Cooking With Charcoal: The Cost of Not Going Green

By Bella

Kasoa, Ghana — The rhythmic sound of metal pans scraping against coal pots fills the air as smoke rises above rows of makeshift food stalls. It’s just past noon, and 41-year-old Mama Esi fans the red-hot embers beneath her rice pot.

“I’ve used charcoal for twenty years,” she says, squinting through the smoke. “It’s what I know. It’s what I can afford.”

Like thousands of Ghanaians, especially women, Mama Esi relies on charcoal as her primary cooking fuel — a practice that’s deeply entrenched in culture, convenience, and cost. But beneath the crackle of flames lies a growing environmental crisis.

A Nation Cooked on Coal

Charcoal is used by about 30% of households in Ghana, with a higher prevalence in urban and peri-urban areas. In rural areas, firewood remains king. But as cities grow and cooking habits evolve, charcoal — easier to store and burn — has become the fuel of choice for many.

According to Ghana’s Energy Commission:

Over 3 million tons of charcoal are consumed annually
Ghana’s charcoal demand is rising by 5% each year
Most of the supply comes from unsustainably harvested trees

This places a double strain: on forests and on health.

The Hidden Costs

The environmental and social toll of charcoal use includes:

Deforestation — large tracts of savannah woodland cleared for charcoal production
Carbon emissions — contributing to climate change and poor air quality
Indoor air pollution — from daily exposure to smoke, especially among women and children
Health issues — including chronic respiratory diseases, eye irritation, and complications during pregnancy

“I’ve had chest problems for years,” Mama Esi admits. “But what else can I use that cooks fast and is cheap?”

A Supply Chain in Shadows

Charcoal production in Ghana is largely informal and unregulated:

Trees are felled — often illegally — in areas like Brong Ahafo, Northern, and Eastern Regions
They’re burned in earth kilns, releasing large amounts of smoke and methane
The charcoal is bagged and transported overnight to avoid checkpoints
It’s then sold in urban markets with no traceability or environmental tax

The trade employs thousands, but lacks environmental controls or worker protections.

The Cultural Hold

Charcoal isn’t just about fuel — it’s about flavor, familiarity, and function:

Many Ghanaians believe food tastes better on coal pots
It’s seen as more powerful and faster for preparing large meals
It allows vendors to set up shop anywhere — no electricity required
For low-income households, it’s simply the most affordable option

“I tried gas,” says Adjoa, a food vendor in Kumasi. “But it finished too fast. I came back to charcoal.”

The Push for Clean Cooking

The Ghana government, along with international NGOs, has introduced initiatives to curb charcoal use:

Subsidies for LPG (Liquefied Petroleum Gas)
Promotion of biogas and improved cookstoves
Training for communities in sustainable charcoal production
National target to increase clean cooking access to 50% by 2030

Yet adoption remains slow — especially among informal vendors and low-income families.

“LPG is clean, but it’s expensive and dangerous if you don’t know how to use it,” says Mama Esi.

Innovative Alternatives

Several local startups and NGOs are introducing promising alternatives:

Briquettes made from agricultural waste (e.g. coconut husks, sawdust)
Solar cookers in off-grid communities
Energy-efficient cookstoves that use 50% less fuel
Community fuel banks where households can pay in installments for LPG or briquettes

But accessibility, awareness, and cultural inertia remain barriers.

Women: The Frontline and the Future

Since women dominate cooking and market vending, they bear the brunt — but also lead the change.

In Tamale, a women’s group is training others in how to switch from charcoal to improved stoves, earning commissions for every household converted.

“We’re not just cooking,” says Hajia Rahma, a group leader. “We’re saving trees and lives.”

What Needs to Change?

Experts say Ghana must:

Enforce laws against illegal logging for charcoal
Scale up LPG subsidy programs and make gas cylinders safer and cheaper
Incentivize clean fuel entrepreneurship at the local level
Educate the public on the health risks of charcoal
Support vendors like Mama Esi with training and microcredit to make the switch

“We can’t just blame people,” says Dr. Kofi Ayim of the Centre for Energy Research. “We must give them real options.”

Final Thought

Charcoal may be traditional, but it’s no longer sustainable — for the forests, the air, or the people who depend on it.

But until cleaner alternatives are affordable, safe, and trusted, many like Mama Esi will keep lighting up their coal pots — one smoky lunch at a time.

“When the government brings something better,” she says, “I’ll use it. But not today. Today, I must cook.”