Contents
foreword a book of joy Meryl Streep introduction how WfWI is bringing positive change to women in countries
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well-being healthy, everyday recipes from Afghanistan and South Sudan, with
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nurture nutritious family recipes from Bosnia and Herzegovina, and the
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community and trade recipes perfect for sharing focusing on produce
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celebration recipes to bring to the global peace table to celebrate our
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where war and conflict has devastated lives and communities
contributions from chefs and humanitarians, including Alice Waters, Mary McCartney and Annie Lennox
Democratic Republic of the Congo, plus contributions from Sir Richard Branson, Mia Farrow and Alice Walker
grown as a result of WfWI's farming initiatives, including in Rwanda and Kosovo, with contributions from RenĂŠ Redzepi, Arthur Potts-Dawson and America Ferrera
shared humanity, including contributions from Hugh Fearnley-Whittingstall, Stephanie Alexander and Archbishop Desmond Tutu
the contributors who they are and the humanitarian work they do and support 195 index ingredients 252 becoming a WfWI sponsor we would love you to get involved 256
A book of joy
— Women for Women International began with a commitment
on the part of a single individual to contribute in some way to the global community. The underlying message of this cookbook, which celebrates the work of the charity, is exactly that simple: for all our apparent diversity – as individuals, societies and nations – our actions, however small, have an exponential influence in the world through our shared humanity. Nothing more beautifully conveys our interdependence than the food we eat. Access to wholesome food is critical to whether we merely survive… or thrive. Food builds our physical resilience, brings us joy, and strengthens our bonds with friends and family. It maintains our connection to the seasons, generating employment, wealth and economic stability. What we choose to eat and how we choose to prepare it reflect our ancestral traditions and cultural heritage, as well as our abundant creativity. Food unites us globally. The individuals whose recipes are featured in this cookbook are all actively engaged in a range of humanitarian causes. Their contribution and yours, through purchasing this book, directly support Women for Women International in its work with women in war-torn countries around the world. This book includes dishes from world-class chefs and influential humanitarians, as well as lesser-known heroes and the women whose lives have been improved by the charity. The recipes draw on the freshest of ingredients to produce simple yet delicious food, and the chapters reflect the importance of caring for our personal well-being, nurturing our loved ones, supporting our community, developing fair and sustainable trade and last, but not least, uniting in celebration. Take time to enjoy the food and read the stories. Welcome friends and family to your table. Join me – in celebration of our shared humanity.
Photographer: Nick Haddow
Bon Appetit!
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4 introduction
You can change the world, one woman at a time
introduction 5
Since its founding by Zainab Salbi in 1993,
for these women, as they know someone else
WfWI has helped over 400,000 women. When
believes in them and their future.
women enroll in WfWI’s one-year programme, they receive business and vocational skills training, rights awareness, health education,
As the women move forward, they are not the only ones to benefit. Sponsors frequently say how much their own lives have been enriched by connecting
Women for Women International (WfWI) works with women in Afghanistan, Bosnia and Herzegovina,
and financial and emotional support, as well
the Democratic Republic of the Congo, Iraq, Kosovo, Nigeria, Rwanda, and South Sudan, where
as assistance accessing capital and markets.
war and conflict have devastated lives and communities, enabling them to move from victim, to survivor,
Women participants meet others in similar
helped women survivors move towards economic
to active citizen.
situations to their own, often providing the first
self-sufficiency by providing access to economic
In a world where 70 per cent of those living on less than $1 per day are female, investing in women
opportunity for them to share their fears, hopes,
and social opportunities that bring independence
is crucial to achieving broader, long-term development goals – from eradicating extreme poverty and
and dreams for a different future. The social
and respect. For each woman helped, up to
hunger, to improving access to education and reducing child mortality. As the hallmark of a civilised
network and community that develop can give
five others benefit – an estimated 2.16 million
society, the well-being of women has critical implications for communities and ultimately nations as a
them a sense of support, strength, and power.
family members since WfWI was founded.
whole. This is particularly true in war and post-war countries. Women are disproportionately affected
All of this is made possible with the support of
It is WfWI’s belief that lasting change can only
by conflict; they are targeted for rape and violence, they are forced from their homes, they lose husbands
sponsors – women and men across the world
be achieved when women have access to both
and children and often become the sole providers for their families. Yet despite the atrocities and
who form a one-to-one connection with WfWI’s
knowledge and resources. In providing women
brutalities women endure, their overriding courage, strength, and hope continue to sustain them
programme participants. In addition to providing
survivors of war with the tools necessary to
and inspire us all.
a monthly financial contribution to help cover the
move from crisis and poverty to stability and
cost of training and participants’ training stipend,
self-sufficiency, we create viable and long-lasting
sponsors can provide essential emotional support
change in communities.
with a 'sister'. This connection is at the heart of Women for Women International. WFWI has
a fair share...
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Women for Women International was awarded the 2006 Conrad Hilton Humanitarian Award, becoming the first women’s organisation to receive this honour.
