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.


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.


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!


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!


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!).


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

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


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 :-)


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


- and voila!


Anticipation was high-



…and the reviews were glowing!




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


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!