Q1 2023 (Jan - Mar) The year kicked off with a much-needed break after the intense journey of writing my cookbook in 2022. I traveled to Cyprus, immersing myself in its villages and traditional workshops, tasting the country’s delicacies. Travel is vital to my evolution as a chef - it's where I find inspiration and expand my culinary horizons. In January, I was thrilled to be featured in Kent Life magazine and received a signed copy of Nhum from Chef Nak, after my trip to Cambodia.
In February, I supported Action Against Hunger at their exhibition at London’s Oxo Gallery, showcasing powerful photography from South Sudan, highlighting the devastating effects of climate change. That month, my Rice Bread recipe was featured in Sainsbury’s Magazine.
March was busy: I was honoured to appear in Inside Kent and share the cover of my debut cookbook, Sweet Salone. The cover design was inspired by Sierra Leone’s traditional Country Cloth, woven from raw cotton and tree bark ink. Huge thanks to Dave Brown (@apeincltd) for bringing it to life.
Q2 2023 (Apr - Jun) April saw my work featured in Preneur World, Specialty Food Magazine, and Delicious Food Magazine, while I also received my personal copy of Sweet Salone. May was filled with highlights, including contributing to a BBC Good Food feature on Sierra Leonean-style braised beef short ribs. I also attended the @fortnums Food and Drink Awards, where I had the pleasure of meeting Rick Stein.
Sadly, in May, Freetown’s beloved Cotton Tree, a historical symbol of Sierra Leone, fell due to a storm. A true loss for all who cherish it. On a brighter note, I joined a panel at the British Library’s Food Season and had the privilege of discussing Jollof with chefs from Senegal, Sierra Leone, and Ghana.
Q3 2023 (Jul - Sept) July brought a joyful appearance on BBC Radio with Cerys Matthews, where we explored music, poetry, and food. I also hosted two consecutive supper clubs at Fortnum & Mason, showcasing the synergy between their high standards and my passion for quality ingredients. Sweet Salone was officially published on July 13th, and received praise in Waitrose Magazine, Delicious Magazine, and Food and Travel.
In August, I catered for the launch of LABRUM’s collaboration with Guinness and appeared on Channel 4’s Sunday Brunch. September saw me on several podcasts, including CAFOD’s and PodaPoda Stories, plus a feature in NatGeo Travel.
Q4 2023 (Oct - Dec) October was unforgettable, as I returned to Sierra Leone for my book launch. It felt like a full-circle moment, celebrating my debut cookbook in the country that shaped me. The event was a true community effort, and I couldn’t have done it without the support of my amazing team.
November featured appearances at the Sierra Leone Arts & Culture Festival and Afro Arts Production Event in London. I also contributed an article for National Geographic. As 2023 came to a close, I celebrated reaching 50,000 Instagram followers and felt immense gratitude for the platform I’ve built to share Sierra Leonean cuisine.
Looking Ahead to 2024 In the New Year, I’ll be launching Kam mek wi it!, a conversational cooking series where I cook alongside guests, sharing dishes from Sweet Salone. Collaborations with Karma Drinks will continue, supporting their mission to be the world’s most ethical soft drink brand.
I’m also looking forward to cooking Plantain Pie at The Sevenoaks Bookshop on January 9th and traveling to Kigali, Rwanda, for cooking tutorials with adventurous foodies. Plus, expect more Shwen Shwen High Tea events in Kent.
Here’s to 2024, a year of even more sharing of Sierra Leonean culture and cuisine with the world!