By Ibrahim S. Bangura
Mokamba, Sierra Leone – In the heart of rural Sierra Leone, the traditional art of salt processing remains an essential livelihood for many residents of Mokamba, a village on the outskirts of Mile 14. This ancient method, passed down through generations, is a testament to the resourcefulness and resilience of the local people. However, despite its historical and economic significance, this cottage industry is at risk of disappearing due to modernization, environmental challenges, and lack of market access.
The process of traditional salt production in Mokamba is meticulous and labor-intensive. It begins with the collection of salt-laden soil, typically found along riverbanks or low-lying areas. This soil is then carefully heaped into large mounds, structured to allow for efficient extraction when the time is right. Villagers use an ancient filtration method to extract the salt by pouring water over the heaps. As the water seeps through the soil, it dissolves the salt, forming a brine solution, which is then collected in large containers for boiling.
Boiling the brine over open fires is a delicate process that requires constant monitoring to prevent wastage and ensure maximum yield. As the water evaporates, salt crystals begin to form. Once fully crystallized, the salt is harvested, dried, and packaged for consumption or sale in local markets.
Despite its significance, traditional salt-making in Mokamba faces numerous challenges. The availability of mass-produced industrial salt has led to decreased demand for locally made salt. Additionally, environmental changes have affected the availability of salt-rich soil, making it harder for villagers to maintain consistent production. One of the biggest obstacles, however, remains poor infrastructure.
Mariama Bangura, a local salt miner and mother of three, explained to Premier News how difficult it has become to sustain production. “I used to process three bags of salt in a month, which helped me take care of my family. But due to the poor road network and lack of market access, I can hardly process a single bag now. We struggle to transport our goods to Freetown or even Waterloo for trade. We are calling on the government to pay more attention to us. There is no need for Sierra Leone to import salt from other countries when we can produce it locally.”
Beyond its economic benefits, salt-making in Mokamba carries deep cultural significance. According to Alimamy Kanu, a village elder, the process fosters communal participation, with different family members playing vital roles in soil collection, water leaching, and boiling. “This is an unbroken link to our ancestral knowledge. It reinforces our identity and resilience as a community. But with many youths abandoning the practice due to challenges in transportation and marketing. We are at risk of losing this important traditional industry. If the right investment is made in infrastructure, training, and market access, we can preserve this ancient craft while improving livelihoods,” Kanu said.
Local leaders and conservationists have emphasized the need for government and non-governmental organizations to step in and support traditional salt production. Investing in better road networks, providing technical training, and establishing niche markets for Mokamba salt could go a long way in ensuring the survival of this industry.
As Sierra Leone continues to develop, finding a balance between preserving tradition and embracing modernity is crucial. The salt producers of Mokamba stand as custodians of a time-honored craft, reminding the nation of the value of indigenous knowledge and skills. For now, the mounds of salt-laden soil in Mokamba remain a powerful symbol of resilience and rural industry—a heritage worth preserving for future generations.