By Shahida Salihu
In her dimly lit and poorly ventilated kitchen, Raudat Sani sat on a local wooden stool long enough to enable her lean comfortably over a pot of “tuwon shinkafa” she was staring with measured might as she held unto the edge of the tick black pot with one hand and the turning stick with another, while she occasionally suffers from abrupt, sudden and explosive cough, repetitive in multiple successions after inhaling a substantial amount of thick smoke and polluted air from the only source of energy that powered the cooking – firewood.
From a vintage point, one could visibly see the irritating tightness and constriction in her chest as she struggles to make the starchy rice dough which is at the heart of Northern staple and cuisine.
This rice, cooked until very soft, followed by mashing and rolling into balls is eaten with stew or different soup as a “swallow”. It is one of the easier swallows to prepare as there is little effort required to make cooked rice into sticky dough and there is no chance for lumps to develop like they would when making swallow with powder like amala, etc, however, Raudat is not aware that exposure to such smoke is a major risk factor for respiratory diseases, neither does she know that the use of firewood for cooking poses a significant threat to the environment.
“The irritants and harmful substances present in smoke not only worsen pre-existing conditions like asthma and chronic obstructive pulmonary disease (COPD) but also play a role in the onset of serious illnesses such as lung cancer. It is essential to minimize exposure, particularly for at-risk groups, to enhance respiratory health outcomes,” Dr Khalid Sunusi Kani, a public health practitioner explains.
Raudat’s obvious weakening health is a thing line between her reality and Dr Kani’s encounter six years ago with a 55-year-old woman who reported to the hospital with chronic breathing difficulty while Kani was a medical student at Bayero University Kano.
“At the time she came in, she could hardly share her story, gasping for air as our consultant led the team. As medical students, we worked diligently to rule out various causes of her distress until we finally diagnosed her with Chronic Obstructive Pulmonary Disease (COPD),” Kani explains.
“This condition stemmed from her nearly 15 years of cooking commercial food using firewood and charcoal. Thankfully, we were able to resuscitate her, pulling her back from the brink of death and giving her a second chance at life,” he reminisced soberly.
Traditional charcoal typically produced through deforestation methods not only contributes to climate change but produces thick air pollutants which causes respiratory problem and harm family health particularly women and children who spend the most time near cooking fires.
Additionally, the deforestation required for charcoal production contributes to environmental degradation and accelerates climate change. These combined factors threaten both public health and the environment in Jigawa and beyond.
Over 70 per cent of Nigeria’s estimated 202 million inhabitants still rely on fuelwood in meeting their energy needs for cooking and heating.
“The smoke emitted by firewood hearth is similar to the smoke emitted by 75 -150 cigarettes,” explains Ramatu Dahiru, an environmentalist and clean energy leader in Dutse, Jigawa state.
According to WHO and international Center for Energy, Environment and Development (ICEED), more than 93,000 Nigerian women and children die annually from firewood smoke.
While the threat to life is substantial, financial constraints especially from poor livelihoods, threaten the adoption of cleaner cooking energy like gas.
Women have long utilised charcoal, a solid fuel gotten from wood to make meals, resulting to large scale deforestation.
The hidden dangers of charcoal
For many, charcoal is a staple for cooking, but the smoke it produces hides a deadly secret. According to the World Health Organisation (WHO), around 3 billion people cook and heat their homes using open fires and simple stoves burning biomass.
Over 4 million people die prematurely from illness attributable to the household air pollution from cooking with solid fuels while than 50% of premature deaths due to pneumonia among children under 5 are caused by the particulate matter (soot) inhaled from household air pollution.
Similarly, 3.8 million premature deaths annually from noncommunicable diseases including stroke, ischaemic heart disease, chronic obstructive pulmonary disease (COPD) and lung cancer are attributed to exposure to household air pollution. In Nigeria, the numbers are staggering.
“The smoke is like a silent killer,” says Dr Kani, “People don’t realize the damage it’s causing until it’s too late.”
The science is clear: charcoal smoke contains toxic gases and particles that trigger inflammation, oxidative stress, and cellular damage. Prolonged exposure can lead to chronic obstructive pulmonary disease (COPD), lung cancer, and even carbon monoxide poisoning.
