Why Cooking Traditions Matter in the Shift to Clean Energy in East Africa

Last week, I attended a regional civil society policy harmonisation dialogue on the East African Community’s Renewable Energy policy (organised by PACJA and WWF) in Nairobi, Kenya, that brought together participants from Kenya, Tanzania, Somalia, South Sudan, Uganda and Rwanda.

As part of this ground-breaking engagement process, we thrashed out barriers to the adoption of clean cooking in East Africa. One that stood out for me is the long-standing, culturally held cooking (culinary) practices among communities in this region.

For example, millions of households still cook using traditional methods such as open fires or charcoal stoves. These methods pose serious health risks, particularly for women and children, and contribute to environmental degradation. Clean cooking technologies—like improved cookstoves, LPG (liquefied petroleum gas), and electric alternatives—offer safer and more efficient solutions. However, despite their benefits, adoption remains slow. One important reason is the deep connection between local culinary practices and how food is traditionally prepared.

So, cooking in East Africa is not just about making meals—it’s a cultural experience. Foods like ugali in Kenya and Tanzania, injera in Ethiopia, and matoke in Uganda are deeply rooted in family and communal traditions. Many of these dishes require specific cooking techniques, like long boiling, heavy stirring, or grilling over an open flame, which traditional stoves handle well (Troncoso et al., 2019). One participant noted that, ‘In my culture, a fireplace is a sign of life in a home’. While another one reported that in central Uganda, cooking matoke with firewood (and charcoal) provides food with a special aroma that the one prepared with e-cooking lacks.

But clean stoves often struggle to replicate these methods. For instance, making chapati or grilling nyama choma (roasted meat) on an LPG or electric stove may not produce the same flavour or texture. Taste is a major factor in food preferences, and when clean cooking changes the way meals taste, families are less likely to make the switch (Ochieng et al., 2020).

Another challenge is equipment compatibility. Traditional East African cooking often involves large pots and pans that may not fit on smaller, modern stoves. In some cases, these stoves are designed for entirely different types of cooking, which can discourage users from adopting them (Berkeley Air Monitoring Group, 2018).

Also, social factors play a role. Women are usually responsible for cooking and experience the harmful effects of smoke, but men often control household finances. This disconnect can delay or prevent investment in cleaner technologies (WHO, 2022). Additionally, many clean stoves require changes in cooking routines or training, which can be a barrier if women are already stretched for time.

In addition, community influence matters too. If neighbours or relatives have a bad experience with a clean stove—such as difficulty cooking staple foods—the entire community may be less inclined to try it. Conversely, when respected community members demonstrate that clean stoves work well for local dishes, others are more likely to follow (Clean Cooking Alliance, 2021).

To encourage widespread adoption, clean cooking solutions must be culturally appropriate. That means designing stoves that accommodate local cooking styles and utensils, and involving women in the design and promotion process. Cooking demonstrations, peer-to-peer training, and local champions can also build trust and acceptance.

Therefore, clean cooking is not just a technical fix—it’s a social and cultural transition. When developers and policymakers recognise the importance of food traditions and cooking habits, they can create solutions that meet people where they are. Only then can East Africa move toward healthier homes and a cleaner environment.

References

• Berkeley Air Monitoring Group. (2018). Improved Cookstove Field Studies in Africa.
• Clean Cooking Alliance. (2021). Understanding Consumer Preferences in Clean Cooking.
• Ochieng, C., et al. (2020). Cultural Factors in the Adoption of Clean Cooking in Kenya. Energy Research & Social Science.
• Troncoso, K., et al. (2019). Beyond Technology: Influencing Clean Cooking Adoption through Culture. World Development.
• World Health Organisation. (2022). Household Air Pollution and Health.