RECIPES FROM

AROUND THE
WORLD
MORE THAN A MEAL

Featuring recipes by Tomi Makanjoula | Bashaer | Suraj Pradhan |

Diana Wulansari | Peggy Chan | Justin Horne and many more

worldvision.org.uk
 PARTY JOLLOF RICE VEGETABLE SOUP HONEY CAKE

06 8 10

SPICY SHREDDED
MUJADDARA KWATI SOUP
SKIPJACK TUNA

12 16 18

VIETNAMESE
BUBBLE & SQUEAK MENESTRON CRIOLLO
YELLOW CURRY

20 22 24
© 2022 World Vision

Published in 2022 by:

World Vision UK,
World Vision House,
Opal Drive,
Fox Milne,
Milton Keynes MK15 0ZR
worldvision.org.uk
SALPICAO SALAD GHAPAMA
World Vision UK is a registered charity no. 285908, a company limited by guarantee and registered
in England no.1675552. Registered office as above. 26 28
THANK YOU FOR DOWNLOADING
THE RECIPES FROM AROUND THE
WORLD COOKBOOK.
At World Vision, our focus is on helping the most vulnerable children overcome poverty and
experience fullness of life. In the 100 countries where we work, we have front-row tickets to
the challenges that kids growing up in tough places face. But we’ve also seen the amazing
transformation that can take place for children and their communities, thanks to the help of
Every person, no matter where you live, associates a good meal, with a happy memory. It’s
not just about eating food, it’s a human experience we all share. Food is so much more than
a meal, it’s a memory, a feeling, a shared experience.
We’re sharing these recipes from across the globe with you today, as part of our mission
to raise awareness on the Global Hunger Crisis. As you sit and enjoy one of these delicious
meals with your family, you can also help us spread the word and take action to help families
in need.
WHY IS THERE A GLOBAL HUNGER CRISIS?

our supporters.
It’s incredible and exciting – and it’s a change we can all be part of!
That’s why we’ve created this cookbook - featuring recipes from amazing chefs, to help
raise awareness of the Global Hunger Crisis that is impacting families around the world.
We don’t ask for a donation for sharing these recipes, but if you would like to help,
please head to worldvision.org.uk/donate
Together we can protect children today and empower them for tomorrow.
The world produces enough food to feed all 7.9 billion people. And yet, one in nine
people still goes hungry every day. Due to a deadly mix of conflict, climate change
and COVID-19, a global hunger crisis is escalating in areas such as East Africa and
Afghanistan. Because of more war, conflict and refugees. Because of more extreme
weather disasters. Because of pandemic-fuelled poverty, more families are being pushed
towards famine than ever before.
CHILDREN ARE THE HARDEST HIT
For people living below the poverty line, hunger means more than a missed meal.
It means going without food for days and being unable to access the nutrition your
body needs to survive. Every 10 seconds a child dies of long-term malnutrition.

Did you know? But thanks to World Vision supporters, we are working towards a zero hunger world.
If every one of us did something to help – even the smallest thing – we could end
world poverty for good.

£12 can buy dinner

for the whole family.
5 THINGS YOU CAN DO TO HELP END CHILD HUNGER
1. Eat sustainably, consider your impact on the environment

In Kenya, it’s food 2. Reduce your food wastage at home

3. Use your power as a voter and ask the UK Government to send food aid

for the whole week.

4. Tell others about the global hunger crisis
5. Give a gift that feeds a hungry child
 TOMI MAKANJOULA
TOMI MAK ANJOULA’S

PARTY JOLLOF
Nigerian-born chef and blogger Tomi Makanjuola (@vegannigerian)
shares her version of Jollof rice, inspired by her Nigerian heritage

RICE
and love of plant-based food. vegannigerian.com

“A classic and warming dish that’s bursting with

flavour. Jollof rice is a staple dish for any party or
special occasion in West Africa.”
- Tomi Makanjoula

