Spotlighting our Sister, Salha

As the year comes to an end, we are reflecting upon all that has come to fruition over the last year. In light of our recent Sudanese Supper Club and as Salha takes some time away from the Houria kitchen to welcome her new son in to the world, it feels timely to celebrate Salha, our original Sister and chef and her time with Houria.

Salha has been with Houria since the beginning. When Kim and Salha met at Borderlands in April 2018, Kim’s vision for Houria began to take form. Salha nourished and watered this vision lovingly and her joy and presence have been integral to Houria’s growth. 

Beyond her words, her aura and her infectious laughter, Salha is an incredible chef who is greatly inspired by her upbringing in Sudan. In this interview, we reflect back upon Salha’s cooking influences, her time with Houria, the Sudanese Supper Club and the enriching experiences that have made her time here so full of flavour. 

What are your earliest memories of food and cooking from your upbringing in Sudan? 

I cooked a lot of different dishes. I remember all my spices and when I started cooking here (Bristol) I just remembered how I cooked when I was younger. There are many ingredients and spices that are similar and easy to find here. When we cook the okra sauce (at Houria) it makes my memories come back.

How has food and cooking helped you throughout your life?

It has helped me. Cooking is important for me because I cook every day. Even my family like fresh food. If I don't cook my children are asking, ‘what’s for lunch today?’ My daughter, she loves fresh food and she asks me, ‘Will you cook anything today?’ Then she asks, ‘Is it fresh?’ This is the first thing she always asks me. I love fresh food.

You have cooked at so many events, organisations and projects - from the Enrol Yourself Bristol Showcase event with Kim, way back in 2019 - to the Caring in Bristol homeless cooking project in winter - to your cook-along class with 91 ways, to the Supper Club at Harvey Nichols! Which one(s) have you most enjoyed and why?

To be honest, I really enjoy all of them. The Caring in Bristol homeless cooking project was a very difficult time for us because it’s when Covid first happened. Everyone was inside but Kim and I were cooking for homeless people. More than 150 people we cooked for and Kim delivered it to them from 10 am until 5 pm. It’s really hard but we really enjoyed it. I feel very happy to help people like that. I feel emotional. (It felt) really, really good to help people in that difficult time. 

The cook-along classes with 91 ways, I’m so proud of myself for doing that because that (is the only) cookery class I've done. For me, it was something new. When you do something and the people copy you, that is amazing. Also, I really love the feedback from the ladies after we finished it. I so enjoyed seeing it. They said, ‘Salha, you are just not from Sudan, you are Bristolian now.’ I loved it. 

The Supper club at Harvey Nichols was just a massive opportunity for me. It was really hard for me at this time of pregnancy, at 8 months but I’m so excited to do that as well. I really enjoyed it because I met new people, I met famous people. I really enjoyed working with that team. They are really amazing chefs in that Kitchen. We were laughing all day together. Especially the head chef Lucy. She helped me a lot. She’s so kind and funny. 

The chefs there are amazing. I want to work with them forever, to be honest! They are funny and amazing people in Harvey Nichols. Especially the head chef, Lucy. I worked only two days and I really enjoyed it. It’s a really good team. 

After the customers ate their meals, I walked around with some incense to talk to the customers and listen to their comments. I really loved that. I found one man and he said, 'You are pregnant, you are a mum and you are working. That is really hard for you I know, but not anyone can do that. Whatever you do now, just go for it. Keep working and never give up.' I love that comment. 

I'm really excited and thankful for that last Supper Club we did. I don’t know how to describe my feelings but I’m really excited. It’s happened and we were successful. People start talking a lot about Houria which is good for us as well.

Harvey Nichols is a really good place. I will never forget that. They really gave us a big opportunity and I appreciate that. Thanks to Lucy and thanks to Kim as well who organised that. For Anna and all the Sisters in Houria.

What has been your favourite dish to cook for Houria?

Actually, my favourite dish to cook for Houria is the Aswad salad with Aubergine. I love that dish because it’s easy and does not take long. Everyone who tastes it for the first time is going to love it. That’s my favourite dish.

What growth have you seen within yourself and the other Houria Sisters?

I’ve grown a lot from Houria. The other Sisters as well. When we talk, we learn a lot from Houria. Especially the differences (between Bristol and Sudan). The role we play in our countries and here is quite different. (When) we work in the kitchen, we are learning this.

After a year of working with Houria, you have taken on the role of team leader. What has your experience been like, working with Kim to curate and lead the Supper Club?

I’m am so excited for that; for being a team leader. I think that is a huge opportunity for me and working the Supper Club, working with Kim and Houria. I have learnt a lot and I really appreciate that. I’m so happy being a team leader in Houria.

When you look back over your time with Houria, how do you feel and what opportunities are you grateful for?

Since I started working with Houria, I’m grateful for all the opportunities that have come for me. The supper club, the cooking classes we did before and the event I worked with Kim. (There has been) lots of opportunities for us to meet new famous people and to meet new customers. (They ask,) ‘Are you Salha? I've seen you!’ We talk every day to different people.

To be honest, I take a lot from Kim and from working with her at Houria over the years. A lot. I’ve gone to a lot of different places because Kim has taken me to them and we have worked on many different events. I’m not just working to get money, I’m just learning. Since I started I have learnt a lot. She’s amazing. Lovely lady.

I enjoy working with Houria. There’s nothing I don’t like. Our cooking, our food, everything in Houria, I just love it. 

We are beyond grateful for all that Salha is. For the smell of incense that follows her and the joy that surrounds her, for her culinary wizardry and her kind nature - Salha, we are so thankful for you.