*Every Friday is all about food on Red Cross Talks – everything from Red Cross inspired recipes to emergency food tips and solutions.
Happy Food Friday! The inspiration for this week’s post is courtesy of our friends at the British Red Cross who recently blogged about a recent visit to a community kitchen in Lesotho.
Here’s a bit of background about this special kitchen: The British Red Cross and the Lesotho Red Cross have a joint community home-based care and food security program. The program, which began in 2010, aims to help vulnerable people in four districts in Lesotho. The program helps those who most need it - in particular those with HIV and related diseases, orphaned and vulnerable children, and the elderly – by providing seeds, tools and training so they can grow and eat a variety of nutritious fruits and vegetables.
However, because of farming challenges, such as drought, the community can not always rely on a bumper crop. To ensure there is food all year long, they preserve fruits and vegetables creating recipes for things such as beetroot pickle, peach jam, stewed spinach and tomato chutney.
Check out one of their recipes below:
Peach marmalade
Ingredients:
12 medium-sized firm ripe peaches
1 large lemon or 2 small lemons
1 small orange
1kg sugar
½ teaspoon ground ginger
Method:
1. Rinse and plunge peaches into boiling water to loosen the skins.
2. Plunge the peaches into cold water.
3. Gently slip of the skins with your fingers or a knife.
4. Cut into halves, remove and discard the pips.
5. Coarsely chop peaches.
6. Finely slice lemon and orange.
7. Combine lemon, orange and peaches in a saucepot and simmer gently for 15-10 minutes, until the orange and lemon rinds are tender.
8. Add the sugar and ginger and bring to a boil, stirring until the sugar is dissolved.
9. Boil rapidly until it reaches the jellying point.
10. Pour into warm sterilized jars and seal.
Enjoy!