Sofrito
Encyclopedia
Sofrito is a combination of aromatic ingredients which have been cut in very small pieces, and slowly sauteed or braised
in cooking oil for 15-30 minutes.
In Spanish cuisine
, sofrito consists of garlic
, onion
, and tomato
es cooked in olive oil, and is used as the base for many dishes. Similar preparations are used in the cuisines of countries bordering the Mediterranean Sea, and also some Latin America
n countries. This is known as refogado in Portuguese-speaking nations, sofregit in Valencian cuisine
, "epis" in Haitian cuisine
and ginisá in Filipino cuisine.
, sofrito is a seasoned lard and functions as a base for many traditional dishes, but prepared differently from the method described above. Lard (acquired from rendering salt pork
) is strained, and annatto seeds are added to colour it yellow, and later strained out. To the colored lard is added a ground mixture of cured ham
, bell pepper
, chile pepper, and onion
; after this, mashed coriander
(cilantro) and oregano
leaves are added. Garlic
cloves are added in a tea ball, and the sauce is simmered for half an hour. The term also refers to a number of related sauces and seasonings in the Caribbean and Central and Latin America.
In Cuban cuisine
, sofrito is prepared in a similar fashion, but the main components are onions, garlic, and green bell peppers. It is a base for beans, stews, rices, and other dishes, including ropa vieja
and picadillo
. Other secondary components include, but are not limited to: tomato sauce, dry white wine, cumin, bay leaf and cilantro (coriander). Chorizo
(sausage), tocino (salt pork
) and ham
are added for specific recipes, like beans.
In Dominican cuisine sofrito is also called sazón (not to be confused with Puerto Rican sazón), and is a liquid mixture containing vinegar, water and sometimes tomato juice. A sofrito or sazón is used for rice, stews, beans, and other dishes. A typical Dominican
sofrito is made up of very finely chopped green, red and yellow bell peppers, red onion
s, garlic, ground annatto
, ground oregano
, apple cider vinegar
, tomato paste
, water, and cilantro. Ingredients vary and can change, for instance cubanelle
peppers can substitute for bell peppers, celery can replace onions and parsley or culantro can be used in place of cilantro.
In Greek cuisine the term refers to a specific dish native to, and almost exclusively to be found on, the island of Corfu
. Sofrito is a veal
steak slow cooked in a white wine, garlic and herb sauce and is usually served with rice.
In Puerto Rican cuisine it is mostly used when cooking legumes, rice dishes, sauces, soups and stews. The two main ingredients that give Puerto Rican
sofrito its characteristic flavor are recao (also known as culantro) and ají dulce
, but cubanelle peppers, roasted red pepper, yellow onion
s, garlic, plum tomato
es and cilantro (coriander
), are also added. Sofrito is traditionally cooked with olive oil or annatto oil, tocino (bacon), salted pork
and cured
ham. A mix of stuffed olives and caper
s called alcaparrado are usually added with spices such as bay leaf
, cumin
, sazón and adobo
.
In Colombian cuisine
sofrito is called Hogao or Guiso, and it is made mostly of tomato
, onion
and coriander
, and sometimes garlic
, it is mostly used when cooking stews, meat and almost any kind of dishes.
In the Sephardic
cuisine of the eastern Mediterranean, the term sofrito emphasizes on a method of cooking rather than a specific combination of aromatics. Chicken sofrito is chicken sautéed with garlic, turmeric
, and cardamom
and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish.
In the Haitian cuisine
of the Caribbean, epis is a combination sauce made from cooked peppers, garlic, and herbs, particularly green onions, thyme, and parsley. It is used as a basic condiment for rice and beans and is also used in stews and soups.
Braising
Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
in cooking oil for 15-30 minutes.
In Spanish cuisine
Spanish cuisine
Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep maritime roots...
, sofrito consists of garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
, and tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
es cooked in olive oil, and is used as the base for many dishes. Similar preparations are used in the cuisines of countries bordering the Mediterranean Sea, and also some Latin America
Latin America
Latin America is a region of the Americas where Romance languages – particularly Spanish and Portuguese, and variably French – are primarily spoken. Latin America has an area of approximately 21,069,500 km² , almost 3.9% of the Earth's surface or 14.1% of its land surface area...
n countries. This is known as refogado in Portuguese-speaking nations, sofregit in Valencian cuisine
Valencian cuisine
thumb|250px|[[Coca |Coques de Mullador]], or ratatouille cocas.Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits...
