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Sunpowa & Brafia Braai Master has put together a series of recipes for you to test using The Sunpowa Cooker.

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Kajima Noodle Kedgiree


2 each Kajima Noodles – Curry Flavour

500 g Haddock

400 ml Water

Fresh Fennel

3 Eggs


Lemon and chopped parsley


In the Sunpowa pot break noodles and sprinkle seasoning spice on top.

Arrange haddock on top with some fennel in between

Pour water in, break eggs onto the noodle and haddock base, cover with lid and place in solar oven for 30-40 minutes till eggs are set to your liking:

Squeeze some lemon juice over, sprinkle with chopped parsley and serve hot.

Kajima Noodle Biltong One Pot


2 each Kajima YeloAro Instant Noodles

½ Onion, chopped

½ Red pepper chopped

150 g Biltong

10 ml Chilli Oil

Fresh Dhania

125 ml Cream


300 ml Water


  1. Break Kajima noodles smaller and place into the Sunpowa pot.
  2. Layer this with Biltong, onion, and dhania
  3. Sprinkle Kajima seasoning over and drizzle with chilli oil
  4. Pour water and milk over, cover pot and cook with sun energy for around 30 minutes
  5. Serve hot

Dombolo Steamed Bread


250ml Wheat Flour

5ml  Yeast

60ml Sugar

250ml Water  


Combine dry ingredients

Add water while combining ingredients,

Knead till smooth for about 8 minutes

Rest to prove

Oil steaming bowl or pan

Place into Sunpowa that’s been preheated with 2 cm water steaming

Steam for about 1hour 15 minutes

Sticky Wings


1 kg Chicken Wings

100ml Brafia Gin Rub

5ml Fresh Herbs

100ml Brafia Braaimaster Sauce
Cherry Tomatoes & Gherkins


  1. Season Wings and cover with sauce.
  2. Layer the wings  with some fresh herbs in between in the Sunpowa pot
  3. Cover , aim at the sun and slow cook for 90 minutes
  4. Skewer with cherry tomatoes and gherkins.
  5. Brush wings with some sauce and season again before serving.



125 ml Flour

1 Egg

2.5 ml Salt

15 ml Sugar

5 ml Baking Powder

30 m Butter

60 m Milk

500 ml Water


250 ml Steam Liquid

100 ml Sugar

30 ml Butter

5 ml Cinnamon


  1. Add 500 ml water to Sunpowa pot, cover with lid and get to steam with sun energy.
  2. Combine dry ingredients and rub 30 ml butter into this to resemble bread crumbs
  3. Add milk and combine the mixtre
  4. Spoon into steaming water to cover the base of the pot and sprinkle with some of the cinnamon sugar  intended for the syrup later.
  5. Steam for about 30 minutes till firm and set. Remove from pot.
  6. Add cinnamon sugar and butter to the remaining liquid, thin out a bit if needed and bring to the simmer.
  7. Pour over the kluitjies, and serve hot.