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Cancer survivor uses time in remission to develop new chilli sauce range
From model to singer to dancer to fashion-designer and now to founder of a a new range of chilli sauces, Grace Ekall is a fine example of somebody that lets little get in the way of her creative passions as she plans to spice up the Bristol food scene.
Having been diagnosed with cancer in both 2005 and 2016, Grace made it her mission to continue creating and inspiring, balancing the demands of her eponymous high-end fashion label which she begun after graduating from UWE, and raising her daughter Patricia alongside her illness.
“What drives me is being able to stand on my feet and for that I need to be healthy, happy and balanced,” Grace says.
is needed now More than ever
Each obstacle Grace has come up against she has turned into a force of good, helping those around her and further afield in Nigeria and Cameroon.
Following her mastectomy for example, Grace began to work closely with Frenchay Hospital, helping other women with cancer turn their recovery physio into something more enriching by interpreting exercises to Afro-contemporary dance.
After raising a significant amount of money since 2008 including £80,000 after she reached the summit of Mount Kilimanjaro, she has now decided to channel her creative energies into cooking.
“I’m a healthian,” Grace says. “I try not to eat meat or fish too often, but I’m never going to stop myself from eating it if I want to eat it. That is how I live my life. I try not to let anything get in the way of what I want.”
A holistic lifestyle has allowed Grace to find her balance, and having come off chemotherapy six months ago she is positive that she has never felt healthier.
It was while undergoing chemo and struggling with liver, kidney and very low white blood cells problems as well as heart pain that Grace was housebound for several months and used this time to finetune her family recipe of a healthy scotch bonnet chilli sauce recipe.
One of Grace’s new sauces
“The sauce embodies the message that I want to spread to everyone,” Grace explains.
“To add a little of this chilli sauce to your recipes will take away from the stress of cooking. Too much stress, imbalances the body, and an imbalance in the body is never good for you.”
With her new brand of sauces, Grace hopes to donate a percentage of the profits to women with breast cancer in Nigeria and Cameroon, raising awareness about the importance of talking about the disease, early diagnosis and the power of healthy food.
Grace is launching her Scotch Bonnet Chilli Sauce from 12.30pm on Saturday, December 16 at Buzz Cafe in Lockleaze, accompanied by her signature lentil soup.
Read more: Sweet Smell of success at Bristol Sweet Mart
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