‘I can’t imagine, as a mother, what it would be like to watch a child die. As a UNICEF ambassador, I know that it’s the children under five who die first.’ Mia Farrow
Easy crêpes Prepare less than 10 minutes Cook less than 10 minutes Serves 4 100g/ ∕8 cup plain flour 7
2 medium eggs 300ml/1¼cups milk 2 tablespoon melted unsalted butter, plus a little extra for frying
1 Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Crack the eggs into the well and whisk the mixture together. Gradually whisk in the milk until you have a smooth batter. Cover and set aside. 2 Stir the melted butter into the batter. Heat a small knob of butter in a 20cm/8inch crêpe or non-stick frying pan. Add a small ladleful of batter and swirl around to coat the pan. Cook over a medium heat for 1–2 minutes, until the crêpe is lightly golden underneath, then flip over and cook for a further minute. Transfer to a plate and keep warm. Repeat with the remaining batter to make 8 crêpes. Serve 2 crêpes per person.
nurture breakfast
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Matida's Story: SOUTHERN SUDAN -------------------------------------Average WfWI participant ------------------------------Age: 33 ------------------------------Married: 95% / Widowed: 5% ------------------------------Children: 4 / No: in household: 11 ------------------------------No formal education: 97% -------------------------------
In the spring of 2008, Women for Women International launched its first Commercial Integrated Farming Initiative. Over the course of its first three years, The CIFI programme trained more than 3,000 women in how to use sustainable farming practices to grow crops that can be sold for profit in the local market, as well as feed their families. On average, women like Matida are making twice the average per capita income in South Sudan. The farm has also contributed to restoring community in a region that has be en riven with tribal violence in the last decade. I grew up in a cattle camp where soldiers would stop to rest before returning to the battlefront. Girls in my camp had to carry the soldiers’ luggage and ammunition to the next station. Sometimes the soldiers would also ‘ask’ us to sle ep with them. There was no way to refuse. Our home was burned by a militia, and we fled to Ethiopia. The refuge e camp there was a town of tents sunk in the mud. There were beds for a lucky few, but most of us slept on the ground at night, and some slept standing up. Those with beds traded places with us – there were many kindnesses like this. We were surrounded by barbed wire and felt like we were in a cage. We tried to write to people. We wrote to government officials, UN officials, we wrote to NGOs, we wrote to whoever we knew hoping that someone, anyone, could come, se e what we were going through and save us from this Hell. I have had much darkness but also much light in my life. After returning to my country, I met my husband Bakri and we now have thre e children, including our new baby Matak. I began working on the CIFI farm when it opened in 2008, cultivating six plots of kale, cowpeas and okra. From these crops I now earn as much as 50 South Sudanese pounds per day – almost enough to sup port my family. In my Dinka community, most men take many wives, but I am Bakri’s only wife, and we love each other very much. When I cannot tend to the farm, he does it for me, and when I must work, he lo oks after our little boy. My prayers have be en answered.
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community & trade
‘When peace returned we replanted our gardens and orchards, tending them with great care and gratitude.’ WfWI Participant, Bosnia
Preserved cherries Prepare 15 minutes Cook 35 minutes Makes about 750g/3 cups 200ml/1 cup brandy 75g/ ½ cup minus 1 tablespoon caster/superfine sugar 500g/31∕3 cups cherries, washed and pitted 1 Pour the brandy into a small saucepan with the sugar and 75ml water. Heat gently to dissolve the water. 2 Meanwhile, pack the cherries into a large, sterilised jar. Pour the warm brandy liquid over the cherries, making sure the fruit is totally submerged in the alcohol. Seal and store in a cool, dark place for a week to allow the flavours to develop, then store in the fridge and use within 2 months. Cook’s tip Serve either at room temperature or gently warmed in a pan, spooned over vanilla ice cream.
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community & trade
‘These sweet, sticky, spicy ribs make an excellent dish to share – no one can stand on ceremony while tucking into them.’ Hugh Fearnley-Whittingstall
Sticky glazed spare ribs Prepare 90 minutes Cook 20 minutes
1 Combine all the marinade ingredients, whisking them together well. Put the ribs in a large ovenproof dish, pour the marinade over them and use your hands
Makes 1.5kg/3lb 5oz pork ribs
or a brush to get them well coated. Cover and leave to marinate in a cool place
(roughly 2 whole racks’ worth)
for at least an hour, or for several hours if possible in the fridge, turning them
For the marinade 6 tablespoons redcurrant, plum, apple or other fruit jelly 2 tablespoons clear honey 2 garlic cloves, crushed to a paste 1 tablespoon finely grated fresh ginger ½ –1 medium-hot red chilli, finely chopped, or ½ tsp dried chilli flakes
from time to time. 2 Preheat the oven to 170°C/325°F/gas mark 3. Turn the ribs in their marinade, cover the dish with foil and bake for 45 minutes. 3 Increase the temperature to 190°C/375°F/gas mark 5. Remove the foil and turn the ribs again, basting them with the sauce. Return the dish to the oven, uncovered, and cook for 35–45 minutes, turning and basting the ribs 2 or 3 more times, until they are glossy and dark and coated in the caramelised sauce. 4 Spoon any remaining sauce from the dish over the ribs. Leave until they are cool enough to pick up with your fingers, then tuck in. Serve with steamed rice and wilted greens, or with a side serving of chilli-roast sweet potatoes.