INGREDIENTS METHOD

400g long-grain rice or “sella” golden 1. Rinse the rice a couple of times under cold water and set aside.
basmati rice
2. Place the tinned tomatoes, red bell pepper, chilli, garlic and
½ tin chopped or plum tomatoes
ginger in a blender and blend until smooth.
½ red bell pepper
3. Heat the sunflower oil in a large saucepan or cooking pot. Add
½ scotch bonnet / chilli pepper the onions and sauté on medium heat for 1-2 minutes. Add the
2 cloves garlic blended pepper and tomato mixture, along with the washed
rice. Cover with the water. Add the curry powder, thyme, stock
1 tbsp fresh ginger
cube, liquid smoke and salt to taste. Stir to combine.
4 tbsp sunflower oil
4. Turn the heat down to medium-low, cover the pot and simmer
1 small red onion (sliced) for 25-30 minutes until the rice has absorbed most of the liquid.
600ml water
5. Stir the rice gently and take off the heat.
1 tbsp curry powder
6. Serve with a side of fried plantain, salad, moin moin or stir-fried
1 tsp dried thyme
vegetables.
1 vegetable stock cube
1 tbsp liquid smoke
salt to taste Thanks to supporters, in 2021
World Vision helped 7.9 million people
with food assistance.

6 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 7
 ZAMBIAN
VEGETABLE SOUP
INGREDIENTS METHOD

1 tbsp oil 1. Heat oil in a large pot over medium heat.

1 onion, diced 2. Sauté onions for about 5 minutes or until translucent.
1 litre vegetable stock (Zambians would
use water) 3. Whisk 250ml of the vegetable stock and all the peanut (or
alternative) butter into the onions until the mixture is smooth.
150g peanut butter (replace with
sunflower oil or another alternative if allergic 4. Add in the remaining vegetable stock, diced tomatoes with
to nuts) liquid, and red pepper flakes. Bring mixture to boil.
400g fresh or canned tomatoes with
juices, diced 5. Reduce heat to medium-low, cover, and simmer for 30 minutes.

¼ tsp crushed red pepper flakes 6. Finely chop the cabbage, peel and chop the sweet potatoes,
400g cabbage carrots and turnips.

150g sweet potatoes 7. Stir in cabbage, sweet potatoes, carrots, and turnips. Cover.
Simmer, stirring occasionally, for 30 minutes or until vegetables
50g carrots
are tender.
100g turnips
8. Stir in okra. Simmer until okra is tender (about 30 minutes for
100g green beans or okra, chopped
raw or 10 minutes for canned).

Imagine the difference a full belly can make to a

child sitting in class today

8 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 9
 ARMENIAN
HONEY CAKE
INGREDIENTS METHOD

250ml milk (or plant-based milk)
340g honey (or plant-based alternative like
agave nectar)
2 eggs (or 100g plant-based alternative)
½ tsp baking soda
2 tsp baking powder
250g flour
170g butter (or plant-based alternative like
coconut butter)
125g walnuts (replace with 75g flour if
allergic to nuts)
1 to 1 ½ tsp fresh ground nutmeg
1. Preheat oven to 180°C. If using, place 125g walnut pieces on a
baking sheet and toast for 5 to 7 minutes. Leave to cool.
2. In a bowl, mix the honey and eggs into the milk (or
alternatives). Mix in baking soda. Set aside.
3. Sift the flour and baking powder into a large bowl. Toss in
cubed butter (or alternative). Mash in the butter with your
hands until it becomes a uniform crumbly mixture. Add in
nutmeg.
4. Pour ⅓ to ½ of this mixture into a 22 cm round cake tin. Press
into a crust using fingers and knuckles.
5. Set aside 50g of toasted walnut pieces. Pulse the remaining
walnuts in a food processor until uniformly fine. Fold ground
walnuts (or additional flour) into crumbly mix.

6. Pour honey mixture into dry ingredients and stir well.

7. Pour the very thin batter over the base in the round cake tin.
Gently sprinkle the remaining walnut pieces over the batter.

8. Bake in a preheated oven for about 40 to 50 minutes. When the

top is a deep golden brown and an inserted skewer comes out
clean it’s ready. Cool in the pan.

There is more war and conflict now

than 30 years ago, leading to more
families fleeing their homes. Refugees
and displaced people are often the
hardest hit by hunger crises.

10 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 11
 BASHAER
BASHAER’S
Syria
MUJADDARA
Bashaer, her husband and five children from Syria, became refugees
when war broke out in their homeland. They’ve been living in
Jordan as refugees since 2012. Back home in Syria, they used to
make Mujaddara twice a week. It’s a lentil and rice pilaf, common
throughout the Middle East.

