InStove launched the new 100 Liter/26 Gallon stove in
“We’re used to this food taking four hours to cook, and with the 100 Liter Stove, we were finished in two hours,” says Head chef Mohamet Mbacké of our new stove. “We will have to do more advanced preparation when using these stoves, because they are so fast.” Everyone noticed the tiny amounts of fuel being used (around 80 percent less than the traditional stoves) and the virtual smoke-free operations in a kitchen area completely smoke-filled by the traditional cookery. “The stove is also a pleasure to use because I am standing up straight while cooking instead of bent over the traditional fire on the ground,” Mohamet added. “At the end of the day, my back did not hurt.”
“Cuisine” is the only word to describe the delicious traditional Senegalese food prepared for thousands of celebrants. The cooks sautéed meat or fish in oil, adding more ingredients over the course of the cooking process. Near the end, a rice steamer is placed atop the pot; when finished, the rice is added to the delicious stew in the pot. The result is many large platters of highly flavored rice with chunks of meat and vegetables, served communal style.
“Very satisfying, ” says InStove Executive Director Fred Colgan of the first trial of the new stoves. “This is the most complex food I’ve ever seen prepared on our stoves, and the cooks had no trouble turning out pot after pot of exquisite and delicious food. It was especially wonderful that the traditional rice steamer used here was a perfect fit with the 100 Liter pot. Another magical moment for InStove!”
In the coming months, InStove and several Senegalese groups will work together to bring a container or two of stoves (100 or more) for a larger demonstration and field trials. Then, we will look to initiating local Stove-Factory-In-A-Box production of our stoves in
. We also anticipate
bringing briquette presses and autoclaves to Senegal , where access to fuel wood
is an increasingly serious problem. Senegal