Today is the start of Fairtrade Fortnight (25 February to 10 March) and this year’s theme is a real favourite of mine – yes, it’s chocolate.
For two weeks each year, thousands of people in the UK celebrate the people in poorer countries who grow our food and who are often exploited and badly paid.
For Fairtrade Fortnight 2019, we’re highlighting women cocoa farmers in the Cote d’Ivoire in West Africa. A typical cocoa farmer in Cote d’Ivoire is paid just 74p** a day (£1.86* is the amount needed each day in order to achieve a living income), and women have even fewer rights than men.
These are women who look after children, carry water, collect wood, cook and clean for the family and also plant and harvest on the farm and transport the cocoa beans to market. Without them we wouldn’t be able to get the chocolate we love so much and that’s why we’re campaigning for #SheDeserves so that women farmers are treated better. She Deserves running water, She Deserves a doctor, #SheDeserves a living income.
One of the easiest ways to support cocoa farmers is by buying Fairtrade certified chocolate and cocoa as it allows farmers to sell more of their cocoa at a fair price, which increases their income. Doing this helps women earn enough money to pay for essentials such as clothing, medicine and school fees for their children.
There are lots of other ways to help these women, from signing the petition to get the UK Government to address the poverty issue in our trade with developing countries to organising a fundraising event with your family, friends or colleagues.
You can find out more on the Fairtrade website here.
And when you’ve bought your Fairtrade goodies, you can turn them into a delicious chocolate mousse. This recipe features in my book, The Occasional Vegan, and it’s really easy to make. The surprise ingredient here is chickpea water, also known as aquafaba, which acts in the same way as egg whites and gives you a light and fluffy mousse.
20-25 minutes, plus chilling time
150g dark Fairtrade chocolate
A dash of plant milk
120ml chickpea water
1 tsp vanilla extract
A pinch of sea salt (optional)
Carefully place a heatproof bowl over a pan of boiling water and add the chocolate and plant milk and stir gently until melted. Remove the bowl from the pan and set aside to cool slightly. If you have a microwave, heat the bowl on a medium power at 60-second intervals until melted.
Pour the chickpea water (one can should give you about 120ml water and you save the chickpeas for cooking something else) into a large bowl and whisk vigorously for 15 minutes, or until you have stiff peaks. This requires a strong wrist although you can use an electric whisk if you have one. To check if you have said stiff peaks, tilt the bowl slightly – if the water runs down the edge, you need to whisk more. When stiff, fold into the chocolate mixture then add the vanilla extract and the salt and stir well.
Pour into glasses or ramekins and leave in the fridge to set for at least an hour.