A sofrito is a herbs and spices mixture. I noticed that any place in the world with a Spanish influence has a sofrito. In Latin America and in the Caribbean, sofrito is the base for many dishes.
I repeat, the vegetables and herbs in Kenya have a fabulous aroma. A sofrito made with the local ingredients is absolutely fantastic. I normally make it in large quantity, I freeze or keep the excess in the refrigerator for future use.
All the sofrito communities have their own recipes. Sofrito recipes change from restaurant to restaurant, from house to house and family to family. So here is my sofrito.
I will make the chicken dish in 3 stages: the sofrito, the chicken marinade and assembling the dish for cooking.
Sofrito – the first stage
I like my pizza thin, crusty and chewy in the same time. The topping is in accordance to what is in my fridge but I enjoy anchovies, fresh chilies, basil leaves but for some reasons I do not like meat on my pizza. But that’s me.
I have made many different pizza dough but this one is my favorite. For some reason it has restaurant qualities. The quantity is for 1 pizza.
Ready-made tomato sauce is expensive. At least here in Kenya. Tomatoes are in plenty and of high quality. Yes, in Kenya tomatoes taste and smell like tomatoes.
I know when someone has been abroad for too long. – Ooooooh, these tomatoes taste so good. I usually try to give a hug before they break down in tears for what they are missing.
Tomatoes are cheap, presently in October the price vary around Ksh 55/= per kg. Yes, that’s about Euro 0.60 a kg.
I have a nice tomato sauce recipe which can be made in large quantity. Tomato sauce last for months in a freezer or a week in the refrigerator. You save a bundle by making your own and the taste and quality is absolutely magical. The quantity is for about 1 litre and a little bit more. Oops, I forgot to say that a hand blender or food processor is necessary. Check my kitchen essentials for information. Continue Reading