“We wish you a bon appetit.” - Bashaer

INGREDIENTS METHOD

1 cup of lentils 1. Rinse the lentils thoroughly.

1 cup of bulgur 2. Boil the water on the stove and then add the lentils.
1 onion
3. Add the bulgur to the lentils before they ripen.
5 cups of water
4. Add the salt and olive oil then wait until the mix is cooked.
1 tsp of salt
olive oil 5. Slice some onions and fry them in a pan until they turn crispy
and brown.

6. Drip the fried oil over the lentil and bulgur mixture and then
serve it onto a new plate.

7. Decorate with the fried onions on top.

When families in extreme poverty don’t have enough

food to eat, they can be forced into impossible decisions.
In some cases, families resort to marrying off their
daughters - some as young as 10 years old. They hope
their child will be provided for by a new family.

12 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 13
FEATURE STORY
“The sound of rapid gunfire, explosions at close
range, women wailing and children crying ...
these are just some of the countless memories
that are tough to forget.”
contain herself and burst into tears sharing
how she had run out of options for feeding her
children. She had lost her husband in the war,”
said Benard.

He is supported by a team of logisticians,
nutritionists, food monitors, safety and
resilience officers and ICT personnel, all drawn
from the national pool. “I have a lot of respect
for women who sacrifice in order to be a front-
line worker,” said Benard. “They have to battle
against their male colleagues and are not
given preferential treatment, yet they deliver
exemplary results ... and they do it with a smile.”
THE GREATEST CHALLENGE
IS THE HEARTBREAK
For Benard, the toughest challenge is the
heartbreak he sees when he arrives at a
Benard Nyataya, food aid hero and emergency relief extraordinaire. destination village. “One woman could not
She boiled grass and other leaves for the
children to eat. Occasionally, she would start a
fire late in the evening to give the children the
impression that something was being cooked,
and in the process they would fall asleep. “This
was the only way she could get them to sleep,”
explained Benard.
Despite the dangers of the job, Benard hopes
to continue doing what he is doing – being
a real-life action hero, an emergency-relief
extraordinaire. “I am passionate about my work
and hope I can continue to help
South Sudan’s most vulnerable people.”

BENARD BRAVES CROCODILE-

INFESTED WATERS TO GET FOOD
TO STARVING CHILDREN
Meet the James Bond of the development
sector. For World Vision emergency relief officers
like Benard Nyataya, getting food to hungry
mouths can be dangerous work – not unlike
scenes from a Hollywood action movie.
He is part of a crack team of famine busters
who deliver food to places few others would
want to go. Braving lions, crocodiles, scorpions
and gunfire, navigating risky airdrops and
being winched out of isolated, conflict-ridden
communities is all in a day’s work. That’s because
in South Sudan, war has forced people to spread
far and wide in search of a home.
72 HOURS FROM PICK UP TO DELIVERY
When an emergency hits, these hunger heroes
can get just 72 hours’ notice to deploy. They
may be cut off from the world for the next two
to three weeks due to their remote locations –
and must be fit, mentally tough and possess a
MacGyver-style creativity to survive and do their
job. People’s lives literally depend on it – as do
theirs.
“The toughest part of the work is in managing
the risks both for the people we serve, our
staff and the aid we handle,” said Benard. The
complexities of South Sudan’s conflict mean
that community clashes can erupt at any time
without warning.
In Ulang, one of World Vision’s most remote work locations in South Sudan, Benard discusses plans for the next food delivery.
 SURAJ PRADHAN
SURAJ PRADHAN’S

KWATI
In 2017, Suraj Pradhan fulfilled his dream of organising the first
Nepalese Food Festival in Sydney as Tasting Nepal 2017 and the first
Nepalese Pop-Up Dinner in Brisbane. As the director of his company

SOUP Two Tables, he has planned and organized several gastronomical

events and started a food tourism and hospitality consulting company.

