods are packaged inside amber glass jars, the better to preserve the flavors inside.

Credit: Adriana Velez

Open that jar of sofrito and you see literal jewels of vegetable goodness: chunks of red and green bell pepper, onion, garlic, and spices.

Credit: Adriana Velez

Okay, so the packaging was exciting, but that was only the beginning. What would I cook with this? There are so many things you can make with

sofrito

I added three tablespoons of the sofrito to a couple tablespoons of olive oil over medium-low heat and let the aroma fill the kitchen. 

Credit: Adriana Velez

Then I placed some chicken breast skin-down into the fragrant oil for about 10 minutes to crisp, before turning, covering, and cooking another 15 minutes or so until done. After removing the chicken, I sautéed some chopped Swiss chard in the oil because we are eating up every last drop of this stuff.

Credit: Adriana Velez

Another non-traditional use for sofrito I tried was ranch dressing seasoning. I grabbed Kitchn’s very own Editor-in-Chief, Faith Durand’s, ranch dressing recipe and swapped in a teaspoon of sofrito for the onion powder and fresh herbs. Then I let it sit in the fridge for a few hours to hydrate the dried ingredients before using: boom! Ranch dressing, but extra.

Tips for Using Dehydrated Sofrito

  1. Hydrate. Bring the flavors of Kelis’ farm to life by adding a tablespoon of water to 2 tablespoons of sofrito and soaking for about five minutes.
  2. Bloom. Alternatively, you can drop a few tablespoons of sofrito into warming oil to soften and release the flavors before adding more ingredients.
  3. Rice is nice. No need to do any of that, however, if you’re adding sofrito to rice. Simply toss lightly with the grains before adding water and cook.
  4. Don’t sleep on that sazon. It’s made of garlic, onion, paprika, cumin, lime, black smoked pepper, and coriander. Sprinkle a little of that magic on just about anything that could use an earthy kick. I highly recommend a dash with salt over fresh papaya.