oxfam world food good guide sampler

7/28/2019 Oxfam World Food Good Guide Sampler

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Look inside to discover tantalising recipes and

inspiring people from all around the world.

Let your culinary journey begin.

Rajendra Shaw/ Oxfam


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Welcome to the first edition of Oxfams World Food Guide. In this

free sample, you will be treated to three simple but sizzling recipes

from around the world, including a recipe from renowned celebrity

chef Levi Roots. So whether you try your hand at Levis Caribbean

sticky jerk wings with sugared oranges, or our delicious king prawn

and mango curry, or perhaps even treat yourself to our rich, sweet

baklava, let your culinary creativity run riot.

Inspired by an ingredient in each recipe, well also introduce you to

three of our many wonderful food projects around the world. Wellshare with you the personal stories of just a few of the people that

have benefited from these projects, and demonstrate how, with

Oxfams help, their lives have been transformed.

So what are you waiting for? Its time to taste

the world.

Abbie Trayler-Smith

HowardDa

vies/OXFA

M

AbbieTrayler-Smith


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Why is our work with food so important? The world produces more

than enough food for everyone, but still one in eight people are

going hungry. Thats because small-scale farmers often dont have

what they need to grow more crops.

These hardworking people need water, equipment and training to

turn things around. As Oxfams World Food Guide will show, we are

implementing all kinds of simple, practical projects all around theworld to help farmers grow more food, earn a basic living, and feed

their families.

That could mean providing beehives and protective clothing, so

beekeepers in Ethiopia can produce more honey. Or distributing

seeds and fertilizer, so farmers in Sri Lanka can grow and sell more

rice. Or providing training on irrigation, so women in Nepal can grow

more vegetables.

It all helps people to build a better future for their families andultimately to work their way out of poverty for good.

THIS IS WHY OUR WORK WITH FOOD IS SO IMPORTANT.

AND THIS IS WHY WE WANT FOOD FOR ALL

Acres of golden corn growing inBolivia, thanks to Oxfam's support

Alejandro Chaskielberg

Food For All


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Put the marinade ingredients in a blender and whizz until smooth.

Alternatively, pound the ingredients to a paste using a pestle and mortar.Pour it over the wings, turning them over so they are well coated. Leave to

marinate, covered, in the fridge for at least four hours, or overnight if more

convenient, turning the wings over once or twice.

Preheat an oven to 190C/375F/gas mark 5. Cook the wings, turning them

over a few times, until they are cooked through (the juices should run

clear when a skewer is pushed into the thickest point) and nicely brown,

basting with any leftover jerk marinade (about 15 minutes). If its hot

outside, you may like to barbecue them instead.

While the wings are cooking, sprinkle the sugar onto a plate and cut the

oranges into quarters. Dip the cut sides of each piece into the sugar and

cook on a heavy, dry frying pan or under the grill for a few minutes until

the sugar has caramelized. Keep a close eye on the oranges to prevent

them from burning. At the same time, chargrill the chillies.

Serve the wings with the carameralized oranges and chargrilled

chillies. Enjoy.

Sweetness counteracts the hot kick of jerk spices in thesesticky, fruity chicken wings, perfect as a starter to kick

off your meal.

Serves 412 chicken wings

2 tbsps soft light brown or demerara sugar

2 pipless oranges

5 long, mild red chillies, whole

and undamaged

FOR THE JERK MARINADE4 spring onions, green part only, roughly

chopped

1 hot red chilli (ideally Scotch Bonnet),

seeds left in

3cm piece of root ginger, cut into chunks

2 tbsps thyme leaves

100ml cider vinegar

3 tbsps honey2 tsps ground allspice

1 tsps ground cinnamon

2 tbsps olive oil

salt and pepper

Levi RootsCaribbean sticky jerk wings

with sugared oranges

What you need

How to Cook

Levi Roots


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Chillies have been eaten since 7000BC in South America, and at onepoint were used as currency.Got change for a Jalapeo anyone?

