Recipes for Change

Recipes for Change

Celebrity chef and Masterchef Italia presenter, Carlo Cracco, joins IFAD's Recipes for Change campaign, highlighting the climate threat to food security worldwide.

Muviku – Sorghum Mukimo

Kenya has a population of 43 million people. Arid and semi-arid Lands (ASALs) make up more than 80 per cent of the country’s land mass and are home to approximately 36 per cent of the population. With increasing frequency and severity of droughts, farmers are shifting towards new drought resilient crops like sorghum.

Pollo Pibil

Mexico is facing decreasing biodiversity, major deforestation and increasing greenhouse gas emissions. Climate change is causing increased climate shocks which are negatively affecting smallholder farmers and traditional recipes like Pollo Pibil. Read more on how IFAD is working to reverse the damage and protect farmers and food.

Somlar Kako (Cambodian Curry)

Cambodia is facing serious disruptions to its climate. Shorter rainy seasons and longer dry seasons are threatening the agricultural sector, while increases in pests and diseases are harmful to yields and arable land. What were once staple ingredients in Cambodian cuisine, such as rice, are vulnerable to climate change.

Vai Ika (Tuna and taro leaves)

The Kingdom of Tonga is a Polynesian sovereign state comprising over 170 islands. It has a rural population of approximately 74 per cent. Climate change causes sea level rise, drought, increases in climate shocks and affects the location and abundance of tuna fisheries.

Sechu Sa Nku (Mutton Stew)

Climate change is contributing to the degradation of rangelands in the mountains of Lesotho. This, coupled with overgrazing is negatively affecting the country's production of livestock.

Poulet Yassa

The onion is a dietary staple of Senegal, appearing in many of the country's most famous dishes, including Poulet Yassa.

Bananas with beans and split green peas

Kenyan Chef Ali L'artiste travels to the land of one thousand hills to try his hand at Ibitoke na Ibishimbo, a local staple of bananas and kidney beans.

Nothing unites us more than our universal need for food. Whether in New York or Paris or a small farm in Kenya, we all want to sit down with our families and friends at the end of the day and share some well-deserved sustenance. 

Recipes for Change wants to be part of that coming together. By taking part your main meal will be something bigger than just a gathering of your nearest and dearest. This is a series of recipes from developing countries which bring to you a taste of someone else's life. It gives you the chance to cook the same meal as the Hong family in the Mekong Delta or Olive Bibutsuwahoze and her family in eastern Rwanda.



Find out more about IFAD's work on climate adaptation

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  • English version