Bake-off Bejamina's Chilli Bread recipe

Bake-off Bejamina's Chilli Bread recipe

Bake-off finalist Benjamina and Compassion UK's children bring to us a Ghanaian inspired chilli-bread


Earlier this year, Bake-off finalist Benjamina Ebuehi travelled with Compassion UK to Ghana. She explains her experience, baking with Compassion's children's baking club and brings to us, her Ghanaian inspired recipe ...

Baked by 10 to 13 year olds, the Ghanaian baking provided more than just tasty treats. It was a sign of resilience, skill and enthusiasm from the children supported by Compassion's project. “There wasn’t a single adult instructing them saying: 'Do this. Don’t do that. Stop messing around.' They just started with their aprons on, hats on and organised themselves,” shares Benjamina. “One group was preparing the flour while another group did something else. The independence the children had was amazing. You could see they all took so much pride in their work.”

Benjamina immersed herself in local culture, learning some authentic Ghanaian cooking techniques. She also got to experience the challenges of cooking in poverty, and helped prepare bread for the 230 children who attend the project. On her return, Benjamina created a recipe full of African influence. She said: "Food in Ghana naturally comes with a spicy kick and this bread has a real warming heat which tastes great with some cheese or a big bowl of soup. You can deseed the chillies if you'd prefer a milder flavour or add in some more if you want to go hotter!"

Roasted Red Pepper Paste
1 Large Red Pepper

2-3 Red Chillies

3 Cloves Garlic

Small chunk fresh Ginger


500g Bread Flour

7g Instant Yeast

1 ½ tsp Salt

280ml Water, tepid

To make the paste, cut the pepper in half scooping out the seeds.

Place it cut side down in a roasting tin and cook for 20-25 minutes until the skins are wrinkled and slightly charred.

Transfer the pepper to a bowl and cover with cling film for 20 minutes to let it steam. This will make it easier to peel off the skins.

Peel the skins off and transfer them to a food processor with the garlic, chillies and ginger. Pulse until you have a thick and chunky paste.

Make the dough by adding the flour, salt and yeast into a bowl. Make a well in the centre and add in the water and red pepper paste.

Use your fingers or a wooden spoon to mix and form a shaggy dough. If the dough looks dry, add a splash more water.

Turn the dough out onto a lightly floured worktop and knead for 8-10 minutes until soft and smooth.

Place the dough in an oiled bowl, cover, and leave to rise until doubled in size.

Tip the dough onto the worktop, knock the air out and shape into a tight ball. Place onto a lined baking tray and cover with a tea towel. Leave to rise for another hour.

Preheat the oven to Gas Mark 8/230C.

Once the dough has risen, bake for 25 minutes before reducing the temperature to Gas Mark 6/200C and baking for 15 minutes.

Once baked, the bottom of the bread should sound hollow when you tap it.

Compassion UK have plentymore recipesfor World Food day, check them out!

Image credit: Compassion UK
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