“I’ve seen patients with severe respiratory issues, and it’s heartbreaking. We need to educate people about the risks and promote safer alternatives,” says Dr Kani.
For vulnerable populations, the stakes are higher. Pregnant women, children, the elderly, and those with pre-existing respiratory conditions are more susceptible to complications.
Dr Kani further emphasised the importance of proper ventilation and caution.
“Ensuring good airflow can reduce the risks significantly,” advises Dr. Adeniyi. “But it’s crucial to consider alternative cooking methods, especially for those most vulnerable,” he says.
As Nigeria continues to grapple with the health impacts of charcoal smoke, it’s clear that an alternative is needed.
Briquettes to the rescue…
But in Jigawa, women responsible for the cooking are leading the way in adopting briquette technology – a compressed biomass fuel from agricultural waste which offer a cleaner alternative to traditional charcoal.
The adoption of briquettes technology is driven by local women, who are not only using it for cooking but are also involved in their production and distribution. This grassroots movement is transforming cooking practices in Jigawa, making it more sustainable and healthier for families.
At the forefront of this initiative is Ramatu Dahiru who has taken it upon herself to reduce carbon emission from Nigerian homes by about 60% with an annual reduction rate of additional 5% towards actualizing Nigeria’s Nationally Determined Contribution (NDC) Commitment of reducing emissions between 20% – 30% by 2030, through her initiative MAHRA Briquettes.
“Using briquette and the energy efficient cooking stove can contribute to sustainable forest management, neutralize carbon dioxide emissions balance by reducing to about 60% and lower sulfur emissions – which usually causes acid rain,” Ramatu explains.
According to Dr Kani, scientific evidence have proven that briquettes generally produce lower emissions than charcoal, leading to reduced health risks associated with indoor air pollution and respiratory diseases.
“They can burn more clean, particularly when made from sustainable materials,” he enthaused.
However, he warns that the health benefits depend on the quality and composition of the briquettes.
“Those made from contaminated biomass can release harmful chemicals. Additionally, incomplete combustion can still result in emissions, and unsustainable sourcing of materials may lead to environmental issues,” Kani says.
While briquettes can be a cleaner alternative to charcoal, their effectiveness is influenced by local availability and cost, as well as awareness of potential concerns.
Ramatu says she was inspired to inspired to lead the charcoal to briquettes initiative by starting MAHRA briquettes as a result of her background in geography and her passion to sustain the environment.
She makes the Briquettes en-masse and distribute house to house or in a gathering at a cost-effective rate.
“It is efficient and you can earn decently from it,” she assures.
Dried corn straws, coconut backs and other dry farm wastes can be used to make briquettes, making them a renewable and eco-friendly energy source. They burn cleaner than wood, reducing harmful emissions and promoting healthier living conditions.
The solid solution is typically made through a process that includes shredding, drying, and compressing the straw into shapes with either a screw or piston press, resulting in briquettes that boast high heat value, minimal ash, and low moisture.
It involve gathering raw materials – biomass waste – from farm, such as rice or wheat straw, cotton or corn stalk, sugercane waste or coconut husk etc. The biomass is then crushed into smaller sizes either manually or using equipment like chipper grinders, shredders, and hammer mills. This is then dried and compressed into shapes ready for use.
Empowering local communities all round
Deforestation continues to pose a significant threat to our environment, especially in communities like Jigawa that relies heavily on wood for cooking and heating but the briquette technology, a sustainable alternative as championed by people like Ramatu, not only protects forests but also economically empowers communities and improve their health.
The briquette technology reduces dependency on wood and help combat deforestation. Switching to briquettes isn’t just a choice for a cleaner environment, its a commitment to a healthier community and a sustainable future.”
“It makes an attractive option for sustainable energy use particularly in areas where traditional fuel sources are environmentally detrimental. It is smokeless, burns 3-4 times longer than charcoal,” Ramatu says.
