After learning about Liberation, I thought what better way to share their positive work ethics than to share it over food. Liberation – Nuts about Fair Trade.
Liberation Foods is the UK’s only Fair Trade, farmer-owned nut company. Liberation brings together peanut farmers from Malawi and Nicaragua, cashew farmers from India and El Salvador and Brazil nut gatherers from the Amazon rainforest.
Our producer shareholders are united in their goal of selling their delicious nuts through their own company – they feel empowered to be actively involved in the whole supply chain. – Liberation
Now, I know most, if not all of you are here for the food. But I thought I’d fill you in and drop some knowledge before you head straight in.
To be honest, I didn’t think I knew much about Fair Trade. The phrase “Teach a Man To Fish, and You Feed Him for a Lifetime” did, however, spring to mind.
Fair Trade companies stand by helping people around the world to earn a fair living… through fair trade. Liberation, a farmer-owned nut company, does precisely this. Their producers not only make a great living through farming, but they also own shares of the company. 44% to be precise. This not only helps them to earn a regular income but also enable to plan for the future of their families and community. That’s where that phrase came in!
Sweet and Sour Nutty Prawns
Ingredients – 2 servings
- 2 tablespoons olive oil
- 165g Raw peeled king prawns
- 40g Liberation Oven Baked Chilli and Lime Cashews with Peanut & Roasted Corn
- Salt and pepper
- 1 chopped red pepper
- 4 chopped spring onions
- 4 teaspoons cornstarch, mixed with 4 teaspoons water
- 3 tablespoons rice wine vinegar
- 170g canned pineapple chunks, drained with reserved juice
- 3 tablespoons light brown sugar
- 1 tablespoon garlic and ginger paste
- 1/2 tablespoon chilli paste
- 100ml cup fish stock
- Cooked rice, for serving
In a large non-stick wok or pan, heat oil over medium heat.
Add washed prawns, red peppers, stir in pineapple chunks, juice, sugar, vinegar and fish stock.
Pop in the chopped spring onions, garlic and ginger paste, chilli paste, a pinch of salt and pepper and bring to a simmer.
Stir in cornstarch mixture and Liberation mix, then cook for a further 3 minutes.
Serve with rice.
Tip: Keep the ingredients moving, add quickly, so you don’t overcook your prawns. Enjoy!