Sweet Salone: Recipes from the Heart of Sierra Leone

by Maria Bradford

Overview

As a small country on the west coast of Africa, throughout its history Sierra Leone has always embraced diversity – and this willingness to discover and grow has shaped Sierra Leone's rich food culture. Forged by history, people and place, the cuisine is completely unique. Maria Bradford's recipes, inspired by her grandmother's cooking, have at their heart the traditional meals of Maria's childhood, introducing delicious Afro-fusion dishes and flavors. Characterized by key ingredients including tamarind, beans, sesame seeds, mango, chili and pineapple, in Maria's hands these ingredients become something truly special. Moreover, she tells the story of the cuisine and the people, shedding light on everyday life through exclusive location photography.  Through her evocative writing and innovative dishes that draw on tradition while melding contemporary influences, Maria's Sweet Salone is a stunning culinary dive into recipes and a culture unmatched anywhere in the world.

Product Details

ISBN-13:	9781787137967
Publisher:	Hardie Grant
Publication date:	07/18/2023
Pages:	256
Sales rank:	1,110,004
Product dimensions:	7.00(w) x 9.80(h) x 1.00(d)

About the Author

Maria Bradford grew up in Freetown, and started helping her mother prepare meals from about nine years of age. Inspired by her heritage, Maria prepares traditional African dishes and high-end Afro-fusion cuisine. Maria studied at Leith's School of Food and Wine and founded Maria Bradford Kitchen in 2017, which became known as Shwen Shwen. Her catering is in high demand for corporate events and private dining throughout the UK and Africa. Maria lives in the south of England with her husband and two children.

Editorial Reviews

07/17/2023

Bradford, who was born and raised in the melting pot of Freetown, Sierra Leone, and now runs the U.K. catering company Shwen Shwen, debuts with an appetizing collection that skillfully presents classic dishes alongside Bradford’s own “Afro-fusion” inventions. Dividing entrees into two chapters keeps the traditional (including pemahun, a savory rice-based breakfast dish with dried smoked fish) delineated from the newfangled (stewed root vegetables topped with mackerel and sweet potato shoestring fries). A waste not/want not ethos runs throughout, as in a recipe for fish balls that calls for peanut butter to stretch a small amount of fish to feed a crowd. Desserts aren’t common in Sierra Leone, but Bradford’s selection includes ice cream flavored by the moringa plant, aka the “drumstick tree,” and a butter cake that she remembers making with her family as a child using an empty can as a pan and an “improvised” outdoor oven. Bradford patiently explains ingredients that will be less familiar to Western audiences (and provides tips for sourcing them). Intermittent essays on such topics as visiting her great-grandmother’s village and the communal cooking of celebratory feasts add context and charm. Confidently mixing the old with the new, Bradford ushers readers into a fascinating culinary world. (July)

Publishers Weekly

"Inspired by childhood memories and a rich cultural history, this meditative cookbook includes beautiful photography, fusion recipes, and heartfelt stories." - Courtney Rodgers, Book Riot

"As much one for armchair travellers as cooks, this glossy tome is packed with photography and travelogues taking readers through the streets of capital Freetown, down the Sierra Leone River and back into Bradford’s home kitchen." -Sarah Barrell, National Geographic

From the Publisher