If you follow me over on Instagram or Twitter, then you’ve probably seen some pictures floating around recently of me in Ghana! I was so fortunate to have the opportunity to travel there back in June with Compassion UK, an international child development charity who work with over 100,000 children across the world connected with British sponsors.
My time there was spent visiting many of Compassions' projects with a particular focus on food and nutrition, exploring the important role that this plays in the lives of sponsored children. From sourcing ingredients at markets to learning some new Ghanaian recipes with local mums, I had a beautiful week filled with great food and great community.
A massive highlight of the trip was meeting a talented group of teenage bakers. Every Friday afternoon, they’d come in and begin the mammoth task of baking bread for over 200 children who attend the project. I was blown away by their work ethic; they took so much pride in their responsibilities and it was such a joy seeing young people so passionate about baking.
It was all this bread as well as the big, bold Ghanaian flavours that inspired some of the recipes I created for Come To The Table, a free eBook put together by Compassion filled with stunning recipes from across the world.
I've given you a sneak peak by sharing one of the recipes below and you can download the rest here! This Chilli and Red Pepper is a favourite of mine, especially as winter draws near. Perfect with a big bowl of soup, it has such a warming flavour and welcome heat from the chillies and ginger.
R E C I P E
Roasted Red Pepper Paste
1 Large Red Pepper
2-3 Red Chillies
3 Cloves Garlic
Small chunk fresh Ginger
500g Bread Flour
7g Instant Yeast
1 ½ tsp Salt
280ml Water, tepid
M E T H O D
To make the paste, cut the pepper in half scooping out the seeds. Place it cut side down in a roasting tin and cook for 20-25 minutes until the skins are wrinkled and slightly charred.
Transfer the pepper to a bowl and cover with cling film for 20 minutes to let it steam. This will make it easier to peel off the skins.
Peel the skins off and transfer them to a food processor with the garlic, chillies and ginger. Pulse until you have a thick and chunky paste.
Make the dough by adding the flour, salt and yeast into a bowl. Make a well in the centre and add in the water and red pepper paste.
Use your fingers or a wooden spoon to mix and form a shaggy dough. If the dough looks dry, add a splash more water. Turn the dough out onto a lightly floured worktop and knead for 8-10 minutes until soft and smooth.
Place the dough in an oiled bowl, cover, and leave to rise until doubled in size.
Tip the dough onto the worktop, knock the air out and shape into a tight ball. Place onto a lined baking tray and cover with a tea towel. Leave to rise for another hour.
Preheat the oven to Gas Mark 8/230C. Once the dough has risen, bake for 25 minutes before reducing the temperature to Gas Mark 6/200C and baking for 15 minutes. Once baked, the bottom of the bread should sound hollow when you tap it.