2 tablespoons soy sauce
Chilli-roast sweet potatoes Prepare 10 minutes Cook 1 hour Serves 6 6 large sweet potatoes,
1 Place the potatoes in a large pan and just cover with cold water. Bring to the boil then boil, uncovered, for 5 minutes. 2 Preheat the oven to 220°C/425°F/gas mark 7. Place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly.
peeled and cut into wedges
3 Drain the potatoes well (you can reserve the water for gravy, stock or soup).
8 tbsp vegetable or olive oil,
Place the potatoes back into the pan and shake vigorously to soften the edges,
goose or duck fat or
or you can scratch them with a fork.
other fat reserved for roasting
4 Remove the roasting tin from the oven and add the potatoes. Turn them quickly
hot chilli powder or
in the oil then cook at the top of the oven for 50–60 minutes, turning once halfway
smoked paprika
through cooking until crisp and golden on the outside and soft in the centre. 5 Drain and sprinkle with salt, pepper and hot chilli powder or smoked paprika. Serve immediately.
celebration savoury
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‘I think politicians do great things in the world, but I don’t think they’re the only ones who can. I don’t like all the rhetoric.’ Lauren Bush
Chocolate and Pistachio Layered Cake Prepare 40 minutes Cook 30 minutes Makes 20 servings 100g/¾ cup pistachio nuts
This chocolate-packed treat serves as both a delicious dessert or as a cake with coffee. Serve in small portions, as it’s pretty rich! 1 Put the nuts in a heatproof bowl and cover with boiling water. Leave to stand for 30 seconds, then drain well and tip the nuts onto several sheets of kitchen paper/
200g/7oz Belgian white
paper towels. Cover with more layers of paper towels and rub under the palms of
chocolate, chopped
your hands to release the skins. Peel away the skins. (Don’t worry about removing
450ml/2 cups double/ heavy cream
every last little bit of skin, though.) Roughly chop the nuts, either by hand or in a food processor.
250g/1 cup ricotta cheese
2 Put the white chocolate and 100ml/½ cup of the cream in a heatproof bowl over
2 tsp vanilla extract /essence
a pan of gently simmering water. Leave until melted, stirring occasionally. Remove
1 small chocolate Madeira-style cake, about 350g/11oz (shop-bought is fine) 3 tbsp Kirsch, optional 200g/7oz continental plain chocolate (70% cocoa), chopped 2 tbsp golden syrup or corn syrup
from the heat and beat in the ricotta and vanilla. 3 Slice the cake as thinly as possible. You’ll need at least 21 slices but it doesn’t matter if they break up slightly. Arrange a third of the slices in a base-lined 20cm/ 8-inch spring-release or shallow, loose-based cake tin, cutting the slices to fit. Drizzle with 1 tablespoon of the Kirsch, if using. 4 Whip a further 200ml/1 cup of the cream until firm, and stir into the white chocolate mixture, along with all but 2 tablespoons of the nuts. Spread half the mixture in the tin and level the surface. Arrange half the remaining cake slices on top and drizzle with another tablespoon of the Kirsch. Spread with the remaining filling, then the remaining cake slices and Kirsch. Cover and chill for at least 2 hours. 5 Melt the plain chocolate in a heatproof bowl over a saucepan of simmering water. Remove from the heat and add the golden syrup, then the remaining cream, stirring until smooth. Leave until cooled but not thickened. Run a knife around the edges of the torte and release it from the sides of the tin. Invert onto a serving plate and peel away the lining paper. Spread the chocolate mixture over the top and sides with a palette knife and scatter with the reserved nuts. Cook’s tip: To transport the cake, cover with a cake dome or fly cover, or place in a large plastic container. Don’t use foil or clingfilm/plastic wrap, which might damage the surface of the chocolate.
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celebration sweet
‘Let the children play. The use of children as soldiers has been universally condemned, yet over the last ten years hundreds of thousands of children have fought and died in conflicts around the world. It’s time it stopped, and with your help it can.' WFWI Sponsor
Specification UK Pub date: May 2013 Price: £25.00 ISBN: 978-085783-099-9 Format: 275 x 220mm Extent: 256 pages Illustrations: colour photography Rights: Kyle Books Text © Women for Women International Design © Kyle Books Photographs © Heathcliff O’Malley, Phillip Webb (with kind permission from Waitrose), Simon Wheeler general.enquiries@kylebooks.com www.kylebooks.com US Pub date: May 2013 Price: $40.00 ISBN: 978-1-906868-87-1 Format: 8½ x 10 7⁄8 inches Distributed by NBN Books 4501 Forbes Blvd Suite 200, Lanham, MD 20706 +1 800 462.6420 customercare@nbnbooks.com
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