We have been following the culinary career of Ellie Kisyombe with great interest since she first appeared on our radar with the boundary breaking Our Table initiative in 2015. The award-winning non-profit social enterprise she co-founded with food writer Michelle Darmody was instrumental in helping raise awareness about the harsh realities of the Direct Provision system, where asylum seekers, including Ellie, experienced the denial of a number of fundamental rights, including both the right to work, and the even more basic right to cook for themselves and their families.
In the years since, the Activist and social entrepreneur has continued to hone her skills at the helm of One Table, as well as completing an intensive twelve Week Course at Ballymaloe Cookery School. She recently succeeded in being granted Irish residency, which helped free her from the shackles of Direct Provision and this month sees the launch of a new business venture, Ellie’s Kitchen Home Edition, featuring a number of signature sauces and condiments.
Heavily influenced by her African heritage, the exciting new product range sees Ellie incorporate many of the skills she learned about the complexities of blending chillies and spices from her mother and her aunt during her formative years in Malawi. Featuring three gluten free, vegan friendly sauces, including Extra Extra Hot Chilli Sauce, Smokey Lemon Hot Sauce and a Mild Lemon & Herb Hot Sauce, the new selection also includes two Pasta Sauces, (a vegan friendly Roast Garlic & Herb, and a ready made Chicken Flavoured sauce), while a Peanut Butter flavoured snack is also currently in development.
Perfect in curries and casseroles, or served over meat and vegetables, Ellie’s Kitchen Home Edition’s products are now available to order online for delivery nationwide. Expect to see them being stocked in independent food stores nationwide in the coming weeks.
A percentage of future profits from Ellie’s Kitchen Home Edition will go towards helping sustain campaigning and training at Our Table.
Image Credits: Dave Sexton