“It creates jobs throughout the supply chain, especially in rural areas, thus preventing rural migration to urban areas and fosters regional businesses which includes forest operators, transportation and warehousing, briquette manufacturers, dealers, installers and maintenance services providers,” she enthused optimistically.
Transitioning to cleaners, greener energy sources not only guarantees an improvement in the health standard of communities that has adopted this technology and preserve our forests for future generations, it also empowers local communities by creating jobs in briquette production.
“The introduction of briquette technology is a blessing, it has saved us from the task of going into the bush in search of firewood and has encouraged healthy living,” says Asiya, a housewife who has since adopted the use of briquettes for clean cooking, she also plans to go into production of briquettes for sale in order to be a financially independent wife.
“I was using charcoal daily, but after my child developed asthma, I realized the danger,” says Mrs. Aisha Mohammed, a Jigawa resident. “Now, I use gas, electric stoves or briquettes as situation permits.”
“These briquette productions provide livelihood opportunities to women and individuals potentially steering them away from poverty of health, climate and money,” says Musa Sani, program coordinator, Arewa Agenda for sustainable development.
On the climate front, a renewable energy innovator and waste management expert Joy Uche explains that trees are essential for mitigating climate change as they absorb carbon dioxide, but using them for firewood and charcoal production harms the environment by contributing to deforestation.
On the other hand, organic waste in landfills decomposes and releases methane, which is a more potent greenhouse gas than carbon dioxide.
“However, charcoal briquettes offer a solution to both issues. By using waste materials for charcoal production instead of trees, forests can be preserved while reducing carbon emissions.
“Additionally, using waste materials for charcoal production reduces the amount of organic waste in landfills, which can help mitigate the emission of methane. Furthermore, charcoal briquettes do not produce smoke, making them a safe and convenient alternative to traditional charcoal for indoor use,”
She expressed satisfaction that her work has had a significant impact on society, particularly in the areas of forest preservation and energy efficiency through the use of charcoal briquettes and energy efficient stove.
Not Yet Uhuru
While people like Ramatu may have been spurred by her background and passion for the environment, many hurdles stands in her way and one of such is improvement on the quality of briquettes her MAHRA produces.
The quality she says have reduced the confidence level on the adoption of briquettes by her community women.
While her venture is expected to improve and produce an efficient briquettes that is expected to last twice longer than charcoal or fuelwood but with almost equal cost of purchase, she is yet to achieve that feat.
“I have challenges with the exact formula that will give me such desired output, i have attended trainings and watched a lot of YouTube videos but to no avail. There’s a conference about taking place in South Africa, I know if I am able to get the opportunity to attend, it will be my eureka moment,” she says, calling on full support by concerned stakeholders to support her venture on the climate and healthy living mandate.
Ramatu has long been determined to see her community embrace clean cooking technologies. Yet, despite her passion and commitment, significant barriers remain. One major obstacle is the high cost of production, which threatens the sustainability of her enterprise.
The cost of raw materials, machinery, and labor weighs heavily on her venture. “Every month, I have to scrape funds together just to keep the business running,” she explains. “The price of raw biomass is rising, and I’m constantly challenged by the need to keep production costs down while maintaining quality.”
The issue of production costs reflects a larger problem for small-scale briquette producers across Nigeria. Without government subsidies or funding from private stakeholders, many like Ramatu find it difficult to break even, let alone thrive. The high cost of machinery for pressing and carbonizing biomass into briquettes further deters her expansion efforts.
“If there were incentives for us, like tax cuts or grants, I’m sure I could increase production and employ more women in the community,” Ramatu says with a resigned smile.
Even as she strives to produce more affordable, high-quality briquettes, Ramatu faces another daunting challenge: winning over the hearts and minds of her community. In Jigawa, like many other parts of northern Nigeria, cooking with fuelwood has been a cultural norm for generations. Women are accustomed to the sight and feel of charcoal fires crackling beneath their pots, and many are skeptical about switching to briquettes.
“When I first introduced the briquettes, women were reluctant to try them. Some believe charcoal gives food a distinct taste that briquettes won’t offer,” Ramatu notes. “Others don’t understand the health risks of inhaling smoke every day.”
