Delicious Pineapple - Help Stop Hunger with Oxfam Australia
Oxfam Australia is one of Australia’s largest international development organisations which aims to raise global awareness regarding poverty issues. It also seeks to help advance the number of people living in poverty to develop a sustainable livelihood, enable them to have a voice in decisions, protection from conflict and disaster, equal rights and access to social services.
Stop Hunger Campaign
After terrible drought and a 30% increase in food costs in the last year, villages in Mozambique are facing hunger shortages and children are going hungry. In some villages in Mozambique the soil is like sand and therefore impossible to grow crops, so through their ‘Stop Hunger’ campaign Oxfam Australia are helping these communities to grow a special type of drought tolerant pineapples. Once grown these pineapples can be traded for other foods and vegetables, sold at the market for income or eaten. It really is a great campaign! To find out more about this campaign and to stay up to date with the progress being made with the families living in Mozambique, click here.
Oxfam are also helping these communities by teaching them how to preserve and store food which in turn helps families stay healthy and have enough to eat between harvests.
Please help support Oxfam Australia by donating. You still have about a week to make a tax free donation before the end of the financial year. Click here to find out more and make a donation.
In support of their ‘Stop Hunger’ Campaign several chefs including Neil Perry and Kylie Kwong and a few food bloggers including myself came together and submitted pineapple recipes to help support and raise awareness for families living in Mozambique.
You can download your copy of the PDF pineapple recipe book here
Here is my recipe:
Chargrilled Pineapple w/ Coconut Caramel Syrup
1 large ripe pineapple
1 cup caster sugar
2 tablespoon water
60ml (1⁄4) cup coconut milk
½ cup grated palm sugar, ( can be substituted for 1⁄3 cup honey, golden syrup or agave nectar)
1. Remove skin of pineapple and slice pineapple widthways
into slices about 1cm thick – cutting each slice in half.Set aside.
2. Combine sugar and water in a small saucepan and stir over
a low heat until sugar dissolves.
3. Cook without stirring for about 5 minutes or until it becomes
4. Stir in coconut milk and gently simmer for approximately
5. Brush each piece of pineapple with honey ( or your choice - see above) and cook on a
heated and oiled griddle pan or barbeque plate for 6 to 7
minutes or until lightly charred both sides.
6. Serve warm, drizzled with the coconut caramel syrup