Locating and connecting the dots between cooking and electricity in Uganda

By Meron Tesfamichael (University College London), Agnes Naluwagga, Derrick Kiwana (CREEC).

In Kampala, preparing a dish of beans stew and matooke (a popular local dish) using charcoal takes four and a half hours. In contrast, an electric pressure cooker (EPC) takes two hours to deliver the same result and without compromising the quality in flavour and taste. This is what the research team at the Centre for Research Energy and Energy Conservation (CREEC) recently learned in their controlled cooking test. The study, which involved cooking locally cherished dishes using different cooking devices and fuels found that an EPC is consistently the least expensive and the most efficient option. This finding corresponds with similar studies in Kenya and Tanzania. In Uganda, the pressurising feature of an EPC proved particularly well suited for cooking staple meals such as matooke and beans, which require steaming and boiling. More importantly, these findings also suggest that in urban areas like Kampala, energy-efficient electrical cooking appliances offer a cleaner, efficient and affordable solution.