Who would have imagined that solar cooking could be addictive? This may be surprising, but is true. It’s great fun and astonishingly easy to do. Sunny Winter days are perfect to put out the SunStove and boil water for tea and washing, harnessing the inexhaustible and free power of the sun. While a solar cooker works best in clear weather, a few clouds will not affect the cooking.
The SunStove cooks rice perfectly, manages a whole chicken, hard boiled eggs, baked potatoes, stews and bread too. Not much water needs to be added, and nothing evaporates, so all nutrients are retained. Cooking with a SunStove means you spend less time ‘standing over a hot stove’ as once you have put your food in the black, lidded pot and placed in the box, it looks after itself and can’t burn. For best results, preheat your oven and move so that it directly faces the sun a couple of times. Or if you are busy, simply prepare your food early before you go out, aim your SunStove in the direction of the midday sun and come home to a delicious, warm meal!
“I made such a nice green soup the other day – using all the little bits in the garden and I added some leftover cooked white beans. It was delicious, everyone was amazed. The SunStove does not overcook the veggies – it will cook slowly and gently.” Ntombenhle Mtambo.
We share the following recipes that feature in our book: Mnandi – a Taste of Mpophomeni.
Sun Stewed Rhubarb
- 8 stems, chopped
- ½ cup sugar
Place in a pot in your Sunstove for the day while you potter about in the garden (or boil on the stove until tender). Lovely with ice cream and the syrup is delicious too.
Karen Zunckel’s Solar Bread
- 1 1/2 tsp dried yeast
- 1 tsp brown sugar
- 350 ml warm water
- 500 g Champagne Valley Stoneground Wholemeal Flour
- 2 tsp salt
- 1 tsp olive oil
- 1 egg, beaten
- 75 g mixed seeds
Mix yeast & sugar with half the warm water. Leave it in a warm place for about 10 minutes until it starts to bubble.
Mix flour, seeds and salt in a mixing bowl and make a well in the centre. Pour in the yeast mixture, the oil, and the remaining water, and mix well.
Put a little flour in your hands and dust the work surface too, and kneed the dough for 10 minutes, until it’s smooth.
Place the dough in the large mixing bowl and cover it with a damp cloth. Put it in a warm place for an hour, or until it has doubled in size.
Preheat the SunStove by placing a black pot or brick in it and positioning it to face the 10am sun. (Plan to start cooking at 10am).
Push your fist into the dough to knock some of the air out of it. Then knead it for another 5 minutes.
Put the dough into a greased loaf tin. Leave it in a warm place for another 10 minutes to rise. Cut diagonally with a sharp knife so that the crust doesn’t separate from the loaf. Brush it with the egg and top with seeds.
Then bake, turning the SunStove every half hour to face the sun.
Cook until a toothpick comes out clean, about 2 hours in summer or 4 hours in winter.
You can order locally made SunStoves (and insulated box with a clear top and reflective sides which can be hung up when not in use) from the PlanetPellet hut in the Community Garden, or from firstname.lastname@example.org. You can order Mnandi – a Taste of Mpophomeni from email@example.com