“Kwati is a traditional colourful stew of Nepal. This

soup is a healthy, nutritious and wholesome family
meal, which is consumed on the festival of Gun Punhi,
the full moon day of Gunlā, which is the tenth month
in the Nepal Era lunar calendar.“ - Suraj Pradhan

INGREDIENTS METHOD

2 cups dry mixed beans (kidney beans,
black-eyed beans, chickpeas, soya beans,
mung beans, green beans, black beans,
white beans)
1 bay leaf
1 tsp lovage seeds (jwano)
1 tsp fennel seeds
1. In a large bowl, soak the beans for 4 to 5 nights. The mix of
beans is quite colourful. Drain the water and keep aside
(some people also keep it for 2-3 days till it sprouts! You can try
it too.)
2. Heat the oil in a pressure cooker and add bay leaf, mustard
seeds, fennel seeds and lovage seeds. When the seeds start
spluttering, then add the ginger-garlic and fry for 3-4 minutes.

1 tsp mustard seed 3. Add the sprouted mixed beans, cumin powder, chilli, turmeric,
½ tbsp cumin powder coriander powder, ground pepper and salt and mix well and
fry for 5 minutes until the beans are nicely coated with all the
½ tbsp coriander powder spices.
½ tbsp garlic, minced
4. Add the chopped tomatoes and cook for another 2-3 minutes.
½ tbsp ginger, minced Then add stock or water to the cooker and pressure cook for
2 red chilies fresh, finely chopped 20-25 minutes.

½ tsp turmeric 5. Release the steam and check that the beans are cooked until
1 tsp fresh ground pepper they are tender. By this time, most of the water will have dried
up, add stock if necessary and boil it for a couple of minutes
2 tomatoes, chopped until you get the desired consistency.
4 cups vegetable stock or water
6. Mix with the chopped fresh coriander and serve hot.
3 tbsp mustard oil
salt to taste
½ bunch fresh coriander, finely chopped
Since Covid-19 happened, millions of
refugees across East Africa have seen
their food rations cut by as much as
60%. Even in such hard times, families
support each other.

16 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 17
 DIANA WULANSARI
DIANA WULANSARI’S

SPICY SHREDDED
“This recipe actually reminds me of my childhood when
my mum would cook it for a special day, like a birthday or

SKIPJACK TUNA & FRAGRANT

celebration… It has been good trying to create the dish and
my family enjoy it too.” - Diana Wulansari

COCONUT MILK RICE Asia Pacific

INGREDIENTS METHOD

For the tuna: For the tuna:

large fresh skipjack tuna 1. Sprinkle the fish with lime, leave it sit for 5-10mins then boil it
with water (half done). Then shred the fish with a fork.
lime (optional)
6 red chilis 2. Blend spices: shallots, garlic, salt, red chili, ginger (just roughly
blended).
8 shallots
5 cloves of garlic 3. Prepare the pan and vegetable oil, put the blended spices in
and stir-fry, then put lemongrass, bay leaves, orange leaves
2cm ginger until you can smell the fragrance. Pour in a little water, continue
1 bunch of lemongrass to stir. After the water evaporated, insert the shredded skipjack
tuna and continue to stir, so everything is blended in.
4cm ginger
4 sheets of orange leaves, chopped 4. Add soy sauce, salt, sugar, pepper and cook, you may put food
seasoning a bit if you like a stronger flavour. If more water is
2 bay leaves needed, pour it little by little so the dish doesn’t burn.
1-2 tsp soy sauce
For the coconut rice:
pinch of salt, sugar and pepper 5. Blend garlic, shallot and salt until soft. Stir fry it on the pan with
seasoning powder, optional little oil.

For the coconut rice: 6. Smash the lemongrass and put into the pan and continue to
4 cloves of garlic stir up, add bay leaves. Turn the stove off.

5 shallots 7. Rince the rice as needed. I use an electric rice cooker for ease
lemongrass but you can also use the stove method. Add the coconut
milk and stir fry spices into the rice, including the oil and add
3 bay leaves more water as needed depending on how much rice you are
200ml coconut milk cooking. The rice ready to be cooked, using the electric rice
cooker.
salt to taste
4 cups white rice
1 cup brown rice

18 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 19
 PEGGY CHAN
PEGGY CHAN’S

VIETNAMESE
Peggy Chan founder, managing director and executive chef of Grassroots
Pantry is attempting to change the entire food system for the better with

YELLOW CURRY
her menu of organic, plant-based and sustainable food.

