FIVE KEY SIERRA LEONEAN INGREDIENTS

Palm oil

“Red, unrefined palm oil from West Africa. It’s done in small batches and has a delicious flavour that can’t be replicated. It’s used to fry, flavour or finish dishes, as you might use good olive oil.” (Check the label to ensure you’re using a sustainable palm oil.)

Ogiri

“Boiled, fermented, salted and smoked sesame seeds. Ogiri intensifies savoury flavours and is used as a base seasoning in a variety of traditional dishes. For example, if cooking sweet potato leaves, it goes in the pot first with the meat, palm oil and stock, so the ogiri cooks as the meat softens – that’s the base sauce.”

Okra

“From the leaves to the ‘lady finger’, we eat it in many ways. I like it finely sliced in stews.”

Plantain

“I love plantain in all forms: from fried in the morning on a sandwich with onion, garlic and smoked fish sauce (like eating a chip butty!), to making ice cream with really ripe, dark, sweet plantains – the ones they’re almost giving away.”

Hibiscus

“In Sierra Leone, red hibiscus is used to give ice lollies and party drinks a cranberry-like tartness. I also use it to make desserts and cure fish. It’s an amazing ingredient.”