Charcoal is the primary source of fuel for nearly 90% of Tanzanians and its use is ingrained in the daily life of many communities to the extent that it can be considered a cultural practice. With the advancement of science and technology came the knowledge of the adverse effects of charcoal use; deforestation, negative health consequences for women and children, greenhouse gas emissions, air pollution and the ever-looming threat of climate change. Leaving many countries to discourage the use of charcoal and move to cleaner more sustainable sources of energy.

In Tanzania, the government has committed to ensure 80% household adoption of clean cooking solutions by 2032. There are various campaigns and partnerships aimed at implementing more sustainable cooking methods. One such initiative is the European Union (EU) funded CookFund programme, through the ‘Anza Jikoni’ campaign – ‘a cleaner future starts in the kitchen,’ – prompting individual responsibility towards transiting and adoption of clean cooking solution to mitigate the impact of climate change.

We look at the stories of David and Salma, residents of Dar es Salaam, whose cooking experience highlights the behavioral aspects associated with clean cooking.

In Masaki, a lively neighborhood where upscale restaurants and boutique hotels dot the landscape, David has a charismatic street vendor has a thriving fast-food business renowned for his sizzling, deliciously marinated beef skewers. He is a passionate supporter of charcoal, crediting it as one of the key elements in preparing tasty meals.

He commented that, “The food tastes better when you use charcoal, it allows for the food to cook properly. My customers also prefer the taste of the food when we use charcoal instead of gas.”

David represents a large percentage of Tanzanians who have developed a preference for food that has been cooked with charcoal claiming that other methods change the taste.

Salama on the other hand, has a different experience. Through the use of improved cookstoves from Envotec Services, she notes that they have helped her immensely when it comes to saving on energy costs. The company’s stoves, designed for both home and institutional use, reduce fuel consumption by up to 50%, making them energy efficient and marking a significant milestone in the transition to cleaner cooking solutions.

“I’ve used the charcoal stove from Envotec for 8 years now, and my costs have gone down a lot. When I buy charcoal, the sack costs me 80,000 Tanzanian shillings, however with the use of the charcoal stove that will last my family 2 months, can you believe it?”

“My stove burns on the bottom and the sides, with the plate placed at the bottom. In one sitting with minimal charcoal, the stove allows me to cook 3 things, and the heat does not get lost. “

There is barely any smoke, so it does not cause me to cough or hurt my eyes, the food cooks evenly and we enjoy it” she explains.

The contrast between David and Salama's cooking methods is notable. David, passionately supports traditional charcoal for preparing his food, emphasizing the enhanced taste it provides with his customers sharing this preference, favoring the flavor of food cooked with charcoal over gas.

On the other hand, Salama showcases the benefits of cleaner cooking solutions. Her experience highlights significant cost savings, improved health with minimal smoke, and a versatile cooking environment. While David's patrons appreciate the taste of charcoal-cooked food, Salama's story reveals that adopting greener methods is not just environmentally conscious but also practical in terms of cost and health.

Their choices and views highlight the challenges in shifting toward cleaner cooking alternatives, especially in a country where the use of charcoal is ingrained in their culture and preference. People like David and his customers, appreciating the traditional taste of charcoal-cooked food, represent a cultural attachment deeply rooted in the culinary traditions. However, Salama's positive experience demonstrates that cleaner solutions offer tangible benefits, signaling a way forward for a more sustainable and environmentally friendly cooking future.