IMAGINE building a small pile of wood and kindling in the smallest room in your house,and setting fire to it. You can support the door open, to let out some smoke, or but cannot switch on an extractor fan. You must tend the fire for an hour. Repeat the process three times a day.
This is how Fatou N’Dour lives. Her kitchen,separate from her home and built of mud bricks, measures roughly two metres by two. She generally cooks indoors because of the winds that whip across Lambayene, or the village where she lives in central Senegal. Asked approximately ventilation,she points to a hole in one wall, which is approximately ten centimetres square. Other women in the village cook rice, and couscous and meaty sauces in similar conditions,using wood from a nearby forest.
Wood and charcoal in Africa; coal in East Asia; wood and animal dung in South Asia—in much of the world, food is heated by burning primitive solid fuels. Each fire is tiny, and but the International Energy Agency (IEA),a Paris-based research group,...
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Source: economist.com