Razia, who receivedOxfams support, can beseen laying out herchilies to dry in the sun

Food fact

All Fired Upin BangladeshRazia carefully lays out her chillies to dry in the sun. Chilli is the most

widely grown spice crop in Bangladesh, yet for many women, making a

secure living from chillies has been a constant challenge.

Families are at the mercy of an unpredictable climate every year,

peoples homes are swamped by water, their crops ruined, their lives

shattered. Our last house was destroyed by the rain The land we

owned was lost; the crop was in the field and we lost this too explains

Razia. Whats more, a lack of knowledge means chillies are poor quality,

and dont fetch a good price in the local markets.

With Oxfams help, however, the chilli business in Bangladesh is

beginning to heat up. Oxfam has been showing chilli growers like Razia

how to get the most out of their crops, and for the first time ever has beenteaching women the business side of chilli production a massive step

towards womens independence. Weve also been helping communities

raise their homes and chilli plots above flood level, and provided seeds so

that during floods, families can grow crops such as beans and pumpkins

on the roofs of their homes.

With Oxfams help, farmers like Razia are getting their businesses

and homes quite literally off the ground.

Shehab Uddin / DRIK / Oxfam GB

ShehabUddin/

DRIK/OxfamG

B


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Put the prawns into a bowl and mix in the turmeric and salt until coated

yellow, then leave for ten minutes. Heat the oil in a large frying pan and

cook the onions on a low to medium heat. When golden, add the garlic,

garam masala, peppers, chillies, and finally the amchoor. Mix together,

then add the prawns and stir until everything is coated and slightly golden

in colour. Simmer for five minutes then add the coconut milk.

Stir ingredients and slowly add the water. Leave to simmer for ten minutes

on a low to medium heat. Season to taste with salt and freshly-cracked

pepper. You may like to sprinkle with roughly chopped coriander. Serve

with Fairtrade basmati rice.

Fragrant spices and the sweetness of mango cut

through the rich, creamy coconut of this fruity

Indian prawn curry.

1 large onion, finely chopped

1 red pepper, deseeded and chopped into

strips

2 heaped tsps Fairtrade turmeric

1 1/2 tsps garam masala

1 tin coconut milk

2 cloves garlic, crushed

3 green chillis, finely chopped

4 heaped tsps amchoor (mango powder)

8 tsps Fairtrade olive oil

50ml (half a small cup) water

300g peeled and cooked prawns

A pinch of salt

Fairtrade basmati rice (enough for four)

King Prawn andMango Curry

What you need

How to Cook

RajendraSh

aw/Oxfam

MarieBanu/OxfamGB

Taste

ASIA

Destination

Louise Brydges / Oxfam

Serves 4


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Rice is grown on every continentexcept Antarctica.

At first, I didnt believe that a single stem could splitinto so many shoots, but we tried it anyway. The result isastonishing! I found 50 shoots springing out from thatsingle stem, each with about 270-300 husks. Using thismethod, I have made enough profit to pay off my debts.

Food fact

Twice the riceOne by one, each rice seedling is carefully planted in straight, neat lines

with a precise 25cm between every shoot. This attention to detail is hard

work, but it will reap rewards. And rice farmer Neang Veach from

Cambodia has certainly increased his yields, thanks to this innovative new

rice-growing technique. One of Neangs neighbours taught him how to get

more out of his paddy fields, after she learnt the method from a local

organisation that Oxfam supports. Each rice plant will eventually split into

dozens of shoots, and each shoot will produce 200-300 husks. Growing

rice in this way requires fewer rice seeds and less water and the results

speak for themselves.

AbbieTrayler-Smith/Oxfam

AbbieTrayler-

Smith/Oxfam

Jim Holmes/Oxfam

Taste

ASIA

Destination


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Pre-heat the oven to 180C/gas mark 4 and lightly butter a baking tray. To

make the syrup, put the sugar, water and lemon juice into a

heavy-bottomed pan. Dissolve the sugar over a moderate heat, and when

fully dissolved add the honey and simmer for about 15 minutes until the

mixture becomes syrup. Remove from the heat and set aside to cool.