“This is a special childhood dish to me because I grew up

around Vietnamese neighbourhoods both in Hong Kong
and Montreal and was often exposed to authentic Viet
cuisine. I first remember learning how to cook this curry
from my mother.” - Penny

INGREDIENTS METHOD

For the curry: 1. Using mortar and pestle (or a high-speed blender), pound
250g tempeh or tofu ginger, lemongrass chili, turmeric and salt together until a
paste is formed. Add tamarind juice and coconut sugar to thin
2 potatoes, peeled and cubed
out.
1 large carrot, peeled and cubed
2. Marinate diced tempeh or tofu with the paste. Cover and leave
1 aubergine, cubed
to stand for 30 minutes or more.
200g broccoli, florets
3. Heat 1 tbsp of oil in a grill pan. Add the tofu or tempeh and
½ onion, diced grill for 4 minutes until golden brown. Alternatively, sear in
200ml coconut water sauté pan. Reserve marinade from step 2.

100ml water 4. Heat the remaining oil in deep saucepan. Add the marinade
1½ tbsp sugar from step 2 and stir fry on low-medium heat for 4 minutes
until brown and fragrant.
3 tbsp coconut oil
5. Add in onions and eggplant. Stir fry on medium heat for 4
salt and pepper to taste
minutes.
For the marinade:
6. Add the potato, carrots and grilled tofu or tempeh. Let cook
10cm ginger, peeled and finely chopped
for another 5 minutes, stirring once in a while to ensure
2 sticks of lemongrass, finely sliced vegetables cook evenly.
1 tbsp chili powder
7. Deglaze with coconut milk, making sure to scrape the bottom
1½ tbsp turmeric powder of the pan. Stir well, but gently.
1 tbsp lime juice
8. Add the water and bring to a boil. Turn down the heat, cover
1 tsp sea salt with lid and let simmer for 30 minutes, until the carrots and
potatoes are cooked through.
2 tsp sugar
9. Stir in 1½ tbsp sugar, salt and pepper to taste.

10. Add broccoli florets to curry. Cover saucepan with lid and
steam for 3 minutes.

11. Serve with steamed short-grain brown rice.

20 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 21
 JUSTIN HORNE
JUSTIN HORNE’S

BUBBLE & SQUEAK

“My grandmother and mother would make this for
me, usually as a weekend brunch breakfast dish
or for dinner during the week… When needed,
extra potatoes can be braised, or oven roasted to
top up this recipe. The smell of fried cabbage and
caramelised potato are one of my earliest food
smell memories.” - Justin Horne

INGREDIENTS METHOD

olive oil
2 onions finely sliced
2-3 cloves of garlic, minced
2-3 handfuls of boiled
cabbage/sprouts/kale
1kg of mash or roast potatoes
2 tbsp of fresh or dried mixed
herbs/rosemary/thyme/parsley
sea salt and pepper
1. Place a large pan on medium heat. Add oil, onions and garlic.
Cook until translucent and fragrant for about 5 mins. Remove
from heat and place in mixing bowl, add all other ingredients
and mash together.
2. Shape into patties or bubble and squeak burgers. Size is up
to your preference. I like mine on the larger side, around
300g, though if you’re serving these for brunch, I’d make
them around 200-220g. Clean pan and place back on the
heat, add another tablespoon of olive oil, and fry patties until
caramelised on both sides. Keep warm in oven until all patties
are ready.

3. Serve on a spiced tomato passata, topped with a braised kale

or wilted spinach and a poached egg on top.

370 million children did not receive school lunches in

150 countries because of Covid-related school closures.
These children missed out on an estimated 39 billion
in-school meals – for many their most reliable source
of nutritious food.

