Sierra Leonean food is new to me. Through different dishes, I’ve made my way round other West African countries – Nigeria, Ghana, Senegal, Gambia. But, it’s only through Sweet Salone, the debut cookbook from chef and writer Maria Bradford, that I finally make my way to Sierra Leone.
In the cookbook, we learn about Maria’s personal history and that of her birth country – of palm oil, cassava and ogirie, the fermented, smoked sesame seeds that form the basis of