, "epis" in Haitian cuisine
Haitian cuisine
Haitian cuisine originates from several culinary styles from the various historical ethnic groups that populated the western portion of the island of Hispaniola, namely the French, African, and the Taíno Amerindians.-History:...
and ginisá in Filipino cuisine.
Other meanings and versions of sofrito
In Caribbean cuisineCaribbean cuisine
Caribbean cuisine is a fusion of African, Amerindian, British, Spanish, French, Dutch, Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population...
, sofrito is a seasoned lard and functions as a base for many traditional dishes, but prepared differently from the method described above. Lard (acquired from rendering salt pork
Salt pork
Salt pork or white bacon is salt-cured pork. It is prepared from one of three primal cuts: pork side, pork belly, or fatback. Depending on the cut, respectively, salt pork may be lean, streaky or entirely fatty. Made from the same cuts as bacon, salt pork resembles uncut slab bacon, but is...
) is strained, and annatto seeds are added to colour it yellow, and later strained out. To the colored lard is added a ground mixture of cured ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
, bell pepper
Bell pepper
Bell pepper, also known as sweet pepper or a pepper and capsicum , is a cultivar group of the species Capsicum annuum . Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green. Bell peppers are sometimes grouped with less pungent pepper varieties as...
, chile pepper, and onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
; after this, mashed coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
(cilantro) and oregano
Oregano
Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
leaves are added. Garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
cloves are added in a tea ball, and the sauce is simmered for half an hour. The term also refers to a number of related sauces and seasonings in the Caribbean and Central and Latin America.
In Cuban cuisine
Cuban cuisine
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences...
, sofrito is prepared in a similar fashion, but the main components are onions, garlic, and green bell peppers. It is a base for beans, stews, rices, and other dishes, including ropa vieja
Ropa vieja
Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic...
and picadillo
Picadillo
Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash...
. Other secondary components include, but are not limited to: tomato sauce, dry white wine, cumin, bay leaf and cilantro (coriander). Chorizo
Chorizo
Chorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
(sausage), tocino (salt pork
Salt pork
Salt pork or white bacon is salt-cured pork. It is prepared from one of three primal cuts: pork side, pork belly, or fatback. Depending on the cut, respectively, salt pork may be lean, streaky or entirely fatty. Made from the same cuts as bacon, salt pork resembles uncut slab bacon, but is...
) and ham
Ham
Ham is a cut of meat from the thigh of the hind leg of certain animals, especiallypigs. Nearly all hams sold today are fully cooked or cured.-Etymology:...
are added for specific recipes, like beans.
In Dominican cuisine sofrito is also called sazón (not to be confused with Puerto Rican sazón), and is a liquid mixture containing vinegar, water and sometimes tomato juice. A sofrito or sazón is used for rice, stews, beans, and other dishes. A typical Dominican
Dominican Republic
The Dominican Republic is a nation on the island of La Hispaniola, part of the Greater Antilles archipelago in the Caribbean region. The western third of the island is occupied by the nation of Haiti, making Hispaniola one of two Caribbean islands that are shared by two countries...
sofrito is made up of very finely chopped green, red and yellow bell peppers, red onion
Red onion
Red onions, sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red.These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw, grilled or lightly cooked with other foods, or added as color...
s, garlic, ground annatto
Annatto
Annatto, sometimes called roucou or achiote, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a yellow to orange food coloring and also as a flavoring...
, ground oregano
Oregano
Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
, apple cider vinegar
Apple cider vinegar
Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color...
, tomato paste
Tomato paste
Tomato paste is a thick paste that is made by cooking tomatoes for several hours to reduce moisture, straining them to remove the seeds and skin, and cooking them again to reduce them to a thick, rich concentrate...
, water, and cilantro. Ingredients vary and can change, for instance cubanelle
Cubanelle
The Cubanelle is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance...
peppers can substitute for bell peppers, celery can replace onions and parsley or culantro can be used in place of cilantro.
