I grew up in a rural area near the Maasai Mara, in Kenya, where nights held the promise of adventure. Elephants would occasionally venture within 100 meters of our house, sending our dogs into a frenzy. The nearby forests were a playground, where we’d feast on wild fruits, sip from natural springs, and receive timely warnings from Kenya Wildlife Officers about lone buffalo or wandering hippos.
I attended a local primary school, where Wednesday afternoons were eagerly anticipated. It was our collective mission to gather firewood for the school’s kitchen, ensuring a steady supply of lunch—often a comforting bowl of githeri (a blend of beans and corn) followed by dinner of ugali (ground corn flour) and cabbage, occasionally accompanied by beans or a precious piece of meat.
My family was privileged to reside in the school’s teacher’s quarters, and as the eldest, I assumed the duty of tending to the jiko – a traditional charcoal cook stove – after school. I can’t say I relished this task, especially during the rainy season when wet sticks and damp charcoal made it an arduous endeavour. The charcoal also left my hands perpetually stained, earning me the disapproval of my class teacher due to my persistently dirty nails. Headaches were an unfortunate side effect of these stoves, and I even once fainted on Christmas Eve due to carbon monoxide buildup in our poorly ventilated home.
Charcoal was our reliable choice, affordable and readily available. Then, one day, my father returned from Narok town with a gas cylinder and a 2-burner stove. We were given strict instructions never to operate it ourselves, for fear of causing a catastrophic explosion. It was reserved exclusively for breakfast, while our trusted jiko continued to serve for dinner, boiling water, and heating. Refilling the gas cylinder was an expensive and time-consuming ordeal, taking two days due to challenging roads and distance.
Our eventual move to an urban centre marked a significant transition. Gas became our primary cooking fuel for all meals, and we acquired a kettle to simplify water boiling. The trusty jiko still had its role, especially for dishes like beans, chapati, and grilled meat that demanded longer cooking times. Occasionally, we turned to briquettes, a cleaner-burning and headache-free alternative to charcoal, which often proved equally or even more cost-effective.
Way forward?
My journey from traditional biomass and charcoal stoves to the convenience of gas and briquettes has been a transformational one. It’s a story that resonates with countless households in Nairobi and beyond, where energy choices are influenced by factors like availability, affordability, and tradition. However, it is clear that transitioning to cleaner cooking technologies is not just about embracing new tools; it’s about addressing the barriers that hinder progress.
Strategic steps:
Knowledge is the basis for transformation. Efforts to raise awareness of the negative health and environmental effects of traditional cooking methods are crucial. Community seminars, school programs, and public campaigns can be instrumental in educating households about cleaner alternatives. It is necessary to engage local communities and authorities. When people witness the benefits of cleaner cooking first-hand, they become change agents in their communities.
Investing in research and development to create more cost-effective and energy-efficient sustainable cooking technologies that are customized for local conditions can accelerate adoption. User-friendly designs that are easy to use are important. It is essential to regularly monitor the progress of cleaner cooking initiatives and assess their impact. This information assists in determining what is functioning and where improvements are required.
As I reflect on my journey, I am hopeful for the future of households in Nairobi and beyond. By addressing all the barriers and adopting a holistic approach, we can make cleaner cooking a reality for everyone, ensuring a healthier, more sustainable future for future generations. The transition begins with awareness, but its success depends on action, cooperation, and persistence.