The lack of awareness campaigns exacerbates the problem. In her experience, many women in rural areas are unaware of the health dangers associated with traditional cooking methods. For Ramatu, this presents an opportunity to work with government agencies and non-governmental organizations (NGOs) on creating grassroots campaigns that highlight the benefits of clean cooking alternatives like briquettes.
While infrastructure and financial barriers are pressing, Ramatu is keenly aware that cultural change is just as crucial. “Women in our community need to see the benefits of briquettes not just in theory, but in practice,” she says. “We need role models who use these technologies and can spread the word.”
Community-based demonstrations, organized by local women’s groups and supported by health professionals, could help change perceptions around briquette use. Ramatu has started holding small workshops, inviting women to try briquettes and witness firsthand the reduction in smoke and soot compared to charcoal.
“I know we can change the mindset,” she insists. “But it’ll take time, patience, and the right support from all angles—government, NGOs, and even religious and cultural leaders.”
For Dr Kani, health campaigns and education are essential for promoting healthier cooking habits by raising awareness of the health risks associated with traditional cooking methods, such as indoor air pollution from charcoal use.
“They encourage behavior change by providing practical guidance on adopting cleaner fuels and efficient stoves, while also engaging communities to foster ownership and support for these practices.”
Additionally, he says, they promote long-term sustainability by cultivating a health-conscious culture and advocating for policies that support clean cooking, ultimately leading to significant improvements in community health.
He advocated for several key policy changes and initiatives that includes implementing subsidies for clean cooking technologies to incentivize households to transition from charcoal to safer alternatives like liquefied petroleum gas (LPG) or improved biomass stoves.
“Additionally, establishing regulations to enhance indoor air quality and supporting local production of efficient stoves and sustainable fuels like briquettes are crucial steps,” he emphasises, not failing to make a case for the place of funding, research and collaboration with local NGO’s and private sector for integrating clean cooking initiatives into national health policies which would significantly improve public health outcomes.
What’s missing, Ramatu argues, are more robust funding mechanisms that target small-scale producers like her. Microfinance institutions, government-backed loans, and international grants could make a significant difference. “If we could get low-interest loans or equipment subsidies, more people like me could produce better briquettes and bring down costs,” she says.
One potential solution is for Nigeria to adopt a similar model to countries like Kenya, where partnerships between the government, NGOs, and private sectors have made clean cooking solutions more accessible. “In Kenya, I’ve seen how briquette producers get equipment on credit through government-backed programs. We need that kind of support here,” Ramatu adds.
There is, however, a glimmer of hope. In recent years, the Nigerian government has recognized the need for cleaner cooking solutions, launching initiatives aimed at reducing deforestation and improving public health. The National Clean Cooking Scheme (NCCS) seeks to support small-scale producers of clean cooking technologies through grants and technical assistance, though these programs are yet to reach their full potential.
“We’ve heard about these initiatives, but I haven’t felt their impact on the ground,” Ramatu says. “We need more than just talk. We need action, and we need partnerships that deliver results.”
International organizations, too, are playing their part. The Global Alliance for Clean Cookstoves has been active in Nigeria, working with local NGOs to promote clean cooking solutions. They’ve provided technical support and training, though producers like Ramatu still feel the need for more accessible funding and technology transfers.
The Road Ahead
Ramatu’s hope for the future hinges on more inclusive policies and greater collaboration among stakeholders. As Nigeria looks to mitigate climate change and improve public health, the adoption of cleaner cooking technologies like briquettes will be essential.
“If we can overcome these challenges—if we can bring the costs down, improve awareness, and get the right infrastructure—we’ll see a brighter future for Jigawa and for Nigeria,” she says, optimism shining in her eyes. “And I’ll be ready, just waiting for that eureka moment.”
For several decades, government, organisations and community leaders have been trying to tackle climate change and associated health concerns, however it’s been taking a new narrative recently with individuals like Ramatu getting involved, going on to prove that healing the planet starts in our kitchen.
However, for people like Raudat Sani who have long been exposed to the effects of climate change polluted air from the kitchen, faiths hang in the balance.