In Greek cuisine the term refers to a specific dish native to, and almost exclusively to be found on, the island of Corfu
Corfu
Corfu is a Greek island in the Ionian Sea. It is the second largest of the Ionian Islands, and, including its small satellite islands, forms the edge of the northwestern frontier of Greece. The island is part of the Corfu regional unit, and is administered as a single municipality. The...
. Sofrito is a veal
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...
steak slow cooked in a white wine, garlic and herb sauce and is usually served with rice.
In Puerto Rican cuisine it is mostly used when cooking legumes, rice dishes, sauces, soups and stews. The two main ingredients that give Puerto Rican
Puerto Rico
Puerto Rico , officially the Commonwealth of Puerto Rico , is an unincorporated territory of the United States, located in the northeastern Caribbean, east of the Dominican Republic and west of both the United States Virgin Islands and the British Virgin Islands.Puerto Rico comprises an...
sofrito its characteristic flavor are recao (also known as culantro) and ají dulce
Ají dulce
Ají dulce is any of a variety of sweet perennial peppers found in Latin America and the Caribbean...
, but cubanelle peppers, roasted red pepper, yellow onion
Yellow onion
Yellow Onion, also known as a Brown Onion, is a variety of dry onion with a strong flavor. White inside, its layers of papery skin have a yellow-brown color....
s, garlic, plum tomato
Plum tomato
A plum tomato, also known as a processing tomato or paste tomato, is a type of tomato bred for sauce and packing purposes. They are generally oval or cylindrical in shape, with significantly fewer seed compartments than standard round tomatoes and a generally higher solid content, making them more...
es and cilantro (coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
), are also added. Sofrito is traditionally cooked with olive oil or annatto oil, tocino (bacon), salted pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
and cured
Curing (food preservation)
Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking...
ham. A mix of stuffed olives and caper
Caper
Capparis spinosa, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. A caper is also the pickled bud of this plant...
s called alcaparrado are usually added with spices such as bay leaf
Bay leaf
Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...
, cumin
Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.-Etymology:...
, sazón and adobo
Adobo
Adobo is the immersion of raw food into a preparation, in the form of a stock , of different components, including paprika , oregano, salt, garlic, and vinegar — mixed according to the place of origin and the food with which it is intended to be used—primarily to preserve and enhance the flavor of...
.
In Colombian cuisine
Colombian cuisine
Colombian cuisine refers to the cooking traditions and practices of Colombia. Along with other cultural expressions of national identity, Colombian cuisine varies among its many distinct regions. Colombians typically eat three meals a day: a large breakfast, a medium lunch between 12-2, and a light...
sofrito is called Hogao or Guiso, and it is made mostly of tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
, onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
and coriander
Coriander
Coriander is an annual herb in the family Apiaceae. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the...
, and sometimes garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, it is mostly used when cooking stews, meat and almost any kind of dishes.
In the Sephardic
Sephardi Jews
Sephardi Jews is a general term referring to the descendants of the Jews who lived in the Iberian Peninsula before their expulsion in the Spanish Inquisition. It can also refer to those who use a Sephardic style of liturgy or would otherwise define themselves in terms of the Jewish customs and...
cuisine of the eastern Mediterranean, the term sofrito emphasizes on a method of cooking rather than a specific combination of aromatics. Chicken sofrito is chicken sautéed with garlic, turmeric
Turmeric
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive...
, and cardamom
Cardamom
Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds...
and simmered in a small volume of water or stock with lemon juice, or simmered with all these ingredients without prior sautéing. The second method can also be used in cooking veal, calves' brains or fish.
In the Haitian cuisine
Haitian cuisine
Haitian cuisine originates from several culinary styles from the various historical ethnic groups that populated the western portion of the island of Hispaniola, namely the French, African, and the Taíno Amerindians.-History:...
of the Caribbean, epis is a combination sauce made from cooked peppers, garlic, and herbs, particularly green onions, thyme, and parsley. It is used as a basic condiment for rice and beans and is also used in stews and soups.
External links
- Sofrito About the foodways and culinary history of sofrito.
- Sofrito Recipe as made in Cuba
- Puerto Rican Sofrito recipe
- Dominican Sofritos