Memory Foods
Everything I know about cooking comes from the women who raised me. I am Sierra Leonean and Ivorian, and that lineage shapes how I approach food.
Nothing was written down. I learned by watching, helping, and tasting as I went. Recipes lived in memory, passed hand to hand.
The recipes I share here come from that foundation, but they aren’t rigid or limited to one dish or one style. I cook by feel, experimenting and adjusting as I go.
These are the dishes I return to, and the ones I hope you do too.
Caramelized Plantains with Brown Butter Date Butter
Sweet caramelized ripe plantains served with whipped brown butter date butter and roasted peanuts.
Suya Meatballs in Fire-Roasted Pepper Stew
Deeply browned suya-spiced beef meatballs simmered in a smoky fire-roasted pepper stew.
Date + Tamarind Chutney Oxtails
This dish is built slowly. Sweetness drawn from dates. Brightness pulled from tamarind. Adjusted along the way, as it cooks.
