Does Kelis' cooking bring the boys to the yard like her Milkshakes?
Entering the music scene in the early naughties Kelis blew up after the release of Milkshake, Bossy and Trick Me. We haven't seen much of her since then which got us thinking..What has Kelis been up to for all this time? We've got news for you.
Burnt out on the music industry and convinced she’d never make an album again she enrolled in the famed Le Cordon Bleu culinary school in 2009. Specialising in sauces she landed her first gig on the Cooking Channel with her show Saucy and Sweet. Her food is loud and vibrant - just like her music and inspired by her Afro-Latin roots.
“I’m an all or nothing person anyway,” she says, “so if I’m going to do something, I feel like I should really do it. I don’t like pussyfooting around.”
In 2016, she partnered with chef Andy Taylor to create a pop-up restaurant at Soho's Leicester House Hotel. The signature dishes created a lot of buzz and included a truffle-ají cheeseburger, sea-bass ceviche, and a variety of Venezuelan arepas. These days Kelis is focusing on her sauce line Bounty & Full which blends natural ingredients to create “an accoutrement to the dish,” she says.
Her creations include famous jerk sauce, pineapple-saffron and ginger-sesame glazes, wild-cherry BBQ sauce, and a cranberry-mandarin jam. Check out one of Kelis' signature recipes for Coconut Jerk Purple Potato below:
Coconut Jerk Purple Potato
–1 litre of water for boiling
–1 teaspoon salt
–700g of purple finger potatoes
–2 tablespoons coconut oil
–Half a jar of Bounty & Full Jerk Sauce
–1 can Thai coconut milk
Step 1: Bring water to the boil adding salt.
Step 2: Cut purple potatoes horizontally, boiling until soft
Step 3: Strain your potatoes
Step 4: Add coconut oil to a pan and heat.
Step 5: Put your boiled, sliced potatoes in the pan face down.Cook until crispy.
Step 6: Add Bounty & Full Jerk Sauce and mix through
Step 7: Add coconut milk. Mix all ingredients well and ENJOY
Image via makeagif