Solar Cooking
Last edited: 4 November 2016      

A woman involved with the Sun Fire Cooking project cooks flatbread in a parabolic solar cooker in Somalia.

Flatbread in its many forms (tortillas, ingera, etc.) is an important staple food around the world. Panel cookers and box cookers do not get hot enough to cook flatbreads, although they could be specially designed for the purpose. Parabolic cookers are the most likely candidates as well as cookers like the Devos Solar Cooker and the very large Scheffler Community Kitchen.

The Ethiopians and Eritreans use a clay griddle for preparing their ingera. This type of griddle is not conductive enough to allow it to be heated hot enough and evenly enough by most solar cookers. We have received two reports of the use of cast iron griddles made in China. These worked much better than the ones made of clay. When ingera is cooked in the traditional way over a wood fire, the correct temperature of the griddle is 180 °C (356 °F).

Michael Götz has taken his 'Crêperie Solaire' to many music festivals or ecology fairs where visitors get their first culinary experience with solar cooking.


Solar Injera Cooker

  • December 2010: After he retired, Alan Gallagher, a physicist, decided to take his interest in solar energy in a whole new direction: He decided to design, build, and test a unique large-area frying pan heated by the Sun’s energy. The new parabolic solar frying pan, the Solar Injera Cooker, was specifically tailored to the cooking of injera bread in East Africa. Other types of solar cookers are not well-suited for frying. In villages, a typical “slice” of injera bread can be more than half a meter in diameter. The parabolic solar cooker can be used eight hours a day throughout the year. More Information...

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