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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. Well share 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.
d Howar
Davies
/OXFA
Abbie T rayler-
Smith
Abbie Trayler-Smith
THIS IS WHY OUR WORK WITH FOOD IS SO IMPORTANT. AND THIS IS WHY WE WANT FOOD FOR ALL
Alejandro Chaskielberg
Levi Roots
What you need
12 chicken wings 2 tbsps soft light brown or demerara sugar 2 pipless oranges 5 long, mild red chillies, whole and undamaged
Levi Roots
Food fact
Chillies have been eaten since 7000 BC in South America, and at one point were used as currency. Got change for a Jalapeo anyone?
ddin Shehab U
/ DRIK /
Oxfam GB
Razia, who received Oxfams support, can be seen laying out her chilies to dry in the sun
Taste
Destination
ASIA
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.
R
Louise Brydges / Oxfam
ra Sh ajend
aw/O
xfam
Marie Banu/O xfam GB
Taste
Destination
ASIA
Abbie Trayle
r-Smith/Oxf
am
rayle Abbie T
r-Smith
/Oxfam
Food fact
Rice is grown on every continent except Antarctica.
At first, I didnt believe that a single stem could split into so many shoots, but we tried it anyway. The result is astonishing! I found 50 shoots springing out from that single stem, each with about 270-300 husks. Using this method, I have made enough profit to pay off my debts.
Jim Holmes/Oxfam
Taste
Destination
Africa
Baklava
With an abundance of pale green pistachios, walnuts and rich golden honey, these are enough to satisfy even the sweetest tooth. Serves 6 How to Cook
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.
Taste
Destination
Africa
We used to get around five kilos of honey a year, but by using modern hives we can get up to 20 kilos.
Food fact
Crispin Hugh es/Oxfam
Tom Pie trasik
Although baklava does not originate from Ethiopia, it is common for Ethiopians to finish a meal with this rich, sweet treat.
Mushroom magic
A liquid market
Exclusive recipe from celebrity chef Gizzi Erskine
Support Oxfam's work and we'll treat you to Gizzi's recipe for Korean roast lamb shoulder not to be missed! meet the world's first female producers of fair-trade olive oil.
Simon R awles
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 of course 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.
Jason Lowe
Jason L
owe
We look forward to telling you about our work, and in the meantime, we hope you love these recipes as much as we do.