Kelis in the kitchen

2014-12-01 15:51

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Kelis may no longer be performing in Durban next week, after the cancellation of the World Jam Music Festival, but you can still enjoy her vibes – in the kitchen. We asked her to share a recipe with us before the tour was cancelled and she did.

Born to a musical father and a chef mother, she has fused these two passions in a phenomenal way.

During her hiatus from music, Kelis managed to graduate top of her class with honours at the prestigious Le Cordon Bleu school as a saucier a year ago.

As a passionate chef, she is currently writing a cookbook and has a line of sauces called Feast on the market.

She even has her own cooking show called Saucy & Sweet, which gives viewers “an inside look at how she composes food with attitude”.

The first episode is available to watch online. Meanwhile, feast on her jerk ribs recipe. – Thembisile Dzonzi

Rub (apply prior to cooking in the oven)

•?¾ cup brown sugar

•?Equal amounts ofsalt,cayenne pepper, garlic powder, whole caraway seeds and a sprinkle of smoked paprika to make enough rub to evenly coat the racks


•?Bake completely covered with tin foil at 200°C for approximately two and a half hours in a hotel pan

•?Approximately 15?minutes before the ribs are done, pour the jerk sauce over the ribs and place ribs with sauce back into the oven

•?Check that they are cooked through

Jerk sauce

•?In a food processor, combine sesame oil, soy sauce, fresh thyme, pressed garlic, spring onions (large chop), molasses, Scotch bonnet or habanero peppers (one to two), salt

•?Measurements are to taste

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