Charcoal (makala) is one of the most commonly used sources of cooking energy in Malawi. Whether you’re in the village or town, a bag of charcoal is likely part of your daily kitchen experience. But as the price of charcoal continues to rise due to deforestation, population growth, and demand in urban areas, it’s now more important than ever to use it wisely.
The good news is, there are simple ways to stretch your charcoal usage while still preparing delicious meals. In this article, we’ll explore smart and locally available methods to help you save charcoal without compromising your cooking.
1. Use Fire Bricks (Mawuwa a moto).
Fire bricks, also known as mawuwa a moto, are heat-retaining bricks placed around the cooking area or inside improved cookstoves. These bricks absorb heat and reflect it back to the pot, increasing the cooking temperature without needing more charcoal.
By surrounding your cooking pot with fire bricks, you reduce the heat that escapes to the environment. This means you use less charcoal to maintain the same cooking temperature.
Tip: You can make your own fire bricks using a mixture of clay (ufa wa dongo) and burnt husks or ash. Sun-dry them and then fire them in a kiln or open pit. Some communities are already doing this as part of climate-smart cooking solutions.
2. Cook Multiple Meals at Once (Kuphika zakudya zambiri nthawi imodzi).
If you’re going to light charcoal, make the most of that heat. One of the biggest mistakes people make is cooking one thing at a time, allowing the fire to cool before preparing the next dish.
Instead, plan your meals in advance. For example:
- While rice is boiling, place a metal rack above the pot and steam vegetables.
- After cooking nsima, immediately boil water for tea or wash dishes with that hot water.
- You can even place small pots beside each other in a large brazier (mbale ya makala) to cook two things simultaneously.
This way, you use the same amount of charcoal to cook twice or even three times as much food.
3. Always Cover Your Pots Properly (Kuphimba mphika bwino).
It might sound simple, but keeping your pot covered makes a huge difference in charcoal usage. An open pot loses a lot of heat through steam, which means your charcoal must work harder to maintain the cooking temperature.
Covering your pot:
- Retains heat
- Reduces cooking time
- Saves makala
Even if the lid is not a perfect fit, try using a flat metal plate, a pan, or even a clean banana leaf (tsamba la nthochi) to cover the top. Every little effort counts.
4. Use an Improved Cookstove (Mbale yophikira ya makono).
Traditional three-stone fires waste a lot of heat. Most of the energy goes into the air, not into your food. Improved cookstoves, also called mbale zapamwamba, are designed to focus heat directly to the pot.
Many improved stoves available in Malawi, like the Chitetezo Mbaula, reduce charcoal consumption by up to 50%. They’re affordable and often made locally by artisans.
Look for a model that:
- Has a ceramic liner
- Is well insulated
- Has a door that controls airflow
With less charcoal, you’ll cook faster and safer.
5. Dry Your Charcoal Before Use (Kuyanika makala asanaphikidwe).
Dry Charcoal
Wet charcoal doesn’t burn efficiently. It produces more smoke, burns unevenly, and takes longer to generate the heat you need for cooking.
Always store your charcoal in a dry place. If it gets wet, spread it in the sun before use. You’ll notice that dry charcoal (makala ouma) lights faster, burns hotter, and saves you time and fuel.
6. Use a Pot with a Flat Bottom and Tight Lid.
Pots with rounded or unstable bases don’t distribute heat evenly. That means you end up burning more charcoal to get the job done.
A flat-bottom pot (mphika wokhala ndi bwalo lathyathyathya) sits better on a stove and receives uniform heat. Also, ensure your lids are tight-fitting to trap in steam and pressure, which helps food cook faster.
7. Soak Foods Before Cooking (Kunyowetsa chakudya musanaphike)
If you’re cooking beans (nyemba), pigeon peas (nandolo), or dry maize, soaking them for several hours—preferably overnight—makes them softer and quicker to cook.
Less cooking time = less charcoal used.
8. Use Hot Water for Soaking and Cooking.
Reusing hot water from previous meals can jumpstart cooking, especially for porridge (phala) or vegetables. Instead of starting from cold water each time, boil water once and keep it in a thermos or covered container.
9. Cook During the Day.
Cooking in the afternoon, when temperatures are higher, can slightly reduce the amount of heat needed from charcoal. Plus, cooking in natural light helps you see the charcoal better and control the fire with precision.
10. Share Heat with Neighbors (Kugwiritsa ntchito moto limodzi ndi oyandikana nawo).
In some villages, neighbors coordinate cooking to share charcoal. For instance, two families may cook one after the other using the same fire.
If you’re close with your neighbors and have similar meal times, this can be a beautiful community practice that saves both money and trees.
Conclusion.
Charcoal is expensive and its production affects our forests. But with thoughtful practices, it’s possible to reduce how much you use while still preparing all your favorite Malawian meals.
Start by applying just two or three of these tips, and you’ll likely notice a difference in your daily cooking expenses.
Tiyeni tigwiritse ntchito makala mwanzeru, poteteza chilengedwe ndi ndalama zathu.
(Let’s use charcoal wisely, protecting both the environment and our pockets.)
If you have more local tips for saving charcoal, share them with your neighbors and your community. Together, small efforts can make a big difference.
You may also love to learn Simple Natural Ways to Keep Rats Out of Your Malawian Kitchen.
