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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

Welcome to the first edition of Oxfam’s 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 Levi’s 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, we’ll also introduce you to three of our many wonderful food projects around the world. We’ll share with you the personal stories of just a few of the people that have benefited from these projects, and demonstrate how, with Oxfam’s help, their lives have been transformed.

So what are you waiting for? It’s time to taste the world.

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Abbie T rayler-

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Abbie Trayler-Smith

Food For All
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. That’s because small-scale farmers often don’t have what they need to grow more crops. These hardworking people need water, equipment and training to turn things around. As Oxfam’s World Food Guide will show, we are implementing all kinds of simple, practical projects all around the world 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 – and ultimately 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 in Bolivia, thanks to Oxfam's support

Alejandro Chaskielberg

Levi Root’s
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

Caribbean sticky jerk wings with sugared oranges
Sweetness counteracts the hot kick of jerk spices in these sticky, fruity chicken wings, perfect as a starter to kick off your meal.

Serves 4 How to Cook
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 it’s 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.

FOR THE JERK MARINADE
4 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 honey 2 tsps ground allspice 1 tsps ground cinnamon 2 tbsps olive oil salt and pepper

Levi Roots

All Fired Up in Bangladesh
Razia 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, people’s 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. What’s more, a lack of knowledge means chillies are poor quality, and don’t fetch a good price in the local markets. With Oxfam’s 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 been teaching women the business side of chilli production – a massive step towards women’s independence. We’ve 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 Oxfam’s help, farmers like Razia are getting their businesses – and homes – quite literally off the ground.

Food fact
Chillies have been eaten since 7000 BC in South America, and at one point were used as currency. “Got change for a Jalapeño anyone?”

ddin Shehab U

/ DRIK /

Oxfam GB

Razia, who received Oxfam’s support, can be seen laying out her chilies to dry in the sun

Shehab Uddin / DRIK / Oxfam GB

Taste

Destination

ASIA

King Prawn and Mango Curry
Fragrant spices and the sweetness of mango cut through the rich, creamy coconut of this fruity Indian prawn curry. Serves 4 How to Cook

What you need
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)

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.

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Louise Brydges / Oxfam

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Marie Banu/O xfam GB

Twice the rice
One 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 Neang’s 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.

Taste

Destination

ASIA

Abbie Trayle

r-Smith/Oxf

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r-Smith

/Oxfam

Food fact
Rice is grown on every continent except Antarctica.

“At first, I didn’t 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.

What you need
18 sheets readymade filo pastry 250g unsalted butter, melted 225g roughly-chopped pistachios and walnuts 200g granulated sugar 250ml water 2 tsps freshly-squeezed lemon juice 1 tsp ground cinnamon 4 tsps clear honey

Louise Brydges / Oxfam

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.

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.

“The beehives have changed our lives”
Tom Pietrasik

And the journey doesn’t end here.
We hope that our World Food Guide has helped you to feel inspired by the innovative, 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.
David Levene /Oxfam /Oxf am

Discover why mushroom picking is giving women in Rwanda their independence.

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 what’s next?
Well, this sample is just the beginning. Come on board and support Oxfam’s work, and as a special thankyou, we’ll send you a further nine issues of the World Food Guide. Along the way, you’ll discover more mouthwatering recipes, including further recipes from celebrity chefs Levi Roots and Gizzi Erskine of Channel 4’s ‘Cook Yourself Thin’ fame. We’ll even treat you to an exclusive – Gizzi’s recipe for Korean roast lamb shoulder from her soon-to-be-published book, ‘Skinny Weeks and Weekend Feasts’. We’ll 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

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