22 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 23
 ARLETTE EULERT
ARLETTE EULERT’S

MENESTRON
“The women in my family have strong personalities
and we are a matriarchy!!! My sister and I learned

CRIOLLO to eat a bit of everything by force, otherwise it was

forbidden to get up from the table... Menestron and
polenta are the happiest dishes that I have most
present in my memory.” –Arlette Eulert

INGREDIENTS METHOD

½ kilo of beef brisket 1. Cut the meat into regular pieces. Separately, blend the basil,
spinach and garlic with a little water, until it is a homogeneous
1 bay leaf
paste and season, then place the meat, bay leaf, green beans,
½ cup green beans in pod, peeled celery, carrot, pumpkin, half of green paste and cover with two
2 sticks celery liters of water, bring to a boil, cover and cook for 40 min. (If
you don’t have a pressure cooker, the cooking will last a little
2 carrots, peeled and cut in half longer… until the meat is soft.)
1 small slice of squash, grated
2. Once ready, uncover the pot and bring it to a boil again, adding
½ bunch of basil the potatoes cut into squares, the yucca cut into pieces, the
½ bundle of spinach chopped green beans, the corn cut into slices and the green
peas (add water only if necessary). Then, when everything is
2 cloves garlic almost cooked, add the joint noodles, the other half of the
2 medium corn, sliced green paste and continue cooking for approximately 5 min.

3 medium white or yellow potatoes, 3. When it is cooked, turn off the heat, add the cheeses and
peeled season to taste. Save some Parmesan to sprinkle on each plate!
¼ cup green peas, peeled
¼ kilo of yellow yucca, peeled and cut in
two without the center vein, (optional)
ALMOST 40% OF THE WORLD’S
¼ cup green beans
POPULATION CAN’T AFFORD
50g of small noodle
A HEALTHY DIET.
50g of fresh cheese, crumbled
Malnutrition doesn’t mean not having
50g of Parmesan cheese, grated
enough food - it means not having
salt to taste
enough nutritious food.
Additional:
1 pressure cooker
parmesan cheese to sprinkle on each
plate
water

24 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 25
 BRAZILIAN
“SALPICAO” SALAD
INGREDIENTS METHOD

2.2 lbs shredded skinless chicken breasts,
poached and cooled
1 cup cooked peas
1 cup cooked corn kernels
1 cup cooked, diced carrot
1 small apple, peeled and diced
1. Toss chicken, vegetables, apple, raisins and olives in serving
bowl.
2. Combine mayonnaise, then gently add salt and pepper to taste,
remembering that your next step is to fold in the shoestring
potatoes; and you don’t want it to be too salty.
3. Add potatoes, right before you serve.

1 cup mayonnaise 4. Garnish with olives, and a few shoestring potatoes scattered on
½ cup seedless raisins top.

½ cup sliced, stuffed green olives

2 cups cooked shoestring potatoes (very
thin-cut fries)
Salt and pepper

From 2005 to 2018, thanks to supporter funds,

World Vision worked with a community
in Ethiopia to tackle climate change.
Today, almost 3,000 hectares have been reforested
– a result that can be seen from space.

26 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 27
 ARMENIAN GHAPAMA
(STUFFED PUMPKIN/PUMPKIN RICE)

INGREDIENTS METHOD

1.5kg pumpkin 1. Wash pumpkin, cut off top, remove seeds and wash again.
1 cup par-boiled rice 2. In a bowl, mix par-cooked rice, raisins and dried plums, apricots
1 cup golden raisins, washed and/or peaches. Stuff pumpkin with mixture and pour on
honey.
1 cup dried plums, apricots and/or
peaches, sliced 3. Put top of pumpkin back on and bake at 150˚C until soft. (Poke
¾ cup honey with a toothpick to check if soft and ready).

1 cup sliced walnuts (and almonds if you’d 4. Bring pumpkin to table whole and cut it up there to serve.
prefer)
100g unsalted butter 5. I hope you enjoy these as much as I did. Stay safe and cook
much.
Salt to taste

Ending child hunger is not a quick fix. Most of our work in

this area relies on long-term child sponsorship by World Vision
supporters for long-term and lasting solutions that empower
the community.

28 W O R L D V I S I O N ’ S FA M I N E F I G H T I N G R E C I P E E B O O K 29
At World Vision, our focus is on helping the world’s most vulnerable children
overcome poverty and experience fullness of life. For over 70 years, we have
worked together with communities – of all faiths and none – even in the
most dangerous places, inspired by our Christian faith.

World Vision UK
World Vision House, Opal Drive, Fox Milne, Milton Keynes, MK15 0ZR
worldvision.org.uk Follow us: @WorldVisionUK

World Vision UK is a charity registered in England (no. 285908).

All images © World Vision