For the baklava, layer ten sheets of filo pastry onto the tray, one at a time,

brushing each sheet with the melted butter before adding the next. In a

bowl, mix the roughly-chopped walnuts and pistachios with the ground

cinnamon and spread over the top of the filo pastry, saving a little for

sprinkling at the end. Continue layering the pastry sheets as before, until

all the pastry has been used.

With a sharp knife, cut through the layers of pastry to create rectangular

shapes, making sure you cut the baklava right through to the bottom of the

tin. Pop in the oven and cook for 30 minutes or until the baklavas turn

golden brown and are slightly puffed on top. As soon as they come out of

the oven, pour over half of the cool syrup. Leave the baklava for about ten

minutes so that the syrup can be absorbed before pouring over the rest.

Sprinkle with the remaining chopped nuts and serve.

With an abundance of pale green pistachios, walnutsand rich golden honey, these are enough to satisfyeven the sweetest tooth.

18 sheets readymade filo pastry

250g unsalted butter, melted

225g roughly-chopped pistachios and

walnuts

200g granulated sugar250ml water

2 tsps freshly-squeezed lemon juice

1 tsp ground cinnamon

4 tsps clear honey

Baklava

How to Cook

Serves 6

What you need

TasteAfrica

Destination

Louise Brydges / Oxfam


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The beehives have changed our lives

Food fact

Life tastes so sweet

Meet Wubalem Shiferaw, a beekeeper from the remote Amhara region of

Ethiopia, one of the seven poorest countries in the world.

Life here is tough. We have no land to farm, so it has always been hard

for us, says Wubalem. For years, she used traditional beekeeping

methods to make her honey; her basic, makeshift hives were made out of

hollowed logs. As a result, Wubalem produced low quality honey, and little

of it. She often struggled to earn enough to provide for her four-year-old

daughter, Rekebki. For years we ate just one small meal a day,

she says.

Not any more. Thanks to Oxfam and a local community organisation that

we support, Wubalem is one of the first people to receive a modern, better

quality hive. She also received much-needed protective clothing, as well

as free training on how to use the hives and keep her bees healthy.

She now produces much more honey, and of the highest quality.

We used to get around five kilos of honey a year, but byusing modern hives we can get up to 20 kilos.

Although baklava does not originatefrom Ethiopia, it is common forEthiopians to finish a meal with thisrich, sweet treat.

Tom Pietrasik

CrispinHughes/Oxfam TomPietras

ik

TasteAfrica

Destination


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We hope that our World Food Guide has helped you to feel inspired by theinnovative, simple solutions that we use to fight poverty every single day. It is,

after all, only because of our supporters that we have been able to reach

Razia, Neang and Wubalem, and so many others all around the world.

We look forward to telling you about our work, and in themeantime, we hope you love these recipes as much aswe do.

So whats next?Well, this sample is just the beginning. Come on board and support

Oxfams work, and as a special thankyou, well send you a further nine

issues of the World Food Guide.

Along the way, youll discover more mouthwatering recipes, including

further recipes from celebrity chefs Levi Roots and Gizzi Erskine of

Channel 4s Cook Yourself Thin fame. Well even treat you to an

exclusive Gizzis recipe for Korean roast lamb shoulder from her

soon-to-be-published book, Skinny Weeks and Weekend Feasts. Well ofcourse continue to introduce you to inspiring people from all around the

world, from fish farmers in Bolivia to mushroom pickers in Rwanda. And

this is only the start.

And the journey

doesnt end here.

Support Oxfam's work and we'll

treat you to Gizzi's recipe for

Korean roast lamb shoulder -

not to be missed!

Exclusive recipe

from celebrity

chef Gizzi Erskine

meet the world's first female

producers of fair-trade olive oil.

A liquid market

Discover why mushroom picking

is giving women in Rwanda their

independence.

Mushroom magic

DavidLevene/Oxfam

/Oxfam

JasonLowe

JasonLowe

SimonRawles

oxfam world food good guide sampler

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