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Last week, the Eden research department came up with a delicious smooth-tasting oil, and the day after, we tried out the latest solar oven purchase with a whole-grain sorghum bread.

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Personally, I adore sorghum, which unfortunately is considered “poor man’s millet”. With the international food racism doing its part on national radio and television, many Nigeriens dream of a meal of white rice, which unfortunately only sparks off a spiral of malnourishment for the entire family and affecting the younger members the worst.

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Since eating a whole-grain bread would be a new experience for most of the Eden workers, the director invited the whole team together to share a new culinary experience, which everyone was up for!

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Eden is all about trying new things and seeing what is possible with the means available. A few years ago, none of the workers believed that a solar oven could cook food. After a successful season of solar cooking at the field station, they now all agree that some things cook even better in the solar cooker (which slow-cooks) than on the stove or the fire; but there was still a lot of excitement in the air as we inaugurated the latest solar oven purchase!

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You should have seen the heat that came out when the solar oven was opened! The astonishment above comes from opening the lid of the pan and seeing a fully baked whole-grain sorghum bread (which smelled delicious by the way!).

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Here it is!

The whole-grain sorghum bread recipe

3 dl of pre-cooked sorghum
3 dl of sorghum flour
3 dl of wheat flour
1 teaspoon of baking powder
water
salt

Mix all ingredients together and place in the solar oven for a minimum of three hours (of good sunshine).

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Cutting the warm bread however was not an easy task, but in Niger, bread is eaten the Arab way so no one minded that I couldn’t produce perfect slices :-)

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With the bread ready to be served, my dad sprinkled some freshly expelled Eden oil on top of it -

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- and voila!

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Anticipation was high-

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…and the reviews were glowing!

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I don’t think it took more then 10 minutes before the pan was empty.

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And a minute later, the last crumb of new baked bread and the last drop of freshly expelled oil were gone.

And I must admit – it was really, really good!